Vegetable oil, for deep frying
300g green beans, trimmed
2 garlic cloves, finely chopped
1 teaspoon finely chopped ginger
2 spring onions, white part only
1 teaspoon Sichuan peppercorns,
4–5 dried chillies, trimmed
50g minced ground pork
2 tablespoons ya cai, chopped
(or any pickled Chinese vegetable)
1 tablespoon Shaoxing rice wine
1 teaspoon light soy sauce
1. Heat the oil for deep frying in a wok to 170°C degrees or until a cube of bread turns golden brown in 20 seconds. Add the green beans and deep fry for 2 minutes until they blister. Remove with a slotted spoon and drain well. Carefully pour the hot oil into a heatproof container (reserve for another use), leaving 2 tablespoons in the wok.
2. Add the garlic, ginger, spring onions, Sichuan peppercorns and chillies to the wok and stir-fry over medium heat until fragrant.
3. Add the pork and ya cai and stir fry for 3–4 minutes over medium heat. Splash in the rice wine and light soy sauce and stir a few times. Return the green beans to the wok and continue to stir-fry for 1–2 minutes until nicely coated. Serve immediately with steamed rice.