Dry-Fried Green Beans (干煸四季豆)

Instructions

1. 1Trim the beans and pat them completely dry — water in the oil causes dangerous splatter and prevents blistering.

   处理四季豆并擦干

   🔍 Look for

   Visual: 豆角干爽翠绿，两头修剪平整Beans are dry, bright green, with stems trimmed flush

   You know it's right when: 表面没有水珠No water droplets on the surface

2. 2Heat oil in a wok over medium-high. Add the beans in one layer and pan-fry, turning occasionally, until the skins blister and wrinkle, about 5-6 minutes. Remove and drain.

   煎到虎皮

   🔍 Look for Medium-high 5-6 分钟 · 5-6 minutes

   Visual: 豆角皮起泡起皱，部分呈金黄绿色Bean skins are blistered, wrinkled, and golden-green in spots

   You know it's right when: 豆角可以轻松弯折但仍挺括——不是软塌塌Beans bend easily but still have structure — not limp

3. 3If using pork, add it to the wok now and stir-fry until it turns opaque and starts to brown, about 2 minutes.

   炒肉末（可选）

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 肉末从粉色变浅褐，开始出油Pork turns from pink to pale brown, releasing fat

   You know it's right when: 肉末松散，边缘微焦Pork is crumbly with browned edges

4. 4Lower heat to medium. Add garlic, dried chilies, and Sichuan peppercorns. Stir 20 seconds until fragrant — don't let the chilies burn black.

   下香料爆香

   🔍 Look for Medium heat 20 秒 · 20 seconds

   Visual: 辣椒变油亮深红，油色泛红Chilies turn glossy and darker red; oil takes on a reddish tint

   You know it's right when: 尖锐的香辣味——在辣椒冒烟之前Sharp, spicy aroma — before the chilies smoke

5. 5Add the preserved greens and stir-fry 30 seconds to toast them.

   炒芽菜

   🔍 Look for 30 秒 · 30 seconds

   Visual: 芽菜颜色略深，散发干香Preserved greens darken slightly and smell toasty

   You know it's right when: 香气浓郁咸鲜——像炒过的培根碎Aroma is deeply savory — like fried bacon bits

6. 6Return the beans to the wok. Add soy sauce and sugar, toss everything over high heat for 30 seconds until the beans are coated and glistening. Serve immediately.

   回锅调味

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 豆角油亮，裹着薄薄一层咸鲜酱汁，点缀辣椒碎Beans are glossy, coated in a thin savory glaze, with chili flecks

   You know it's right when: 没有生酱油味——全部热透No raw soy smell — everything is piping hot