This is one of Sichuan’s most famous vegetable dishes.
- 1 cup oil (plus 2 tbsp, extra)
- 1 kg French beans, washed, trimmed, cut diagonally into
- 100 g minced pork
- 40 ml soy sauce
- 30 ml cooking wine
- 50 g yachai (Sichuan preserved vegetable)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a wok over medium heat. When the oil is hot, add the beans, and fry until tender. Remove the beans from the wok.
In the same wok, heat 2 tablespoons oil over medium-high heat. Stir-fry the pork until dry. Add 1 teaspoon of the soy sauce and 1 teaspoon of the cooking wine, and stir until brown and crispy.
Return the beans to the wok with the yachai, and toss to combine. Add the remaining soy sauce and cooking wine. Toss the ingredients for 30 seconds.