1 1/2 lbs. Chinese long beans or regular string beans, cut into 3" sections (washed & patted dry)
4-5 cups vegetable oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
3 tbsp. chopped green onion
6 oz. ground pork or beef
2 tbsp. dried shrimp, rehydrated and finely chopped
1 tbsp. Szechuan preserved mustard stems, finely chopped
1 tbsp. hot bean sauce (omit or add less if using Szechuan preserved mustard)
1 tbsp. black vinegar (omit or add less if using Szechuan preserved mustard)
1/4 tsp. ground Szechuan peppercorns
2 tsp. sugar
2 tsp. sesame oil
1 tbsp. soy sauce
1/4 tsp. salt, or to taste
1. Heat 4-5 cups of oil in a large pan or wok over medium high heat until very hot. Using a spider or large slotted spoon, add the green beans to the pan and stir gently for 5-6 minutes or until the beans just barely start to brown and the skins begin to pucker. Remove the beans to a bowl, set aside and let drain (to soak up more oil, you can place paper towels at the bottom of the bowl).
2. Remove all but about 2 tbsp. of the oil from the pan. Bring back up to medium heat, then add the minced garlic, ginger and green onion. Saute for 10-15 seconds until the mixture is fragrant, then add the ground pork. Break up the pork with a spatula and cook for several minutes until the meat has lost most of its pinkness.
3. Stir in the remaining ingredients and stir fry for 1-2 minutes until the seasonings are well-incorporated with the pork.
4. Add the green beans back to the pan and stir well to combine.
5. Plate on a serving dish and serve with steamed white rice on the side.