Gān biān sìjì dòu

Gān biān sìjì dòu is also known as Sichuan Dry-Fried Green Beans. It may be a mis-translation because all the recipes I came across involved deep frying! But I think the "dry" may refer to the fact that the beans are cooked until charred and almost crispy.  It's usually served with mince pork but not in my house. So chopped mushrooms or tofu serve the same purpose.

Ingredients
serves 2
350g fresh green beans
2 tbsp Shaoxing wine (Chinese cooking wine)
1 tbsp light soy sauce
1 tsp sugar
1 tbsp Szechuan Ya Cai (fermented mustard leaves)
3 garlic cloves, finely chopped
1 spring onion, finely chopped
15g fresh root ginger, finely chopped
8 Szechuan peppercorns
5 dried chili peppers, soaked in warm water then cut into 2cm lengths
100g shitake mushrooms, finely chopped
1 teaspoon cornstarch
salt
vegetable oil or peanut oil (for frying)

Method
Mix together the 1 tablespoon of the Shaoxing wine, soy sauce, sugar a pinch of salt in a small bowl and set aside.

Wash the green beans, dry them thoroughly, then trim and cut in half for pieces about 4cm - 5cm. Heat about 300ml of oil in a large nonstick wok on a medium high heat. Test the temperature by adding one piece of green bean. When it sizzles add all the beans, carefully as it may spit.

Stir the beans in the oil and fry for 5 minutes. Then turn up the heat to high for a further 5 minutes. Stir frequently.  When the beans have coloured and charred well remove from the oil with a slotted spoon and place in a bowl lined with kitchen paper. Set aside.

Pour out most of the oil from the wok, keeping about a tablespoon. Return to a medium high heat. Add dried chillies and Szechuan peppercorn. After some 30 seconds remove from the heat whilst you carefully remove the peppercorns. Return to the heat and adding the spring onion, garlic and ginger. Stir for a minute before adding the mushrooms.

Mix the other tablespoon of the Shaoxing wine with the cornstarch and pour over the mushrooms, stirring constantly. When the mushrooms have cooked add the fried green beans. Mix the together well then pour over the soy sauce, Shaoxing wine mix prepared earlier.

Continue to cook for a minute.  Taste and season with a splash of soy sauce, or a pinch of salt or some ground Szechuan pepper to balance the flavours.

Lift from the wok with a slotted spoon and serve immediately.