Sichuan Dry-Fried Green Beans

• 3 handful of green beans (or about 2 cups), trimmed at ends, washed and patted dry
• unflavoured oil for frying
• 5 dried chilies
• 3 garlic cloves, sliced thinly
• 1 teaspoon sichuan peppercorns
• 2 teaspoons green onion, sliced thinly
• 2 tablespoons Chinese preserved mustard, chopped finely
• 2 tablespoons ground pork
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon soy sauce, for flavour

1. Heat oil in wok until 360F and fry the green beans in small batches until skin puffs up and slightly golden; set aside onto paper towels. In the meantime, in a non-sticking pan stir-fry the pork and preserved mustard over medium-heat until cooked through, about 3 min; set aside.
2. In low heat, reserve 1 tbsp of oil in wok and gently fry the sichuan peppers (take care not to burn it) until the aroma comes out, mix in the garlic and dried chilies and stir-fry gently for 1-2 minutes; turn up the heat and mix in the mustard and pork, stir-fry until well combined, about 1 min.
3. Mix in the fried green beans and continue to stir-fry until well combined; add salt and drizzle in the soy sauce, and mix well. Turn off the heat and add in green onion, mix well and serve with rice.

handful of green beans, unflavoured oil, chilies, garlic, sichuan peppercorns, green onion, ground pork, coarse kosher salt, soy sauce

Taken from food52.com/recipes/16084-sichuan-dry-fried-green-beans (may not work)