Gān Biān Sì Jì Dòu — Blistered, Charred, Addictive
"Wrinkled skin, intense flavor. The Sichuan technique that makes vegetables exciting."
Trim beans, cut into 3-inch lengths. Dry thoroughly — wet beans splatter.
Heat wok over high heat. Add oil. When smoking, add beans in batches. Fry until blistered and wrinkled, 3-4 minutes per batch. Drain.
The beans should be wrinkled, with charred spots. This concentrates flavor and adds texture. Don't be scared of the high heat.
Pour off most oil, leaving 2 tablespoons. Add ground pork, break up, cook until browned.
Add garlic, ginger, dried chilies, ya cai. Stir-fry 30 seconds until fragrant.
Return beans to wok. Add soy sauce, sugar, Sichuan peppercorn. Toss everything together.
Finish with sesame oil. Serve immediately.
Skip the pork. Add extra ya cai and some chopped shiitakes for umami.
Deep fry the beans at 375°F for 2 minutes instead of pan-frying. Faster, crispier.
Toss beans with oil, air fry at 400°F for 10-12 minutes until blistered.