Ingredients

Instructions

1. 1

   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.

2. 2

   Add the long beans and stir-fry for roughly 6-8 minutes, pressing them against the pan occasionally, until the skins are wrinkled and blistered. Remove beans and set aside.

3. 3

   In the same pan, add the remaining tablespoon of oil and the ground pork. Stir-fry until the pork is crispy and browned.

4. 4

   Add the minced garlic, ginger, dried red chilies, and Sichuan peppercorns. Cook for 1 minute until aromatic.

5. 5

   Stir in the preserved mustard greens (Ya Cai) and cook for another minute.

6. 6

   Return the blistered beans to the pan. Add the Shaoxing wine, soy sauce, and sugar.

7. 7

   Toss everything together rapidly over high heat for 1-2 minutes until the flavors are combined and the liquid has evaporated. Serve hot.