Ingredients

Instructions

1. 1

   Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat. Add the dried long beans and spread them out in a single layer.

2. 2

   Cook the beans, stirring occasionally, for about 6-8 minutes until the skins are wrinkled and blistered (dry-frying). Remove the beans and set aside on a paper towel-lined plate.

3. 3

   Add the remaining 1 tablespoon of oil to the same pan. Add the ground pork and stir-fry until browned and crispy, breaking it up into small bits.

4. 4

   Push the pork to one side and add the minced garlic, ginger, crushed Sichuan peppercorns, and fermented black beans. Stir-fry for 30 seconds until fragrant.

5. 5

   Stir in the spicy broad bean paste (Doubanjiang) and mix everything with the pork until the oil turns red.

6. 6

   Add the soy sauce, sugar, and chicken broth to the pan, bringing it to a simmer.

7. 7

   Return the blistered long beans to the pan and toss to coat them in the sauce.

8. 8

   Stir in the cornstarch slurry and cook for another minute until the sauce thickens and clings tightly to the beans and pork. Serve immediately.