Dry-Fried Green Beans

Let's Cook

1. Step 1.

   Trim the green beans and cut them in half. Line a baking sheet with a few layers of paper towels and set aside.

2. Step 2.

   Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1/3 cup of the vegetable oil and heat for 30 to 60 seconds, until it starts to shimmer.

3. Step 3.

   In batches, add the beans to the wok in a single layer. Quickly stir-fry, gently swishing them around in the oil, until the skins blister and most beans look lightly wrinkled but not necessarily browned, about 1 to 2 minutes. Using a slotted spoon, transfer the beans to the prepared paper towel-lined baking sheet to absorb excess oil. Repeat with remaining beans.

4. Step 4.

   Use a wad of paper towels to absorb any residual oil in the wok and brush away any charred pieces.

5. Step 5.

   Return the wok to high heat and add the remaining 1 tablespoon oil. Add the ground pork and break it up with a spatula. Stir-fry for 1 to 2 minutes, until browned and cooked through.

6. Step 6.

   Add the chopped green onion, minced ginger, and minced garlic to the wok. Stir and toss for a few seconds until fragrant.

7. Step 7.

   Add the soy sauce, water, and sugar to the wok. Stir to combine, scraping up any browned bits.

8. Step 8.

   Add the blistered green beans back to the wok. Stir and toss for a few seconds to combine everything. Taste and add an additional splash of soy sauce if needed. Serve immediately with steamed rice.