Sichuan Green Beans

If prepared with enough flavor, green beans aren't so bad (see this salad). This recipe is bursting with flavor with the ground meat taking backstage to the green beans.

I've tried this several times and am convinced any ground meat will work. The flavor from the sauce even makes ground turkey taste fine.

Sichuan Green Beans
adapted from America’s Test Kitchen

2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon corn starch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons vegetable oil
1 pound green beans, stem ends snapped off and cut into 2-inch pieces
1/3 - 1/2 pound ground meat (any combo of pork, beef, or turkey)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3 scallions, sliced thinly
1 teaspoon toasted sesame oil
sambal oelek (optional)

Stir together all the ingredients from the soy sauce to dry mustard. Set aside.

In a wok or large skillet, heat oil over high heat until just smoking. Add the green beans and stir-fry for a few minutes until they are crisp-tender, about 5-6 minutes. Stir frequently until there is some charring on the beans. Remove from pan and set aside.

Reduce heat to medium-high and add ground meat to the pan. Cook for a couple of minutes or until no pink remains in the meat. Add the garlic and ginger and cook until fragrant, about half a minute. Add beans then the sauce and stir until the latter has thickened, just a few seconds. Transfer to a serving bowl and add the scallions and sesame oil. Serve with a small dollop of sambal oelek over hot rice.