String Bean Stir-fry with Pork & Zha Cai
35 minServes 4
A Sichuan-style stir-fry of blistered green beans and ground pork with preserved mustard stems, finished with soy and oyster sauce.
| prepTrim green beans | |||
| prepFinely chop garlic cloves | |||
| 170 g ground pork | Mix pork marinade, rest 15 min | Transfer beans to dish; brown pork, fry garlic 1 min, add zha cai | Deglaze with wine, return beans & scallion, season & toss |
| 1½ teaspoons cornstarch | |||
| ⅛ teaspoon white pepper | |||
| 2 teaspoons water | |||
| 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil) | |||
| 1 teaspoon oyster sauce | |||
| ½ teaspoon sesame oil | |||
| 30 ml neutral oil | Cook beans uncovered 2 min, covered 7–10 min | ||
| ¼ teaspoon salt | |||
| 450 g green beans (trimmed) | |||
| 4 garlic cloves (finely chopped or minced) | |||
| 70 g zha cai (preserved mustard stems; 1 package) | |||
| 2 teaspoons Shaoxing wine | |||
| 1 small scallion | |||
| 2 teaspoons light soy sauce | |||
| 1½ teaspoons oyster sauce | |||
| ¼ teaspoon dark soy sauce (optional) | |||
| ¼ teaspoon sugar | |||
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