Szechuan Dry-Fried Beans

Modified from The Woks of Life

Ingredients:
   Vegetable Prep:

• 1 lb green beans
• 1/2 teaspoon salt
• 2 tablespoons oil

  Protein Prep:

• 1/4 cup ground pork (vegetarian substitute:  1/4 cup Yves' Ground Round)
• 2 garlic, smashed and coarsely diced
• 2 dried red hot peppers, de-seeded and diced

  Cooking Liquid:

• 1 teaspoon Chinese cooking wine/shaoxing wine
• 1 1/2 teaspoons soy sauce
• A pinch of sugar
• 1 teaspoon sesame oil

Method:

Part 1)

1. Cut the ends off the beans, and then cut into inch-long pieces.
2. Heat your wok over high heat until just starting to smoke, and add the green beans and salt. Immediately lower the heat to medium, and sear the green beans for about 1 minute, then stir, then sear for another minute.  This imparts a smoky flavour, but is only partially cooked. You want to see small scorch marks on the green beans.  
3. Transfer the beans to a microwave-safe bowl and microwave on high for 4 minutes.

Part 2)

1. Heat the wok again over high heat until just starting to smoke, then add in the oil.
2. Add the garlic and dried chilis and stir quickly, about 10 seconds (not longer than that, otherwise it will burn and ruin the dish).
3. Add the beans and stir-fry to drive off the moisture, about 30 seconds.
4. Add in the cooking liquid and stir-fry for another 10 seconds.

Turn off heat and serve immediately.