Dry-Fried Green Beans

Steps

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1. 1
   Prepare the green beans by removing the rough stringy fibers from the stem ends, which affect texture. Rinse thoroughly and pat completely dry with paper towels to prevent oil from splattering. Cut into halves or leave whole according to preference.
   ▶ ≈0:28
2. 2
   Prepare the aromatics: slice scallions into rings, smash and mince garlic, chop dried shrimp into small pieces, mince chili pepper, and mince ginger.
   ▶ ≈1:43
3. 3
   Heat oil in a wok and add green beans while oil is still warming. Stir well to coat each bean evenly with oil. Lower heat to medium-low and dry-fry slowly; the low heat allows moisture to evaporate gradually without charring the beans. Continue until beans shrivel and lose about 60% of their moisture, then transfer to a plate.
   ▶ ≈2:39
4. 4
   In the same wok with remaining oil, cook ground pork until it breaks apart and becomes crumbly. Add ginger, dried shrimp, garlic, and scallions to bloom the aromatics, then add the preserved vegetable and stir-fry until the flavors are fully developed and fragrant.
   ▶ ≈4:00
5. 5
   Increase heat to high, add a small amount of sugar and soy sauce for seasoning, and add a splash of water. Allow the sauce to cook through the mixture while extracting the meat and oil flavors. Reduce the sauce until about half the liquid remains.
   ▶ ≈4:59
6. 6
   Return the reserved green beans to the wok and stir-fry to coat evenly with the sauce, continuing to reduce any remaining liquid. Sprinkle in the scallion rings and chili pepper.
   ▶ ≈5:20
7. 7
   Just before serving, splash in Chinkiang vinegar and toss quickly. Transfer to a plate, piling the beans and meat mixture high with chopsticks, then scatter the remaining minced meat on top for presentation.
   ▶ ≈5:40