Dry-Fried Green Beans with Pork Mince Chilli & Dark Soy

Although this dish originated in Sichuan, it’s incredibly popular across China and Hong Kong. Traditionally these dry-fried green beans are deep-fried first, then stir-fried into a dry mix of pork mince and pickled vegetables. Pickled vegetables are stir-fried into many dishes, and you’ll find a few examples in this book. Not only are the pickles delicious and flavourful, but they also stem from a cultural value of resourcefulness by using any and all food available.