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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure the green beans are dry, with no water clinging to them. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil. | 2. Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots. Using a perforated strainer, transfer the beans to paper towels to drain. | 3. Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic, ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices). | 4. Add the pork and stir-fry for 1 minute, or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder and stir-fry for 1 more minute. Season with salt to taste and serve.?. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1	lb	trimmed cut	140.6138	31.6154	8.3008	0.9979
oil				-	-	-	-
szechuan peppercorn	1/2	tablespoon		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
red chilies	6 -10		seeded chopped	-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
pork	4	ounces	ground	426.384	0.0	15.7739	39.7694
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chicken bouillon powder	1	teaspoon		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.