Dry-Fried Green Beans with Pork and Scallions

This is our spin on a favorite Sichuan dish that uses a technique called dry-frying. We precook green beans in a small amount of oil to lightly char them and evaporate any moisture, which concentrates their flavor. Then the beans are stir-fried with ground pork and garlic plus a splash of Shaoxing wine and soy sauce for sweet-salty flavor. Be sure to pat the beans thoroughly dry before cooking. To add a touch of heat, garnish with sliced fresh chili or a drizzle of chili oil.