Super flavorful, quick, and easy Paleo Sichuan Dry-Fried Green Beans topped with crispy minced meat in light soy-free spicy chili sauce. Tastes better and healthier than your favorite takeout. Don't miss this simple and everyday one-skillet recipe !
*In the restaurant, the beans are quickly deep-fried to remove water content and thus create a slightly crunchy and blistered texture. Here we use a less oily way to recreate a similar texture. A well heated skillet (preferably stainless steel) is crucial in recreating the slightly blistered texture. Keep scooping and stir-frying the green beans during dry-fry process and make sure each bean has a chance to be in contact with the well heated skillet /hot surface is the key to achieve the right texture.
*Green beans are the main star of this dish. Pork mince depends the flavor and add some protein. To keep this dish not become watery/soggy and instead maintain its crisp texture, pay attention to the meat and green bean ratio. Too much meat will result in more liquid in the sauté pan and thus the texture will change and the dish will be less tasty.