Prep:
- Marinate the pork: Combine the ground pork, low sodium light soy sauce, Shao Xing rice wine, oyster sauce, ground white pepper, sesame oil, and corn starch in a medium sized bowl. Mix well to combine, then set aside.
- Prepare the fresh ingredients: Prepare the green beans, yellow onion, spring onion, garlic, ginger, fresh red chilies, and Thai dried red chilies as indicated in the ‘ingredients section. Be sure to thoroughly pat-dry the green beans to avoid oil splattering when frying. Set aside.
- Make the sauce: Whisk together the low sodium light soy sauce, dark soy sauce, oyster sauce, Shao Xing rice wine, sesame oil, and white sugar in a measuring cup (or small bowl) until combined well.
For the Sichuan Dry Fried Green Beans:
- Shallow-fry the green beans: Heat ¼ cup of canola oil in a large wok over medium-high heat. Once hot, add the green beans and fry, sautéing the beans occasionally for 3-4 minutes, or until they start to wrinkle and are slightly scorched. Use a slotted spoon to transfer to a paper towel lined plate to drain. Remove all but 1 TSP of oil from the wok (reserve the rest of the oil in a small bowl).
- Cook the pork: Heat the 1 TSP of oil in the wok over high heat. Once hot, add the marinated pork and cook for 2 minutes, breaking up the lumps with your spatula as the pork cooks, until browned and slightly crisp, and cooked through. Transfer to a clean bowl and set aside. Discard cooking liquid in the wok (if any) and wipe it out with a paper towel.
- Stir-fry the onion and aromatics: Add 1 tablespoon of the reserved canola oil, peppercorn chili oil, and chili oil into the wok and heat over medium-high heat. Once hot, add the dou ban jiang, yellow onion, and spring onion white parts. Sauté for a minute until combined well and the onion has slightly softened. Add the garlic, ginger, fresh red chilies, Thai dried red chilies, and pickled mustard tuber. Stir-fry for 30 seconds to combine until fragrant.
- Add the pork, beans, and stir-fry sauce: Add the cooked pork and green beans back into the wok and pour the sauce over everything. Stir-fry for 1-2 minutes, until combined well and most of the sauce has been absorbed by the beans.
- Toss through spring onion: Add the spring onion green parts and toss for 10 seconds to combine, then switch off the heat.
- To Serve: Transfer to a serving bowl/plate and serve immediately with warm steamed rice.