Szechuan-Style String Beans

We used to order this favorite dish all the time at a favorite Chinese restaurant when I lived in the SF Bay Area. Years ago I bought the chef/owner's cookbook and it has been a life saver for times when I crave these green beans, as I haven't found a recipe for Szechuan-style String Beans I like as well as this one. Make it as spicy or as mild as you like ~ and add as much or as little garlic as you want. It's delightfully fragrant, and it's one of those dishes I MUST make whenever good quality green beans come to market.
I've posted about this dish before (here), and now I've added the recipe to my recipe blog so you can print or save the recipe.

The original recipe required that the beans be deep fried first (a method known as oil-blanching), but I've adjusted the recipe to our tastes using much less oil (about 1 tablespoon), which produces a lighter, more healthful dish. I nearly always substitute the ground pork with ground chicken (I process boneless, skinless chicken breast in food processor until minced), or ground turkey.

If you try this recipe, I hope it becomes a favorite of yours, too.

For a printable copy of the recipe you can find it on my recipe blog by clicking HERE.

This is my submission for Foodie Friday, hosted by Designs by Gollum ~

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Thank you so much for stopping by, I always read and very much appreciate any comments you would like to leave. I wish everyone a wonderful weekend!