Sichuan Beans

Place the ground pork in a bowl, add all of the marinade ingredients and mix well. Set aside.

Heat the groundnut oil in a wok until moderately hot. Deep-fry the beans in 3 batches until the skins begin to wrinkle and the beans are softened (about 3 minutes). Remove and drain well. Pour off most of the oil from the wok, leaving about 1 tablespoon behind.

Heat the remaining peanut oil. Add the pork and quickly stir-fry over high heat with the salt, dried shrimp, garlic, preserved Sichuan vegetable, and chili bean paste. Stir-fry until the meat changes color from pink to white, about 2 minutes. Return the beans to the wok and toss until well combined and heated through. Serve, either hot or cold, garnished with the chopped red chili pepper.