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1
In a small nonstick skillet, toast the Szechuan peppercorns over moderately high heat until just fragrant and beginning to darken, about 5 minutes.
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2
Transfer to a spice grinder and let cool, then grind to a powder.
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3
In a large skillet or wok, heat 1/4 cup of the oil until shimmering.
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4
Add the pork and stir-fry over moderately high heat until just cooked through, about 5 minutes.
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5
Add the ginger, garlic, scallions and half of the Szechuan peppercorn powder and stir-fry until the scallions are beginning to soften, about 2 minutes.
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6
Transfer the mixture to a bowl.
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7
Return the skillet to moderately high heat.
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8
Add the remaining 1/4 cup of oil and heat until shimmering.
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9
Add the green beans and fry until they begin to blister and crisp up, about 7 minutes.
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10
Add the stock and simmer until the beans are just tender and the liquid has evaporated, about 7 minutes longer.
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11
In a small bowl, whisk the soy sauce with the fish sauce, sake and sugar.
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12
Pour the sauce over the beans.
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13
Add the pork mixture and toss until the beans are coated and the pork is hot, about 2 minutes.
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14
Transfer the beans to a platter, dust with the remaining Szechuan peppercorn powder and serve hot.
