Dry-Fried Sichuan-Style Green Beans with Shrimp

Pat shrimp dry using paper towels. Chop shrimp into 1/2-inch pieces; set aside. 

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add beans, and sprinkle with salt; reduce heat to medium-low so that beans are barely sizzling. Cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the beans until they just begin to blister and brown in spots and are almost tender, 3 to 6 minutes. Transfer beans to a plate.

Increase heat under wok to high, and swirl in remaining 1 tablespoon oil. Add garlic; cook, stir-frying constantly, until fragrant, about 10 seconds. Add chopped shrimp, and break up any clumps using a metal spatula; cook, stir-frying constantly, until shrimp just take on an orange-pink hue, about 1 minute. Return beans to wok, and add scallions, fish sauce, pickled ginger, and sugar; cook, stir-frying constantly, until shrimp are just cooked through and beans are tender, 30 seconds to 1 minute.