Sichuan Dry-Fried Green Beans B
Ingredients
- 1 lb (450g) green beans
- 3 scallions, white parts only, thinly sliced
- 3/4 tsp whole Sichuan peppercorns
- 3 cloves garlic, minced
- 4 dried red chilies, de-seeded and cut in half
- 3 tbsp Sichuan preserved mustard greens, chopped finely
- 1 tsp minced or grated fresh ginger
- 3 tbsp cooking oil
- 1 tsp sesame oil
- 1/2 tsp salt, plus more to taste
Preparation
Rinse the beans, trim off the ends on both sides, and snap each in half
Bring a pot of water to a boil over high heat, and add salt to the water
Blanch beans until vibrant green and tender (about 3 minutes) then remove from pan and let drain
Pat dry to remove moisture
In the meantime, mince and chop the scallions, garlic, and ginger, and de-seed the chillies
Heat 2-3 tbsp oil in a wok or pan over high heat until shimmering, then toast chilies and Sichuan peppercorns until fragrant and darkened
Add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes
Remove from heat, stir in the sesame oil, and season with salt as needed
Transfer to a plate and serve hot