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

  1. Rinse the beans, trim off the ends on both sides, and snap each in half

  2. Bring a pot of water to a boil over high heat, and add salt to the water

  3. Blanch beans until vibrant green and tender (about 3 minutes) then remove from pan and let drain

  4. Pat dry to remove moisture

  5. In the meantime, mince and chop the scallions, garlic, and ginger, and de-seed the chillies

  6. 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

  7. Add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes

  8. Remove from heat, stir in the sesame oil, and season with salt as needed

  9. Transfer to a plate and serve hot

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