Sichuan Dry-Fried Green Beans

Ingredients

• 450g green beans
• 3 scallions, white parts only, thinly sliced
• ¾ tsp whole Sichuan peppercorns
• 3 cloves garlic, minced
• 4–5 dried red chilies, de-seeded and cut in half
• 3 tbsp Sichuan preserved mustard greens, chopped finely, or 2 tbsp fermented black beans (optional)
• 1 tsp minced or grated fresh ginger
• 3 tbsp cooking oil
• 1 tsp sesame oil
• ½ tsp salt, plus more to taste

Instructions

• Rinse the beans, trim off the ends on both sides, and snap each in half. Bring a pot of salted water to a boil over high heat, and blanch beans until vibrant green and tender (about 3 minutes). Remove from pan and let drain, then pat dry to remove moisture.
• Mince and chop the scallions, garlic, and ginger, and de-seed the chillies. Heat 2-3 tablespoon oil in a wok or pan over high heat until shimmering, then toast the dried chilies and the 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.