Sichuan Dry Fried Green Beans

This is a healthier version of the dish commonly found in Chinese-American restaurants. It is tasty as well as being an easy and quick dish to prepare. Serve as a side dish with steamed rice and a protein.

The key to cooking this version of the dish successfully at home is to use medium heat and cook slowly. A flaming hot wok is not critical to achieving a decent result with this dish. So, go slowly and cook this in a pan over medium heat.

Note: This recipe is adapted from Every Grain of Rice by Fuchsia Dunlop

---

INGREDIENTS

• One pound green beans, cleaned and snapped
• 2 Tbsp oil
• 3 – 4 dried chilies (de-seeded)
• 1 Tbsp thinly sliced garlic (2-3 cloves)
• 1 Tbsp thinly sliced ginger (½ thumb-sized piece ginger)
• 1 Tbsp chopped scallions or green onions (optional)
• ½ tsp whole Sichuan peppercorns
• 1 tsp Sesame Oil
• Salt to taste

INSTRUCTIONS

1. Add a cup of water and a tsp of salt to a skillet on stovetop and bring the water to a boil (about 5 minutes at medium high heat).

2. Once the water comes to a boil, add the green beans to the skillet. Allow the water to return to a boil, then cover and cook for five minutes. Check for desired degree of doneness. Once done, rinse and drain the green beans and set aside.

3. Return the skillet to the stovetop and over medium heat add a couple tablespoons of oil to coat the skillet

4. When the oil is hot, add the dried chilies and peppercorns. Cook until the dried chilies turn a dark color. Add the garlic and ginger slices (and scallions) into the skillet; move the garlic and ginger to avoid overcooking the garlic.

5. Return the green beans to the skillet and evenly coat the green beans with the aromatics.

6. Once the green beans have heated through, add salt and sesame oil to the skillet.

7. Serve the green beans as a side along with rice and a protein.