Sichuan Spicy Green Beans 干煸四季豆 |
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| 250 | g | green beans, remove ends and snapped into half | ||
picked vegetables | ||||
| 1 | handful | Sichuan peppercorns | ||
| 1 | handful | dried red chili pepper | ||
| 4 | cloves | garlic, minced | ||
| ½ | teaspoon | soy sauce | ||
| ½ | teaspoon | salt | ||
| 1 | teaspoon | sugar | ||
vegetable oil |
Heat up a deep bottom pan with vegetable oil for deep frying. Cook green beans until they wrinkle and (1 min). Fry for another ~25s. Set aside. I like mine slightly browned and more crispy. I also prefer to pan fry with a good amount of oil because deep frying scares me, so this involves moving the green beans around to make sure they are cooked evenly.
Add the picked vegetables to a pan and cook to get rid of some of the water.
In a pan over low-medium heat, add vegetable oil. Cook garlic, Sichuan peppercorns, dried red chili pepper, and picked vegetables until fragrant.
Mix in green beans, salt, sugar, and soy sauce. Serve!