Dry-fried green beans

Dry-fried green beans

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 teaspoon sichuan peppercorns
2 1/2 tablespoons peanut oil
400g green beans, trimmed and cut into 5 cm pieces
2 spring onions, finely sliced on the diagonal, white part only
10 small dried red chillies, halved lengthwise
4 garlic cloves, very finely chopped
2 cm piece ginger, peeled and finely shredded
sea salt, to taste

Method

  1. Dry-roast the peppercorns in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder. Set aside.
  2. Heat the oil in a large wok over a medium–high heat, then add the beans and stir-fry for 5 minutes, or until almost tender and the skins look slightly shrivelled — it is important to keep the beans moving as they cook. Add the spring onions, chillies, ground peppercorns, garlic and ginger and cook, stirring constantly, for another 2 minutes, or until fragrant. Season to taste with sea salt and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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