Szechuan Beans Recipe

Inspired by Cardero's Restaurant

Time20m

Serves4

ginger, chili, garlic.

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Ingredients

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Szechuan Beans

1 1/8 lb (500 grams) Green beans

1 tablespoon Ginger, minced

3 cloves Garlic, minced

5 pieces Dried red chilies

1 teaspoon szechuan peppercorns

2 tablespoons Aged soy sauce

1 tablespoon Toasted sesame oil

2 tablespoons Tuscany sunflower oil

1/2 teaspoon Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Beans

Wash the green beans and trim the ends. Blanch in boiling water for 2 minutes, then transfer to ice water to stop the cooking.

Heat the Oils

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the Szechuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant.

Add Aromatics

Add the minced ginger and garlic to the skillet. Stir-fry for another minute until the garlic is golden.

Stir-fry the Beans

Add the blanched green beans to the skillet. Stir-fry for 3-4 minutes until the beans are well-coated and heated through.

Season the Beans

Pour in the soy sauce and sesame oil, and add salt and black pepper to taste. Stir well to combine and cook for another minute.

Serve

Remove from heat and serve hot as a side dish or over rice.