Sichuan Green Beans0
Okay, my love for Sichuan Chinese food may be getting a little out of control, but here’s a recipe for a healthy, delicious side dish that packs a TON of flavor and is extremely easy to make. You will need Chinese preserved vegetables, which can be bought online very easily or from any decent Asian grocery store. (Once you pop open the can, the vegetable will keep for months in the fridge.) For deep fermented flavor with truly minimal effort, it’s worth a little shopping. A touch of sugar and the classics of ginger and garlic add layers of flavor and sweetness, and a handful of dried red peppers (available in the “Latino” section of most supermarkets) add heat and a hint of smoke.
With the Magic Bullet this dish all comes together in no time at all. Sichuan peppercorns get blended up into that distinctive, vaguely anise-like, mouth-tingling powder. The fermented vegetable goes in as big pieces and comes out perfectly sized for cooking. Finally, I use my “best green beans ever” technique for perfectly al dente green beans in no time flat.
Sichuan Green Bean Recipe
- 1 lb green beans, ends trimmed, cut into three inch pieces if necessary
- 1 tsp Sichuan peppercorns
- 1 piece of preserved Sichuan vegetable (about two tablespoons when diced)
- Handful of dried red peppers, or to taste
- 4 cloves garlic, peeled.
- 1 two-inch piece of ginger, peeled
- 1 tsp sugar
- 3 scallions, sliced
- Vegetable oil
- Add peppercorns to Magic Bullet and blend. Remove to small bowl. Add vegetable to Magic Bullet and blend. Remove to bowl. Add the garlic to the Magic Bullet, blend, and move to bowl. Add the ginger to the Magic Bullet, blend, and move to bowl.
- Add green beans to skillet on high heat with dash of vegetable oil. Cook for 7 minutes, stirring occasionally, until green beans are thoroughly browned.
- Add ¼ cup water. Cover and reduce heat to medium-low. Allow green beans to steam for 2 minutes, until cooked through but still a touch al dente.
- Raise heat to high. Add blended mixture, the scallions, and the red peppers to the pan. Cook until garlic is mellowed and flavors meld, another two to three minutes. Add the sugar, stir everything up, and serve.