====== Sichuan Dry-Fried Green Beans ====== 

Tags: [[side]] - [[keto]] - [[vegetarian]] - [[Asian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF Asian]] - \\  [[GF keto]] - [[GF side]]\\ 
Active Time: 5 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: N/A \\

====Description====
Really tasty, garlicy, gingery, spicy, tender green beans

====Source====
Adapted from Dunlop's book ([[https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773|Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuschia Dunlop]])

====Ingredients====
  *Neutral oil: 4 tbsp, divided \\ \\ 
  *Green beans: 10 oz, ends trimmed, cut into 2 inch sections \\ \\ 
  *Dried chili peppers: 8, cut in half
  *Red Sichuan peppercorn: 1/2 tsp \\ \\ 
  *Scallion: 2, whites only, cut at a steep angle into thin "horse ear" slices 1.5 inches long
  *Garlic: 3 cloves, finely sliced
  *Ginger: same amount as garlic, finely sliced


====Instructions====
  -Heat 2 tbsp oil in skillet or wok over low to medium heat
  -Add green beans and stir-fry over medium heat until they are tender, slightly puckered and blistered (about 6-12 min). Empty pot and set aside
  -Heat 2 tbsp oil over high heat
  -Add chilis and Sichuan pepper, stir-frying briefly until fragrant
  -Add garlic, ginger, scallions and stir-fry briefly until fragrant (just until tender, not crispy/browned)
  -Add beans back to pot, toss together and salt to taste

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