Tags: side - keto - vegetarian - Asian - GF - GF Vegetarian - GF Asian
Active Time: 5 minutes
Passive Time: 30 minutes
Serves: N/A

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

Adapted from Dunlop's book (Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuschia Dunlop)

• 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

1. Heat 2 tbsp oil in skillet or wok over low to medium heat
2. 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
3. Heat 2 tbsp oil over high heat
4. Add chilis and Sichuan pepper, stir-frying briefly until fragrant
5. Add garlic, ginger, scallions and stir-fry briefly until fragrant (just until tender, not crispy/browned)
6. Add beans back to pot, toss together and salt to taste