Easy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji) Without a Wok

By johnwhorfin

Ingredients

• 1 teaspoon toasted whole Sichuan peppercorns
• 3 tablespoons vegetable or canola oil, divided
• 6 whole dried small hot chili (such as árbol)
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon minced fresh ginger
• 3 scallions, white and pale green parts only, thinly sliced
• 3 tablespoons finely minced whole or shredded Sichuan preserved mustard stems (see note above)
• 1 pound green beans, trimmed
• Kosher salt and freshly ground white or black pepper
• 2 teaspoons sugar

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Cooking the sauce slowly in a saucepan develops better flavor than the standard high-heat method.

online. If you can't find them, a mixture of 2 1/2 tablespoons minced mild kimchi and 1/2 a tablespoon of minced capers will work in its place.

Crush half of Sichuan peppercorns in a mortar and pestle into a rough powder. In a medium skillet, heat 2 tablespoons oil, remaining whole Sichuan peppercorns, and dried chilies over medium-low heat, stirring frequently, until sizzling and aromatic, about 2 minutes. Add garlic, ginger, scallions, and mustard root and cook, stirring, until aromatic, about 1 minute. Remove from heat and set aside.

Adjust rack to as close as possible to broiler and preheat broiler to high. In a large bowl, toss green beans with 1 tablespoon oil and season with salt and white pepper. Arrange in a single layer on a foil-lined rimmed baking sheet or broiler pan. Broil until beans are blistered and very lightly charred, 2 to 5 minutes depending on strength of broiler. Return beans to bowl.

Using a rubber spatula, transfer Sichuan peppercorn mixture to bowl with beans. Add sugar. Toss to coat the beans thoroughly in the mixture and season to taste with more salt and white pepper if desired. Serve immediately.