Dry-Fried Green Beans with Sichuan Pepper

Originally published by Milk Street.

Ingredients

• 2 tablespoons grapeseed or other neutral oil

• 1 pound green beans, trimmed and halved on the diagonal

• Kosher salt

• 1 tablespoon sichuan peppercorns

• 4 medium garlic cloves, minced

• 3 dried árbol chilies, broken in half, or ½ teaspoon red pepper flakes

• 2 tablespoons soy sauce

• 1 tablespoon dry sherry

• 1 teaspoon white sugar

• 3 scallions, cut into 1-inch lengths on the diagonal

• 1 tablespoon finely grated fresh ginger

• chili oil, to serve

Directions

1. In a 12-inch skillet over medium, heat the oil until shimmering. Add the green beans and a pinch of salt. Toss, then distribute in an even layer and cook, stirring once every few minutes, until spottily browned and beginning to shrivel, 10 to 12 minutes.

2. Sprinkle in the Sichuan peppercorns and cook, stirring every minute or so, until the beans are shriveled, charred and tender, another 5 to 10 minutes; the skillet may begin to smoke near the end of this cooking time.

3. Add the garlic and chilies, then cook, stirring often, until fragrant, about 1 minute. Stir in the soy sauce, sherry and sugar. Cook over medium-high, stirring, until the skillet is dry, 30 to 60 seconds. Stir in the scallions and ginger, then cook, stirring, until the scallions are slightly wilted, about 1 minute. Off heat, taste and season with salt. Transfer to a serving dish and drizzle with chili oil.