Ingredients:

  • 1 pound (450g) fresh green beans, trimmed and cut into 2-inch lengths
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1/4 teaspoon Sichuan peppercorns, lightly crushed (optional, but highly recommended!)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Pinch of red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • Optional Garnish: Toasted sesame seeds

Instructions:

  1. Wash and trim the green beans. Cut them into approximately 2-inch pieces. Pat them thoroughly dry.
  2. Mince the garlic and ginger. Lightly crush the Sichuan peppercorns (if using).
  3. Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
  4. Add the green beans to the hot oil and cook, stirring and tossing frequently, until they are blistered, slightly wrinkled, and tender-crisp (about 5-7 minutes). Aim for some char!
  5. Push the beans to the side of the wok. Add the garlic, ginger, and Sichuan peppercorns to the center of the wok. Cook for about 30 seconds, until fragrant.
  6. Stir in the soy sauce, Shaoxing wine (or dry sherry), sesame oil, sugar, and red pepper flakes (if using). Toss the green beans to coat them evenly with the sauce.
  7. Season with salt and pepper to taste.
  8. Transfer the green beans to a serving dish and garnish with toasted sesame seeds (if using). Serve immediately.