Sichuan Green Beans
Sichuan Green Beans
These Sichuan style green beans are easy to make and so full of flavor! They have the characteristic numbing component from the Sichuan Peppercorns, plenty of umami flavor from the fermented pickled mustard greens (or Sui Mi Ya Cai) and a subtle smokiness from charring the green beans. They are not very spicy but can be made to your preference. Traditionally they’re made with pork but to keep it vegan this recipe keeps it out. You could add ground tofu instead or try a plant based pork alternative. Give them a try as a tasty side dish or snack.
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Serves 3-4
Ingredients
16oz (454g) Green Beans
4 cloves Garlic, pressed
2” Ginger, minced
1 1/2 Tbsp (23ml) high heat Oil
2 Tbsp (30ml) Soy Sauce
2 Tbsp (30 ml) Shaoxing Wine*
2 Tbsp (30g) Sui Mi Ya Cai*
1/4 tsp ground Sichuan Peppercorns
2 tsp (10g) or to taste Chili Crisp
2 tsp (10g) Cane Sugar or Maple Syrup
White Pepper to taste
Notes
1.The ingredients with an * can be found in your local Asian grocery store or online. The Sui Mi Ya Cai or fermented greens really gives the dish an authentic umami flavor. It can also be used on other Sichuan style recipes such as dan dan noodles.
2.Sichuan peppercorns are what give this dish the tingly / numbing component. It’s best to look for whole peppercorns and grind them as needed. Make sure to discard the little black seed found inside as they can be bitter.
Directions
1.Trim the end of the green beans before giving them a good rinse with water. Pat them dry with a clean kitchen towel before cooking.
2.Brush a pan with a very small amount of high heat oil or give it a light coat with a cooking spray. Heat the pan on medium high heat. Add about half of the green beans in one layer and let them sit for a few minutes, about 4-6 before flipping. Continue cooking until you get nice charring on both sides. Repeat with remaining beans and set aside.
3.In the same pan on medium heat, add the oil. Once hot add in the garlic, ginger and ground Sichuan pepper.. Cook for about 2 minutes or until fragrant.
4.Add in the soy sauce, chili crisp, white pepper to taste, shaoxing wine and sugar or maple syrup. Mix well and continue cooking for another minute before adding in the sui mi ya cai.
5.Add in the charred green beans and toss until well coated. Check for seasoning and adjust with white pepper and chili crisp for heat if needed or more sugar to balance. Heat through before serving.
