rice bran oil 1/2 cup
 green beans2 lbs
washed and dried, stems trimmed
 shallots4 each
thinly sliced
 zha cai (preserved mustard root)2 tbsp
finely chopped, then soaked in water for 30 min.
 garlic2 tbsp
 granulated sugar1 tbsp
 black vinegar (or Chinkiang vinegar)2 tsp
 ground Sichuan peppercorn 1/2 tsp
 Chili oil
to taste


Wok spatula
Heat a large sauté pan or wok over high heat. Add 2 tablespoon of rice bran oil and sauté about 1/3 of the beans until softened and slightly blackened, but still crunchy. Repeat with the remaining beans and set aside.
Reduce heat to medium-high and add 1 T of rice bran oil. Add the shallots, zha cai, and garlic. Cook for about 1 minute, stirring constantly, add the remaining ingredients and cook for another minute. Add cooked beans to the mixture and toss to coat. Taste and adjust seasoning as desired.
To Serve
Turn onto a warmed platter and serve immediately.