Ingredients
| rice bran oil | 1/2 cup | |
| green beans | 2 lbs | |
| washed and dried, stems trimmed | ||
| shallots | 4 each | |
| thinly sliced | ||
| zha cai (preserved mustard root) | 2 tbsp | |
| finely chopped, then soaked in water for 30 min. | ||
| garlic | 2 tbsp | |
| minced | ||
| granulated sugar | 1 tbsp | |
| black vinegar (or Chinkiang vinegar) | 2 tsp | |
| ground Sichuan peppercorn | 1/2 tsp | |
| Chili oil | ||
| to taste | ||
cookware
| wok |
| Wok spatula |
1 | 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. |
2 | 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 | |
3 | Turn onto a warmed platter and serve immediately. |