Wok-Fried Green Beans
1/2 cup rice bran oil
2 lbs green beans
washed and dried, stems trimmed
4 each shallots
thinly sliced
2 tbsp zha cai (preserved mustard root)
finely chopped, then soaked in water for 30 min.
2 tbsp garlic
1 tbsp granulated sugar
2 tsp black vinegar (or Chinkiang vinegar)
1/2 tsp ground Sichuan peppercorn
Chili oil
to taste
  • wok
  • 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.