Spicy Sichuan Green Beans
Lynley Jones
Green beans in a spicy and tingling ma-la Sichuan peppercorn sauce.
Serves 4
Ingredients
Spicy Sichuan Green Beans made in the Adventure Kitchen.
1 lb haricot verts or green beans, cut into 2" lengths
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon + 2 teaspoons sugar
1 tablespoon sesame seeds
2 teaspoons Sichuan peppercorns
Between 1/2 - 1 tablespoon Sichuan chili flakes (or use Gochugaru chile flakes) see notes if substituting other chili flakes
1/4 cup neutral oil such as canola
1 tablespoon minced garlic
Juice of 1 lime (about 2 tablespoons)
4 scallions, sliced thin diagonally
1/4 cup chopped roasted peanuts, unsalted
Instructions
1. Cook the green beans in a large pot of well-salted boiling water for 6-10 minutes, until just crisp tender and still bright green (don't overcook). Drain and spread them out on a pan or platter to cool down quickly.
2. Combine rice vinegar, soy sauce and sugar in a small bowl, stirring until the sugar is dissolved.
3. Set a large wide skillet over medium high heat. Toast the sesame seeds in the dry skillet for about a minute until fragrant (they won't color), then add them to the soy sauce mixture.
4. Pick through the Sichuan peppercorns, removing and discarding any black seeds. Toast them in the same dry pan over medium high for 1-2 minutes until fragrant. Transfer them to a mortar and pestle and let them cool, then crush them to about the size and shape of chili flakes. Combine them with your chili flakes and set aside.
5. Add the oil to the pan and heat until shimmering. Turn heat to low and stir the Sichuan peppercorn mixture into the still-hot oil (it should sizzle when it hits the oil). Quickly add the garlic, followed by the green beans, and toss. Pour the soy mixture over everything, tossing to combine until heated through, about a minute or less. If the pan seems to dry out, add a tablespoon of water and toss to combine.
6. Remove from heat, add the lime juice and toss. Top with the scallions and peanuts and serve, preferably over steamed rice.
Notes:
These green beans are super tasty, especially served over steamed short-grain rice. The combination of that spicy Sichuan-style sauce soaking into the rice, with the contrast of those crisp-tender green beans and all those little crispy bits is really nice.
As you eat, you’ll notice that in addition to the spicy flavor, there's also a tingling/numbing effect on your tongue and lips. In Sichuan cuisine, this is called ma-la. The "ma" part means numbing or pins-and-needles sensation, while the "la" part means hot/spicy. The ma-la effect balances the sweet and salty flavors in this sauce nicely.
Sichuan chili flakes would traditionally be used alongside Sichuan peppercorns for the ma-la effect. If you can’t find them, the medium heat of Gochugaru balances nicely with the Sichuan peppercorns so it works well in this dish. If you're substituting a hotter red pepper such as Italian red pepper flakes, you'll want to use much less to achieve the same balance of flavors (anywhere between a generous pinch and a teaspoon would probably be enough).
If you're nervous about heat and want to reduce the amount of chile, you'll also want to reduce the Sichuan peppercorns proportionately. And you may also want to reduce the other sauce ingredients a bit too (using an extra splash of water to take their place), to keep all the flavors in balance.
Spices and ingredients used in this dish:
New! Sichuan Peppercorns are the fragrant reddish-brown berry husks of the prickly-ash tree, and are a staple in Sichuan cuisine. They’re known for their citrusy-floral aroma, and the numbing (some say tingling) effect on the tongue. Grind them just before using for optimal flavor, and combine with hot chilies for the famous ma-la spicy/numbing effect in Sichuan cuisine.
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