Dry-Fried Sichuan Green Beans

Don't be fooled by the green beans' simple appearance. This dish packs heat and the pleasant fire of mouth-numbing Sichuan peppercorns!

3/4 lb green beans

2 Fresno chilies, sliced thin 

2 scallions, whites only, sliced

3 garlic cloves, sliced

1/2 inch fresh ginger, sliced

1/2 tsp whole Sichuan pepper

1 tsp toasted sesame oil

2 tbs canola or peanut oil

1.   Trim beans; snap them in half. Bring a pot of salted water to a boil. Add beans and blanch until just tender, then drain.

2.   Put your wok over high heat. Add the canola or peanut oil, then the chiles and the Sichuan pepper. Stir-fry just until the chiles begin to darken, then add the scallion, ginger, and garlic and cook for a few minutes. Then add the beans and stir-fry for a minute or two longer, until coated in the oil and the seasonings. Add salt to taste. Drizzle with sesame oil and serve.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.