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I like to add 2 crushed cloves of garlic with the hot pepper. Marinate the pork or beef (grounded) with soy sauce, salt, pepper, oyster sauce with minced 1/2 of onion into another bowl while the woke is getting heated up. If you like a little sweetness, you could had a little bit of brown sugar. When wok is ready, throw the marniated pork in and stir it so it won’t burn and throw in the green beans. Adjust the sauce to your taste. While working the woke add a bit of water so to bring out the steam.
These beans are also great with some garlic and Chinese preserved black olives (completely different look, texture and taste to Italian olives). Lends a great depth of flavour to the beans.
Elise, thanks for featuring this. Greetings from Beijing! This is a delicious dish that they have at most restaurants in China. Usually it has little pieces of pork, an addition that is likely more popular in China than California. My local Taiwanese restaurant makes this with little pieces of mushroom and mini dried shrimp. Tasty, if non-traditional! Anyways, I hope all is well with you!
Hey Leslie! Bring back some Chinese recipes will you? Hope you are having a great time there. ~Elise
Adding a few sliced mushrooms increases flavour as well as nutritional value…
This was my first experience with Sichuan peppercorns. Intoxicating aroma. Can’t feel my tongue. Weird and wonderful.
I live in a an area in India called the northeast of India, which is quite near China, and these beans are so so abundantly grown here and are available easily. We have so many other delicious dishes made from these beans. My Ma cooks them with dried peas and it’s one of my most fav dishes. Anyway,thanks for the recipe!
I love these beans. There is a specialty Asian organic farmer down the street from us that grows these beans and we get them fresh. Usually I stir fry them with garlic but your recipe looks delicious and spicy.
Where oh where can I find these beautiful beans in South New Jersey?
Side dish? This is often a main course at our house. Garrett’s version looks very similar to my wife’s. (She is from Xi’an.) The main difference being that she adds garlic which comes out deliciously crunchy and adds a whole new layer of texture. She uses freshly ground Sichuan peppercorn instead of lightly crushed, although my tastes run to the heat so I’d probably prefer the crushed.
Oh, I’ve also heard they’re good with fermented bean curd, but I’ve never tried it.
They are wonderful that way! Though you need to like fermented bean curd. ~Garrett
I get the purple ones in my CSA basket (and have seen all colors at the farmers market). Such a striking color! And they keep their color during cooking! I found that I like them stir-fried with garlic, red pepper (because I don’t have chilies), and tamari sauce or soy sauce with rice. Last night I did this and added roasted okra (which is delicious and non-slimy), and it was a unique kind of dinner. :)
I will have to try adding sesame oil sometime since I already have it on hand!
I absolutely love this side dish. I ate it many times when I travelled through China, about five years ago. I found the crunchy texture of the beans together with the spice from the peppercorns completely addictive.