Sichuan Garlic Green Beans with Crispy Chili Oil
Ingredients
- 1½ poundsgreen beans
- 6 clovesgarlic
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3 tablespoonsvegetable oil
- 1 teaspoondried red chili flakes
- ½ teaspoonSichuan peppercorns
- ½ teaspoonsugar
- ¼ teaspoonsalt
Prep
- 01
Trim the stem ends from 1 1/2 pounds green beans.
- 02
Mince 6 cloves garlic.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- 02
Add the green beans in a single layer and cook undisturbed for 3 minutes until they start to blister and char.
- 03
Stir and continue cooking for another 3–4 minutes until tender-crisp and lightly browned in places. Transfer to a plate.
- 04
In the same skillet, add the remaining 1 tablespoon oil over medium heat. Add the chili flakes and Sichuan peppercorns, stirring constantly for 30 seconds until fragrant.
- 05
Add the minced garlic and cook for 30 seconds, stirring, until just fragrant (do not brown).
- 06
Pour in the soy sauce, rice vinegar, sesame oil, sugar, and salt. Stir to combine.
- 07
Return the green beans to the skillet and toss everything together for 1–2 minutes until the beans are coated and heated through.
- 08
Transfer to a serving dish and drizzle with any sauce left in the pan. Serve hot or at room temperature.
Spice Tips
For extra heat, increase the chili flakes to 1 1/2 teaspoons or add a pinch of cayenne pepper. For more numbing warmth, toast and crush an extra 1/4 teaspoon of Sichuan peppercorns. Tone down the spice by reducing chili flakes to 1/2 teaspoon and omitting the Sichuan peppercorns entirely — it's still delicious.