Author Notes
I want to share with you a dish I had in Szechuan, China, and promptly became obsessed with- spicy blistered green beans. The Szechuan people use a special technique to blister the skin of the green beans under high heat on the wok and then adding Szechuan peppercorn and all kinds of spices to create this mouthwatering addicting dish. —Kim Zhou
Ingredients
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1 pound
green beans
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2 teaspoons
canola oil
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1 teaspoon
Szechuan peppercorn
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1 pinch
red pepper flakes
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1 teaspoon
chili oil
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2 teaspoons
garlic, minced
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1 pinch
salt
Directions
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Wash and chop the green beans into 1 inch lengths.
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In a large skillet, heat up oil over high heat for 2 minutes. Add green beans to the skillet and arrange them so that they are mostly flat against the pan.
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On medium-high heat, blister the green beans. Cover skillet with lid since oil will splatter. This takes 5-7 minutes. When skin of green beans is wrinkled and somewhat browned, it is done.
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Add 2 tbsp of water to the skillet and cover with lid again to make sure green beans is cooked through.
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Add garlic, peppercorn, red pepper flakes and chili oil and saute the green beans for 2 minutes. Add salt to taste.
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