📖 Instructions

1. Prepare the Green Beans: Wash 1 pound of green beans. Snap off the ends and cut them into 2-inch pieces. Ensure they are relatively uniform in size for even cooking.
2. Blanch the Green Beans: Bring a pot of water to a rolling boil. Add the green beans and blanch for about 2-3 minutes, until they turn bright green and are slightly tender. Immediately transfer them to an ice bath to stop the cooking process and retain their vibrant color and crispness. Drain well and set aside. This step is crucial for that perfect crisp-tender texture.
3. Prepare the Szechuan Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of Chinese black vinegar (or balsamic vinegar as a substitute), 1 tablespoon of sugar, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Add a dash of white pepper for an extra layer of flavor. This sauce is the heart of the dish, so make sure it’s well-combined.
4. Mince Aromatics: Mince 3-4 cloves of garlic and 1 tablespoon of ginger. These aromatics are essential for the characteristic Szechuan flavor profile.
5. Toast the Szechuan Peppercorns (Optional but Recommended): In a dry skillet over medium heat, toast 1 teaspoon of Szechuan peppercorns for about 1-2 minutes, until fragrant. Be careful not to burn them. Grind them coarsely using a mortar and pestle or a spice grinder. Freshly ground Szechuan peppercorns add a unique numbing sensation that’s a hallmark of Szechuan cuisine.
6. Heat the Wok: Heat 2 tablespoons of cooking oil (such as peanut or vegetable oil) in a wok or large skillet over high heat until it’s almost smoking. A screaming hot wok is key for achieving that desirable wok hei (wok breath) flavor.
7. Stir-Fry Aromatics: Add the minced garlic and ginger to the hot wok and stir-fry for about 15-20 seconds, until fragrant. Don’t let them burn!
8. Add Green Beans and Stir-Fry: Add the blanched green beans to the wok and stir-fry for about 2-3 minutes, tossing frequently, until they are heated through and slightly blistered. This is where you’ll want to move quickly to ensure the beans get that slightly charred exterior.
9. Pour in the Sauce: Pour the prepared Szechuan sauce over the green beans and stir-fry for another 1-2 minutes, until the sauce thickens and coats the beans evenly. The sauce should become glossy and cling to the beans.
10. Add Szechuan Peppercorns (if using): Stir in the ground Szechuan peppercorns (if using) and any other optional additions, such as dried chili flakes for extra heat. Adjust the amount according to your spice preference.
11. Serve Immediately: Transfer the Szechuan Green Bean Stir-Fry to a serving dish and serve immediately. Garnish with sesame seeds or chopped scallions, if desired. Best enjoyed hot!