I picked up some Sichuan peppercorns from the Asian market intending to make some food from the motherland at some point in my life. I didn’t really get an opportunity to do so until the pandemic hit though. My maternal grandma was from Sichuan and I’d like to think that she would appreciate a nice spicy dish of dry fried green beans.
- Cut up green beans, tops and tails, about 1 inch long. Season ground pork (or beef, or whatever) with salt and pepper. Roughly chop garlic cloves. Diagonal cut green onions.
- Add the beans to a hot pan with high heat, stirring occasionally, until scorch marks appear and the beans soften. Set beans aside.
- Add oil to the pan and brown meat, breaking up large chunks. Add garlic and stir in 1 spoon of LGM chili sauce.
- Stir back in green beans. Add cooking wine and soy sauce. Once the alcohol has reduced, turn off the heat and mix in green onions.
- Serve and enjoy.
When I originally posted this Nat pointed out that I actually had vegetables in this dish, which, okay, is fair, but also, fresh vegetables are a pain when you’re trying to limit your grocery store trips.
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