Chinese cuisine - a rare guest on my blog. But this bean suddenly conquered me. It seems like nothing complicated, but two peppers and sesame oil work wonders. For cooking — a maximum of 10 minutes. Last year I wrote About the benefits of beans, but there will be an additional post about the pod. If you are going to use frozen beans, first “defrost” them a little in a heated dry frying pan, slightly evaporating excess water. And, of course, in this way you can cook green asparagus.
- 400 g green beans
- 2 tbsp olive oil (can be replaced with any other vegetable)
- dry chili pepper (4-5 pods, in Dependence on the variety. I took one of the sharpest - 2 pcs)
- 1 full teaspoon Sichuan peppercorns
- pinch of salt
- 1/2 tsp. sugar
- 5 tbsp. sesame oil (do not replace with anything)
- soy sauce (at least 2-3 tablespoons, you can more, to taste)
In a wok, heat the olive oil so that the smoke is almost gone. Grind the chiles and Sichuan peppers in a mortar or choppy/push very finely. Add to the butter and, stirring, fry until a strong pungent odor appears (2-4 minutes). Add the beans (--> if you are going to use frozen beans, first “defrost” them a little in a heated dry frying pan, slightly evaporating excess water), cook, stirring 4-5 minutes, not letting it brown. Add sugar and salt and fry for another 2 minutes.
Remove the wok from the heat. Sprinkle the beans with soy sauce and add sesame oil. Stir. Serve hot.
In a wok, heat the olive oil so that the smoke is almost gone. Grind the chiles and Sichuan peppers in a mortar or choppy/push very finely. Add to the butter and, stirring, fry until a strong pungent odor appears (2-4 minutes). Add the beans (--> if you are going to use frozen beans, first “defrost” them a little in a heated dry frying pan, slightly evaporating excess water), cook, stirring 4-5 minutes, not letting it brown. Add sugar and salt and fry for another 2 minutes.
Remove the wok from the heat. Sprinkle the beans with soy sauce and add sesame oil. Stir. Serve hot.
