This is my favorite method of cooking green beans. It is especially good with summer beans, and it's based on the Chinese dry-fried string bean recipe you see in Szechuan restaurants. The secret is the initial cooking over high heat. The burned spots add character and a smoky taste. You can sex up these beans by adding pieces of ham or bbq pork, cabbage pickles, garlic, or even a little ground chicken or pork, but I like them plain.
Mound o' green beans
Serves: As many as you like
Kitchen needs: One hot burner
1 lb. or more fresh green beans, ends snapped off
1/2 red onion, thinly sliced
1 t. vegetable oil
1 t. sesame oil
1 t. la yu (hot oil)
5-6 szechuan peppercorns, or a bunch of fresh-ground pepper
kosher salt
Heat a large wok over very high heat. Wash and trim green beans. WIthout adding oil, place green beans in hot pan and let them burn a little bit in spots, turning every 2 minutes or so, until they look wilted. Turn down heat to medium, add onion, oil, and pepper. Continue to cook until beans are wrinkly and soft but still dark green, then add salt (more than you think you'll need) at end of cooking. Mound up on a platter and let people eat with fingers.
1 comment:
Hi There! I just recently came across your blog and wanted to let you know that I made these beans for dinner tonight. They were fantastic!
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