Easy Sichuan Dry-Fried Green Beans without a Wok

Ingredients

• 1 teaspoon toasted whole Sichuan peppercorns
• 3 tablespoons vegetable or canola oil, divided
• 6 whole dried small hot chili
• 4 medium cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 scallions, white and pale green parts only, thinly sliced
• 3 tablespoons finely minced whole or shredded Sichuan preserved mustard stems
• 1 pound green beans, trimmed
• Kosher salt and freshly ground white or black pepper
• 2 teaspoons sugar

Directions

1. Use a mortar and pestle to break down half of the Sichuan peppercorns into a coarse powder. Set a medium skillet over medium-low heat and add 2 tablespoons oil, the remaining whole Sichuan peppercorns, and the dried chilies. Cook, stirring often, until the oil is sizzling and fragrant, about 2 minutes. Stir in the garlic, ginger, scallions, and mustard root, and cook until everything smells lively, about 1 minute. Take the pan off the heat and reserve the mixture.
2. Move an oven rack as near to the broiler as it will go, then heat the broiler to high. In a large bowl, toss the green beans with 1 tablespoon oil, then season them with salt and white pepper. Spread them out in one layer on a foil-lined rimmed baking sheet or broiler pan. Broil until the beans are blistered with just a bit of char, 2 to 5 minutes depending on how powerful your broiler is. Transfer the beans back to the bowl.
3. Scrape the Sichuan peppercorn mixture into the bowl with the beans using a rubber spatula. Add the sugar and the crushed peppercorns you set aside. Toss well so the beans are evenly coated, then adjust with more salt and white pepper if you like. Serve immediately.