Sichuan Dry-Fried Green Beans

Ingredients

• 1 tsp whole Sichuan peppercorns
• 3 tbsp vegetable oil
• 6 whole dried chilies
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 scallions, white and pale green parts, thinly sliced
• 1 lb green beans, trimmed
• kosher salt
• ground white pepper
• 2 tsp sugar

Method

Dry-frying is the controlling principle here. The beans blister and char under high heat, concentrating their flavour and creating the textural contrast — crisp exterior, just-tender interior — that makes this dish work. broiling|Broil the beans close to the element until the skin fractures and blackens in irregular patches. This takes 2–5 minutes depending on your broiler's intensity; watch for the surface to dimple and split rather than relying on time alone. The beans should smell sweet and slightly charred, not sulphurous.

Whilst the beans cook, build your aromatics|aromatic base. Toast the whole Sichuan peppercorns and dried chilies in a dry pan over medium heat for about 90 seconds — you're looking for the spices to release their essential oils and perfume the air noticeably. Crush half the peppercorns roughly in a mortar; leave the rest whole for texture and visual interest. Add 1 tablespoon of oil to the pan, then introduce the minced garlic and ginger. Cook for 30 seconds — no longer, or the garlic will scorch and turn bitter. Add the scallion whites and pale green parts and remove from heat immediately. The residual heat will soften them without destroying their sharpness. This is sichuan-cuisine, which prizes the numbing-heat sensation of Sichuan peppercorns and the fruity bite of dried chilies; don't skip either component.

Toss the hot beans with the spice mixture, crushed and whole peppercorns, and the sugar. The sugar is not for sweetness — it's a savour amplifier that rounds the numbing heat and balances the chilli's bite. Season aggressively with salt and white pepper. Taste and adjust; the dish should hit three notes clearly: the sichuan-peppercorns|Sichuan peppercorn's tingling sensation on your lips and tongue, the dried chilli's slow burn, and the beans' caramelised, almost nutty depth. Scatter the raw scallion greens over the top just before serving for a fresh allium note that cuts through the richness. Serve warm or at room temperature — the numbing sensation persists and even intensifies slightly as the dish cools.