Thai meals always include a vegetable dish, either stir fried or just raw vegetables. I love vegetable dishes, particularly stir fried. This stir fried green bean with dried chilli and Sichuan peppercorns is a distinctly Chinese dish but is seen a lot in Thailand as there are many Thai Chinese and the two cultures frequently blend. This recipe was inspired by one of the food bloggers I’m following. The dish is so simple and I bet you will love it.
• ~200g green beans trimmed at both ends
• 1 tbsp Sichuan peppercorns, crushed
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tbsp chopped pickle radish
• 1 tbsp chopped spring onion (white part only)
• Dried chilli as desired cut in 1 cm lengths
• Oil to fry
• 1 tsp seasoning powder (stock powder)
• 1/2 tsp of salt
• 1 tbsp Chinese cooking wine
• Heat the oil in a wok at medium hot.
• Fry the beans in 2 batches until the beans soften. Remove from the wok.
• Remove most oil from the wok leaving just 1 tbsp.
• Add Sichuan peppercorns, garlic, ginger, onion, pickled radish and dried chilli to the wok. Fry until fragrant
• Return the beans to the wok along with salt, seasoning powder and Chinese cooking wine. Mix well and turn the heat off.