Serves 4.
2 tsp peanut or canola oil
1/2 tsp Szechuan
peppercorns
1 fresh Thai chile pepper, sliced into very thin rings
2
cloves garlic, thinly sliced
6 thin slices of fresh peeled ginger
root
2 scallions, trimmed, cut diagonally into thin slices
8 oz
green beans, trimmed and cut diagonally into 3-4 pieces
Pinch of sea
salt
Heat the oil in a wok over high heat. Add the peppercorns, and fry for 15 seconds (be careful; they will start to pop and splatter). Immediately add Thai chile, garlic, ginger and scallions; stir fry for another 15 seconds. Add the beans and stir-fry for 2-3 minutes, stirring or flipping the pan frequently, until the beans are just barely cooked. Sprinkle with sea salt, and serve.