Sichuan Dry-Fried Green Beans (Sides)

Directions

Rinse the green beans and dry them thoroughly; even a small amount of water will cause oil in the wok to spit.

Cut the beans into 5cm pieces.

To make the sauce:

In a small bowl, stir together the rice wine, chili bean sauce, sesame oil, xylitol, and salt until well incorporated. Set aside.

Heat a wok over high heat until very hot.

Add the coconut oil and swirl to coat the bottom.

Add the green beans and stir-fry, constantly stirring the beans, for 5 to 6 minutes, or until the outsides begin to blister and the beans are wilted.

Turn off the heat, remove the green beans, and place the beans on a plate lined with paper towels to drain excess oil.

Remove all but 1 tablespoon of oil and reheat the wok.

Add the chillies, Sichuan pepper, garlic, ginger, and green onions and stir-fry until fragrant, about 30 seconds.

Add the shiitake mushrooms and stir-fry for another 1 minute, until the mushrooms have browned and started to crisp.

Add the sauce you made earlier.

Return the green beans to the wok and stir-fry for another 1 minute. Transfer to a plate and serve hot.

Note: Traditionally, peanut oil is used instead of coconut oil.

However, peanut oil contains predominantly omega-6 fatty acids, which we tend to get too much of, distorting the important omega-3 / omega-6 ratio required for health.

In addition, it is one of the most pesticide sprayed crops. As such, it should be used only occasionally for stir-frying.

Note: S (green beans) or permission