*Vegan
I’m borderline obsessed with the dry sautéed string beans from Grand Sichuan in New York City. Once, they put little bits of pork in there which creeped me out, so I decided to make my own non-porky version. They’re crispy and hot, but not greasy. I should warn you, these are really spicy—so spicy that by just cooking them, you may feel like you’re being pepper sprayed in the face. I suggest queuing up “The Heat Is On” as your sound track.
¼ cup peanut oil (canola works, too)
2 teaspoons rice vinegar
1 teaspoon chili sauce (Sambal or Sriracha are the best.)
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon soy sauce
1 pound string beans (Trim the ends. Nobody wants that weird tail part.)
8 ounces dried tofu, cut into medium dice
1 tablespoon Sichuan peppercorns
3 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
½ teaspoon Chinese five spice powder
½ teaspoon ground Sichuan pepper
1. Place a wok or large sauté pan over high heat. Add the peanut oil and let it get very hot.
2. Meanwhile, in a small bowl, whisk together the vinegar, chili sauce, sesame oil, sugar, and soy sauce. Set aside.
3. Carefully add the string beans, tofu, and peppercorns to the hot oil. Stir-fry until lightly blistered and charred, about 5 minutes.
4. Lower the heat to medium and add the garlic, ginger, five-spice powder, and Sichuan pepper. Stir-fry for another minute or two.
5. Remove from the wok. Toss with the dressing and serve over rice.