Easy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou) Without a Wok

"Blistered and tender green beans with Sichuan-style aromatics. [Photographs: J. Kenji Lopez-Alt] Gan Bian Si Ji Dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors, and tossed with chili-flavored oil, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root. It's a pretty far cry from the oily, drab, pork-smothered versions you find in Chinese take-out joints. Today gan bian si ii and I are on a road trip back to authenticity, and we're going to be driving that minibus over some uncharted territory. Why this recipe works: * Broiling the green beans instead of deep-frying them gives them the blistered, lightly charred surfaces, without the need for cups of oil and a hot wok. * Cooking the sauce slowly in a saucepan develops better flavor than the standard high-heat method. CC-Store strong smell, stimulate taste, organic red sichuan peppers (2 oz.) $12.59 on Amazon Preserved Vegetable Whole (Szechuen Preserved Mustard Stem) - 12oz [Pack of 3] Available on Amazon Note: Sichuan peppercorns can be found in most Asian markets or spice markets or ordered online. Discard any dark black seeds or stems before using (use the reddish brown husks only). Preserved mustard stems can be found at a well-stocked Asian grocer either in a fresh refrigerated bulk bin or in cans, or it can be ordered whole or shredded online. If you can't find them, a mixture of 2 1/2 tablespoons minced mild kimchi and 1/2 a tablespoon of minced capers will work in its place...."