Sichuan-Style Stir-Fried Long Beans

Ingredients:

• 300g long beans, trimmed and cut into 5cm (2-inch) pieces
• 1 tbsp Ghee Hiang Sesame Oil
• 1 tbsp Feng He Garden First Extract Soy Sauce
• 1 tsp Sichuan peppercorns
• 3-4 dried red chilies, broken into pieces
• 3 cloves garlic, minced
• 1/2 tsp sugar
• Salt, to taste
• 1 tbsp water

Instructions:

1. In a wok, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them. Remove from the wok and crush them slightly using a mortar and pestle or the back of a spoon. Set aside.

2. In the same wok, heat the cooking oil over medium-high heat. Add the dried red chilies and minced garlic, and stir-fry until fragrant.

3. Add the long beans to the wok and stir-fry for 3-4 minutes, until they begin to blister and char slightly.

4. Sprinkle the sugar over the beans and stir to coat. Add the Feng He Garden First Extract Soy Sauce, crushed Sichuan peppercorns, and salt. Stir well to combine.

5. Add 1 tablespoon of water to create a slight sauce and cook for another 1-2 minutes, until the beans are tender but still crisp.

6. Remove the wok from heat. Stir in the Ghee Hiang Sesame Oil.

7. Serve hot as a side dish with steamed rice.