Ingredients

The following ingredients have 4 Servings
  • 16 ounces green beans (ends removed)
  • 2 tablespoons coconut oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons Sichuan peppercorns (toasted and ground (see instructions below))
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt ((add more to taste if desired))

Instruction

  • Toast the Sichuan peppercorns in a skillet over medium heat, stirring often. Once they are fragrant remove them from the skillet.
  • Using a spice grinder or mortar and pestle, grind the toasted Sichuan Peppercorns.
  • Heat the coconut oil over medium heat in a wok or large pot with a lid.
  • Add the green beans and cook for 8 minutes, stirring every couple of minutes.
  • Add the ginger, garlic and ground Sichuan peppercorns and cook until the garlic and ginger is light brown (about 1-2 minutes). Stir often to prevent the garlic and ginger from burning. 
  • Add the soy sauce, salt and chili garlic sauce and stir to combine. Cover and cook for about 5-7 minutes, stirring periodically to prevent burning. Reduce the heat if the chili starts to burn. 
  • Remove from heat and serve.