Sichuan String bean salad
The combination of crisp, tender beans, aromatic garlic, and the bold, numbing heat of Sichuan peppercorns creates a truly delightful dish that has become a family favorite. As a child,...
The combination of crisp, tender beans, aromatic garlic, and the bold, numbing heat of Sichuan peppercorns creates a truly delightful dish that has become a family favorite.
As a child, I always looked forward to my grandma's homemade version of this classic Sichuan salad. The trick is in the quick blanching of the beans to preserve their vibrant green color and satisfying crunch, followed by the fragrant dressing that infuses every bite with layers of salty, tangy, and spicy flavors.
Now, my own kids can't get enough of this string bean salad. They love the addictive interplay of textures and the complex, mouth-tingling sensation that keeps them coming back for more. It's a simple yet utterly craveable dish that transports me right back to the flavors of my childhood in Sichuan.
Ingredients:
- 1 lb string beans, washed and cut into 2-inch long pieces
- 4 tbsp chopped garlic
- 3 tbsp soy sauce
- 3 tbsp Chinese black vinegar
- 2 tbsp sesame oil
- 2 tsp Sichuan peppercorn oil
- 1 tbsp Chili sauce (or adjust to your taste level)
- 1/2 tbsp sugar
- 1 tsp chicken powder (optional)
- 4-5 dried chili peppers
- 4 tbsp cooking oil
- Salt to taste
Instructions:
1. Bring a large pot of water to a boil. Add a pinch of salt and 1 tbsp of cooking oil.
2. Add the string beans and cook for 5 minutes. Drain the beans and immediately transfer them to an ice water bath to stop the cooking and preserve the green color.
3. In a separate bowl, combine the chopped garlic, soy sauce, Chinese black vinegar, sugar, chili sauce, sesame oil, chicken powder (if using), and salt. Mix well.
4. Heat the remaining 3 tbsp of cooking oil in a small pan. Add the dried chili peppers and fry for about 15 seconds or until fragrant.
5. Carefully pour the hot oil and chili peppers over the string bean mixture. Toss everything together to coat the beans evenly.
6. Serve the Chinese String Bean Salad chilled or at room temperature.
As a child, I always looked forward to my grandma's homemade version of this classic Sichuan salad. The trick is in the quick blanching of the beans to preserve their vibrant green color and satisfying crunch, followed by the fragrant dressing that infuses every bite with layers of salty, tangy, and spicy flavors.
Now, my own kids can't get enough of this string bean salad. They love the addictive interplay of textures and the complex, mouth-tingling sensation that keeps them coming back for more. It's a simple yet utterly craveable dish that transports me right back to the flavors of my childhood in Sichuan.
Ingredients:
- 1 lb string beans, washed and cut into 2-inch long pieces
- 4 tbsp chopped garlic
- 3 tbsp soy sauce
- 3 tbsp Chinese black vinegar
- 2 tbsp sesame oil
- 2 tsp Sichuan peppercorn oil
- 1 tbsp Chili sauce (or adjust to your taste level)
- 1/2 tbsp sugar
- 1 tsp chicken powder (optional)
- 4-5 dried chili peppers
- 4 tbsp cooking oil
- Salt to taste
Instructions:
1. Bring a large pot of water to a boil. Add a pinch of salt and 1 tbsp of cooking oil.
2. Add the string beans and cook for 5 minutes. Drain the beans and immediately transfer them to an ice water bath to stop the cooking and preserve the green color.
3. In a separate bowl, combine the chopped garlic, soy sauce, Chinese black vinegar, sugar, chili sauce, sesame oil, chicken powder (if using), and salt. Mix well.
4. Heat the remaining 3 tbsp of cooking oil in a small pan. Add the dried chili peppers and fry for about 15 seconds or until fragrant.
5. Carefully pour the hot oil and chili peppers over the string bean mixture. Toss everything together to coat the beans evenly.
6. Serve the Chinese String Bean Salad chilled or at room temperature.