Szechuan dry fried green beans

15 MINUTES | SERVES 2 EASY | We love the zing of szechaun peppercorns – this is one of the most popular takeaways among our team, but only takes minutes to recreate.

green beans 300g, trimmed oil for frying szechuan peppercorns 1 tsp, crushed small whole dried red chillies 3-4 garlic 2 cloves, crushed ginger 3cm chunk, grated soy sauce 1 tbsp shaoxing rice wine 1 tbsp sesame oil Ω tsp • Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well and pat completely dry on kitchen paper. • Heat a wok or non-stick pan to high. Add the beans with a good pinch of salt without oil and dry fry, turning until they start to blister and wrinkle. • Scoop out of the pan then add 2 tbsp oil with the szechuan peppercorns and chillies. Cook for a couple of minutes then add the garlic and ginger and cook for 2 minutes. Add back the beans with the soy, shaoxing wine and sesame oil. Toss and serve. PER SERVING 174 KCALS | FAT 12.3G | SATURATES 0.9G CARBS 8.5G | SUGARS 6.2G | FIBRE 6.7G PROTEIN 4.1G | SALT 1G