Get ready to transform your ordinary vegetable side dish into an extraordinary culinary adventure! This Stir Fried Szechuan String Beans with Shiitake Mushrooms is not just a recipe—it's a flavor explosion that will transport your palate straight to the vibrant streets of Szechuan province. With its perfect balance of crisp green beans, umami-rich mushrooms, and the legendary numbing spice of Szechuan peppercorns, this dish promises to be the star of your dinner table that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- 1 pound string beans, trimmed
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon Szechuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
Instructions
- Prepare all ingredients by washing the string beans thoroughly and trimming the ends. Pat dry with paper towels to ensure crisp stir-frying.
- Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind the toasted peppercorns in a spice grinder or mortar and pestle to release their full flavor.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers and is almost smoking.
- Add minced garlic and ginger to the hot oil, stirring quickly for 30 seconds to prevent burning and release their aromatic oils.
- Add sliced shiitake mushrooms and stir-fry for 2-3 minutes until they start to brown and release their moisture.
- Add trimmed string beans to the wok, tossing continuously to ensure even cooking and prevent burning. Stir-fry for 4-5 minutes until beans are bright green and slightly blistered.
- Pour soy sauce over the beans and mushrooms, sprinkle ground Szechuan peppercorns, and toss to coat evenly.
- Cook for an additional 1-2 minutes until beans are tender-crisp but still maintain a slight crunch.
- Remove from heat and transfer to a serving platter. Serve immediately while hot and aromatic.
Tips
- Dry Ingredients Matter: Always pat your string beans completely dry before stir-frying to achieve that perfect crisp texture and prevent steaming.
- High Heat is Key: Ensure your wok or skillet is blazing hot before adding ingredients to get that authentic wok-hei (breath of the wok) flavor.
- Prep Like a Pro: Have all ingredients chopped and ready before you start cooking, as stir-frying happens quickly.
- Don't Overcrowd: Cook in batches if necessary to maintain high heat and prevent vegetables from becoming soggy.
- Fresh Szechuan Peppercorns: Toasting and grinding your own peppercorns makes a massive difference in flavor compared to pre-ground spices.
- Serve Immediately: This dish is best enjoyed piping hot, right after cooking to maintain the beans' crisp texture and vibrant flavors.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
