We tried this recipe: https://omnivorescookbook.com/szechuan-dry-fried-green-beans/ We made minimal modifications: first, we used Chinese long beans (trimmed and cut into string bean length). Second, we reduced the pickled radish to 1 Tbsp, which we rinsed and drained. Third, we used a large nonstick wok. Finally, we reduced the Sichuan peppercorns to ½ tsp, and then at the end of cooking, we crushed and sprinkled ¼ tsp over the finished dish. (Jan. 2019)
Cooking Adventures 