8 Oz. of fresh green beans, about three handsfull (or Chinese long beans). Trimmed & cut into 2 to 3 inch lengths.
2 Oz. pork sausage.
1 Tbs. soy sauce.
2 Tbs. Chinese cooking wine.
1 Tsp. sugar.
3 Dry chili pepper (Dried arbol peppers will work, or Thai peppers).
1 Tbs. szechuan peppercorns. You may add more until you reach your level of tolerance.
2 Green onions, sliced.
1 Tbs minced garlic.
1 Tsp. minced ginger.
Directions:
Mix the Chinese cooking wine, soy sauce & sugar. Set aside.
Heat the wok. Add 2 Tbsp. oil and add the green beans. Cook until the surface of the bans is brown and withered. This may take 15 minutes. Set aside.
With 1 Tbsp. oil in the wok add the garlic, ginger and chili peppers. Cook until fragrant, then add the green onions.
When the onions are wilted, add the sausage. Cook it through until it is slightly browned.
Return the beans to the wok. Add the cooking wine mixture. Stir and add the Szechuan pepper. Mix well..
Check for salt. Let the result simmer until the liquid has been absorbed.
Serving: About 2 to 3 with these amounts.
Notes:
This recipe is based on one from www.omnivorescookbook.com.
The Szechuan peppers may be cooked briefly in the wok before they are ground. Be careful not to burn them.
The recipe is intended to be spicy. If it is too hot, reduce the amount of chili peppers. Try to maintain the Szechuan peppers because they add flavor as well as some heat.
I have cooked this several times. It may seem an effort for vegetables, but so far, it has been good enough to make it worthwhile.