Szechuan Green Beans and Ground Pork with Sticky Rice
Szechuan peppercorns are a funky little flower bud that bring an intense flavor to many classic southern Chinese dishes. Strong, but not overly hot (maybe not even as hot as an average black peppercorn), the Szechuan version brings a strangely appealing numbing effect and enhances the key flavors that are already in the dish. This dish is a simple way to highlight the uniqueness of Szechuan cuisine without palate-blowing heat. Fresh and simple, you’ll never order this takeout dish again!
Cooking terms for this recipe
What you need
Medium saute pan or wok
Small pot with lid