Sichuan Dry Fried Green Beans

Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside.

Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later.

Add the tofu, Sichuan pickled mustard greens, and 1/4 teaspoon salt. When the surface of the tofu turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Serve hot on top of rice as a main, or as a side.