Chinese Long Bean Salad (凉拌豇豆)

Boil a pot of water in a medium sauce pan. While waiting for the water to bubble, prepare the other ingredients.

Cut the yard long beans into ~1.5 inch (~3.8cm) long pieces. Peel and mince the garlic. Remove the seeds from the fresh chili peppers and chop them into small pieces (if looking for more kick, no need to remove the seeds). Put the minced garlic and chopped fresh chili peppers in a small bowl.

When the water boils, add the chopped yard long beans and a few drops of vegetable oil. Keep the heat at medium-high and the lid uncovered for 3 minutes. When the timer is up, do a quick taste test to make sure the long beans are cooked through (be careful not to burn your tongue). If the yard long beans still seem a bit raw, cook another minute. Promptly transfer the yard long beans into a colander and run under cold water for a few seconds to stop the cooking. Drain and transfer the yard long beans to a mixing bowl.

Heat the 1 tablespoon of vegetable oil in a skillet (ideally a cast iron skillet) and add the 1/2 teaspoon of Sichuan peppercorns. When the peppercorns turn to a dark reddish or brown color, take the peppercorns out and pour the hot oil onto the minced garlic and chopped chili peppers (there should be a distinctive sizzling sound from pouring the oil). Mix the oil with the garlic and chili peppers. Then add the rest of the seasoning, 1/4 teaspoon of kosher salt, 1/2 teaspoon of sugar, and 2 teaspoons of light soy sauce, stirring thoroughly with a pair of chopsticks or a fork.

Pour the salad dressing from step 4 onto the long beans. Mix evenly. Enjoy!