Dry-Fried Green Beans

Trim and string 500 g green beans, wash, cut into 5 cm lengths and dry thoroughly. Thinly slice 4 garlic cloves and snip 6 dried chilies into 1 cm pieces. Measure ½ tsp peppercorns, 1 tbsp light soy sauce, ½ tsp sugar, ¼ tsp salt and 2 tbsp oil.

Heat a large wok over medium heat with 1½ tbsp oil. Spread out the beans and pan-fry for about 12–18 minutes, turning regularly, until wrinkled, golden in places and tender throughout. Cut open a thick piece to check for a fully cooked center. Lower the heat if browning outpaces cooking. Transfer to a plate. If crowded, cook in batches, dividing this step's oil; allow extra time.

Reduce to low heat and add the remaining ½ tbsp oil. Add all the garlic, dried chilies and peppercorns. Stir for about 30–60 seconds, until fragrant, with pale-golden garlic edges and glossy red chilies. Do not blacken them; lift the wok off the heat briefly if too hot.

Return all the beans and raise the heat to medium-high. Add 1 tbsp light soy sauce, ½ tsp sugar and ¼ tsp salt. Toss for about 1–2 minutes until evenly seasoned with no watery pool. Turn off the heat and plate immediately.