Material: Chinese long beans (cut them into 4cm long)
Ingredients: Plant oil, Chopped dried Chilli, Dried Szechwan peppercorn, Salt, MSG, Chicken flavored powder, Minced spring onion, Ya-cai1.
1. Turn on the fire, dry the wok, pour plant oil2in the wok.
1. When the oil comes out some smog, you can use one piece of the long beans to test the oil temperature. When the piece of long bean floats on top and bubbles a lot, you can put all the long beans in till all the beans bubble a lot and the skin become a little bit dry for about 5 minutes, then take them out without oil into a plate or bowl.
2. Take most of the oil out and just leave 1/2 wok spoon of oil in the wok, put chopped dried chilli and dried Szechwan peppercorn in and stir-fry about 2 minutes, then put the fried long beans in when you can smell the fragrance of the dried chilli and peppercorn.
3. Stir-fry for about 5minutes, then put 1/4 teaspoon of salt, 1/2 teaspoon of MSG , 1/2 teaspoon of chicken flavored powder, 1/2 tablespoon of Ya-cai, 1/2 tablespoon of spring onion and 1/2 tablespoon of water in. Mix them totally, then it is ready to serve up.
Tips:
1. Ya-cai（芽菜）is one of the most famous preserved vegetables in Szechwan cuisine. The famous brand is Yibin Sui Mi Ya-cai (宜宾碎米芽菜).
2. The plant oil should cover all the long beans.
3. This recipe works on Green beans as well.
Bon Appetit! (∩_∩)