Peppercorn long beans 椒麻豇豆

  This is so easy to make and it takes 10mins maximum! And this cooking way almost works on any kind of vegetable! I usually use " seafood soy sauce" instead of regular soy sauce. This "seafood soy sauce" in can find in any chinese grocery stores) . For vegetarians, don't be confused by the name since there is NO SEAFOOD being used in this soy sauce and the reason named "seafood soy sauce"simply because it goes very well with seafood. Of course, regular soy sauce can be used instead of seafood soy sauce or you can make your own seafood soy sauce by boiling the mix of "cooking wine, sugar, ginger and low sodium soy sauce".
 
  这道菜绝对是快速与美味的结合！10分钟内便可以搞定的健康素食。一般情况下我会用“蒸鱼鼓油”来代替酱油。当然素食朋友们不用担心，“蒸鱼鼓油”里其实没有肉质品成分，之所以起这个名字我想大概是跟鱼类搭配特别美味吧。蒸鱼鼓油在各大华人超市均有售，如果实在没有那就试试我的自创鼓油吧－－将料酒，糖，姜丝和减盐酱油混合后煮开。（亲的，转载请注明出处，我也不容易啊。谢谢）

Ingredients: 

Chinese long beans cut into 3 inch long , 1 tsp salt, 2 tbsp soy sauce or seafood soy sauce, 2 tsp oil, 2 tbsp cooking wine, 8 Szechuan peppercorns(Penzeys Spices, downtown menlo park or any Chinese grocery store), 3 dried chili pepper broken into half, 3 cloves garlic minced, 1.5 tsp fresh grated ginger, BBQ tofu sliced (optional)

Instructions:

1: Boil 2 cups of water with salt and cooking wine. Add beans and cook for 2mins when the water is boiling, save a small cup of this boiling water.

2: Drain and cold down the beans with cold water. Drain again and place in a plate.

3: Add 2 tbsp of soy sauce and 2 tbsp of the water boiled beans in 1 to the bean plate, mix it well. Lay garlic, ginger on the top of the beans.

4: Heat 1.5 tbsp oil on medium-high in a small skillet. Add Szechuan peppercorn and dried chili pepper until the chili peppers are getting a bit brown. Turn of the stove and pore the whole thing gently onto the garlic and ginger on the top of beans.

Tips: It taste better using seafood soy sauce instead of regular soy sauce. Szechuan peppercorn, chili pepper absorbs most of the oil and those are the things you don't eat so there is not that much oil get into your mouth. Szechuan peppercorn is must.

食材：

豇豆洗净后切成5厘米段，盐1茶匙，食用油2茶匙，2汤匙料酒，8－10颗四川花椒，3个干辣椒对半拌开并保留辣椒籽，3小瓣蒜切碎，1.5茶匙姜末，五香豆腐切条（可选）

步骤：

1：水中加入料酒和盐，煮开后倒入豇豆。到水再次沸腾时关火，并保留1小杯煮豇豆的水。

2：将豇豆倒入筛子中滤去水分，立刻用凉水冷却，再次滤水后装盘。

3：将2汤匙蒸鱼鼓油，2汤匙保留的煮豇豆水混合后均匀倒入豇豆盘中，姜蒜末混合均匀撒在表面。

4：锅中热油，加入花椒干辣椒爆香。乘油热时赶紧连油带花椒辣椒一起浇入盘中。拌匀就可开动了。

注意：花椒一定是必须的哈！花椒和干辣椒非常吸油，最后摄入的油分已经很少很少啦。