A sizzling favorite from the heart of Szechuan cuisine, this dish bursts with bold, addictive flavor. Fresh green beans are dry-fried over high heat until blistered and slightly wrinkled, locking in their natural sweetness and crunch. They’re then tossed with a fragrant medley of minced garlic, ginger, and chili, infused with the smoky heat of dried red peppers and the signature numbing tingle of Szechuan peppercorns.