Step 2

Heat the peanut oil in a wok over high heat until almost smoking. Add the dried chilies and Sichuan peppercorns and stir-fry for 15–20 seconds until fragrant.

Step 3

Add the long beans and stir-fry, tossing frequently, until the beans are blistered and cooked through, about 5–7 minutes.

Step 4

Season with salt, sugar, a splash of soy sauce and sesame oil. Toss to combine and serve immediately.