1. Cook broad beans in simmering salted water for 4 minutes. 2. Drain, reserving a ladleful of cooking water. 3. Refresh the beans under cold running water and drain again. 4. Gently shell beans. 5. Heat oil in a wok over high heat, add beans and toss for 1 minute. 6. Add szechuan pepper, sugar, soy sauce, rice wine, vinegar and bean paste, tossing well. 7. Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat. 8. The beans should be tender and lightly coated with the sauce. 9. Serve scattered with sesame seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
