Crispy Szechuan Yardlong Beans with Fragrant Broken Jasmine Rice

1. Prepare the Rice

Start by rinsing the soaked broken jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of water, a pinch of kosher salt, and 1 teaspoon of peanut oil. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10 minutes until the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for an additional 10 minutes to steam. Fluff the rice with a fork before serving.

2. Make the Sauce

While the rice is cooking, prepare the sauce by combining 2 tablespoons of shoyu, 2 tablespoons of unseasoned rice vinegar, 1 teaspoon of toasted sesame oil, 1 teaspoon of coconut palm sugar, and the broken dried chile pepper in a small bowl. Stir well to dissolve the sugar and set aside.

3. Cook the Yardlong Beans

Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the yardlong beans and stir-fry for about 5 minutes until they become crisp-tender and slightly blistered. Remove the beans from the skillet and set them aside on a plate.

4. Prepare the Aromatics

In the same skillet, heat the remaining 1 tablespoon of peanut oil over medium heat. Add the minced garlic, 0.25 teaspoon of kosher salt, and the whole Szechuan peppercorns. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and golden, and the peppercorns release their aromatic oils.

5. Combine and Garnish

Add the pickled mustard greens to the skillet, followed by the prepared sauce. Stir to combine, then return the cooked yardlong beans to the skillet. Toss everything together and cook for another 2 minutes to allow the flavors to meld. Transfer the mixture to a serving plate and garnish with the finely grated roasted unsalted peanuts. Serve the crispy Szechuan yardlong beans alongside the fragrant broken jasmine rice.