Adapted from Melissa Clark via The New York Times
2 tablespoons neutral oil (rice bran, peanut or sunflower)
8 ounces sliced shiitake mushrooms
1 teaspoon sea salt, divided
12 ounces trimmed green beans
1 red bell pepper, diced
1 tablespoon minced fresh ginger
1 tablespoon (about 5 cloves) minced garlic
1 teaspoon coriander seeds, roughly cracked in a spice grinder or mortar and pestle
1 teaspoon Sichuan Peppercorns, roughly cracked in a spice grinder or mortar and pestle
3 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sugar
Rice, for serving
Heat a large skillet or wok over high heat for two minutes. Add the oil then wait another minute.
Add the shiitake mushrooms and half of the salt then sauté until deeply caramelize, about 5 minutes. Stirring occasionally.
Add the green beans, red pepper, and the remaining salt and sauté until the green beans have blistered and brightened in color, about two minutes.
Stir in the ginger, garlic, coriander and sichuan peppercorns and sauté until fragrant, 1 minute more.
Finally add the vinegar, soy sauce and sugar then cook a few minutes until the liquid has nearly evaporated.
Serve while warm with rice and more soy sauce and rice wine vinegar.
Finish with chopped cilantro or toasted sesame seeds if desired.
Recipe by Not Without Salt at http://notwithoutsalt.com/green-bean-shiitake-stir-fry/