Every single person, vegetarians and carnivores who have stumbled onto this dish, and courageously taken a bite of these spicy, salty, fried green beans are instantly addicted, including me. This is my favorite Chinese green bean dish, while other regions I sometimes find too saucy, masking the wonderful flavours of fried green beans. Great to go along with a fresh Chinese salad and a meat dish. <br /> <br />*if you don't like the delicious bites of sichuan numbing peppers with your beans, gently frying them in the oil to release their flavours, and then set them aside before continuing the dish. <br /> <br />** Sodium level in store-bought preserved mustard varies, so taste the dish before adding in salt. I love using kosher salt here, the coarse texture contributes to the burst of dry-salty flavour.

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