- 1 teaspoon Szechuan peppercorns
- 1 tablespoon peanut oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ginger powder
- 1/4 cup red wine vinegar
- 3 tablespoons soy sauce
- 1 green onion, chopped
- 2 teaspoons hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 pound long green beans
- 1 tablespoon sesame seeds
- Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
- Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
- Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
- Toss green beans and sauce together in a bowl; top with sesame seeds.