Sichuan Long Bean Pickles

Recipe adapted from Mission Chinese, SF's New Pop-Up Restaurant

Ingredients
1 1/2 lb long bean, cut into 1-inch pieces
2 tablespoons kosher salt
1/4 cup Shaoxing wine, fino sherry or white wine
2 tablespoons sesame oil
1/2 teaspoon cayenne
11/2 teaspoons toasted and ground Sichuan peppercorns
1 to 3 teaspoons roasted chili paste, or Vietnamese chili-garlic paste to taste
1 fresh jalapeño, sliced
1 tablespoon finely julienned fresh ginger
1 scallion, chopped, for garnish.

Directions

1. Toss the long bean with 2 tablespoons of the salt. Add the wine and mix thoroughly. Put in an airtight container and leave at room temperature for 3 days.

2. To make the pickles: heat the sesame oil until it begins to smoke, then pour it over the cayenne; set aside. Drain and discard about half the long bean liquid. Add the Sichuan peppercorns, chili paste, jalapeño and ginger and mix thoroughly. Garnish with the cayenne oil and scallions, and serve. Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.