Fuchsia's vegetarian version of the classic Sichuan dish.

1. Heat 2 tbsps oil in a wok over a low to medium flame. Add the beans and stir-fry over a medium flame for about 6 mins until they are cooked and tender, with slightly puckered skins. Remove and set aside.
2. Heat 2 tbsps oil in the wok over a high flame. Add the chillies and Sichuan pepper and stir-fry very briefly until they are fragrant. Quickly add the garlic, ginger and spring onions and stir-fry until they are fragrant. Throw in the beans and stir and toss together, adding salt to taste.
3. Serve.