Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 Crunchy Szechuan Green Beans Ingredients: 1 tablespoon canola oil 1 pound green beans, trimmed 1/3 cup onion, coarsely chopped 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon sesame oil, dark (Asian) 1 tablespoon water, or as needed 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 teaspoon sugar 1/4 teaspoon red pepper flakes, see recipe toasted sesame seeds, for garnish Directions: Heat the canola oil in a large nonstick skillet over medium-high heat. Add the beans and onion; cook, stirring occasionally, until the beans are crisp-tender and blackened in spots, about 5 to 10 minutes, depending on their thickness. Meanwhile, whisk the remaining ingredients, except the sesame seeds, in a small bowl. (You can use 2 teaspoons Chinese chili paste with garlic, or to taste instead of 1/4 tsp red pepper flakes). Stir in more water as needed until the sauce has a cake-batter consistency. Set aside. Remove the beans from the heat. Add the sauce and stir until the beans are evenly coated. Taste and adjust the seasoning. Transfer the beans to a platter and garnish. Serve warm or at room temperature. These zesty beans make a great side dish or a crowd-pleasing appetizer. Adjust the amount of red pepper flakes or Chinese chili paste with garlic to suit your desire for heat. Advance preparation: The beans can be prepared up to 1 day in advance; cover and refrigerate. Bring to room temperature for serving. Quote Link to comment Share on other sites More sharing options...
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