Crunchy Szechuan Green Beans
Inspired by many plates of a similar dish I had in Beijing, these spicy, sweet, crunchy green beans hardly resemble any other green beans I've tried. These are fantastic served simply over rice or as a side dish to other Asian-inspired dishes.
- 1 clove garlic, minced
- 1- inch knob of fresh ginger, minced (should equal about 2 teaspoons)
- 2 Tablespoon hoisin sauce
- 1 Tablespoon plus 1 teaspoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes (this will be spicy - reduce, if you prefer less spice)
- 1 Tablespoon sunflower oil
- 1 pound green beans, cut into 1-inch pieces and rubbed dry with a towel
Whisk together the first seven ingredients (through crushed red pepper) in a small bowl. Set aside.
Heat the sunflower oil in a wok or heavy-bottomed saute pan over medium-high heat. Just when the sunflower oil begins to shimmer, add the green beans and sauté, stirring constantly, until they begin to blacken in small spots, about 3 minutes. (Note: Be careful when adding the green beans to the pan, as they should sizzle and pop a bit if the oil is hot enough. This process should go very quickly, with the green beans retaining a bright green color, even though they will start to blacken a bit in spots.)
Add the sauce to the pan, stirring to coat the green beans. Cook just until the sauce reduces slightly, about 2 minutes.
Serve immediately, on their own, or over rice.
Serving: 3g | Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Fiber: 4g | Sugar: 4g