crunchy szechuan green beans
 
servings: 6 
categories: asian / low-carb / side dish / vegetarian 
 
1 Tbsp  canola oil
1 lb.  green beans, trimmed
1/3 cup  onion, coarsely chopped
1/4 cup  hoisin sauce
2 Tbsp  soy sauce
1 Tbsp  sesame oil, dark (asian)
1 Tbsp  water, or as needed
3 clove  garlic, minced
1 tsp  fresh ginger, minced
1 tsp  sugar
1/4 tsp  red pepper flakes, see recipe
  toasted sesame seeds, for garnish
 
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. 
 
source: 
<http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=choo/crunchy_szechuan_green_beans> 
 
 
 
-- 
 
(ID: 74162) Mirror: rec.food.recipes: Wed, May 18, 2005


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