Szechuan Green Beans
Green beans that are crispy and spicy? In the words of Uncle Jesse...Have Mercy.
- 2 tablespoons plus 1 teaspoon peanut oil
- 1 pound green beans trimmed and rinsed
- 2 cloves garlic minced
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 tablespoon sambal oelek chili paste
- 1/2 teaspoon kosher salt
- 2 tablespoons mirin wine
- 1 tablespoon rice vinegar
- sesame seeds optional
Heat 2 tablespoons of peanut oil in a wok or other large skillet over medium high heat. Cook green beans 2 - 3 minutes or until the beans start to crisp slightly. Transfer to a plate.
In the same pan that you cooked the beans in stir in remaining ingredients including remaining peanut oil. Cook for 30 seconds. Be careful not to burn the garlic. Return beans to the pan and continue cooking 3 - 4 minutes or until the beans have softened slightly but are still crisp.
Transfer to a serving platter. Sprinkle with sesame seeds if desired and serve hot.
Keywords: chinese food, Food, garlic, grean beans, Recipe, sezchuan green beans, spicy