The spicy sweetness of Schezwan Green Beans gets me every time. I had convinced myself they were healthy, just beans, right? I was wrong, I started researching and realized the beans are often deep fried before being stir-fried with sauce. No wonder I like them.
Scaling back the oil required in a traditional recipe this version is lighter yet full of flavor. Spicy, slightly sweet, tender yet a little crunch of the fresh bean at the same time. Incredibly delicious. Fingers crossed the Farmer's market has more beans this afternoon...
Spicy Green Beans
1 pound fresh green beans, stem ends snapped off
1 tablespoon peanut or canola oil
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon sesame oil
1/8 teaspoon cayenne pepper
1 teaspoon rice vinegar
2 teaspoons Tamari or soy sauce
1 1/2 teaspoon Hoisin sauce
1/4 teaspoon dry mustard
1 teaspoon raw sugar
2 tablespoons water
Snap the ends off your green beans and wash. Do this early so your beans are dry and won't spatter when added to the hot oil.
Heat peanut or canola oil in a large non-stick skillet over high heat. Add the dry green beans and saute about 5 minutes. After 3 minutes turn heat down to medium. Stir beans occasionally.
Mix all remaining ingredients in a small bowl and set aside. When beans have bits of brown and look slightly puckered, turn heat to low. Remove beans from pan and set aside. Slide you pan half way off the heat, wait a moment for pan to cool slightly. Carefully add the liquid mixture to the side of the pan off the direct heat. This may spatter a bit so be careful not to burn. Stir the liquid and let reduce, still off the heat. Add the beans back to the pan and toss to coat with the liquid. Turn heat off and use residual heat from pan to finish cooking beans - about 3 minutes.
Enjoy!
Notes: If you are gluten free, Tamari is gluten free soy sauce and gluten free Hoisin is available in stores.
1 pound fresh green beans, stem ends snapped off
1 tablespoon peanut or canola oil
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon sesame oil
1/8 teaspoon cayenne pepper
1 teaspoon rice vinegar
2 teaspoons Tamari or soy sauce
1 1/2 teaspoon Hoisin sauce
1/4 teaspoon dry mustard
1 teaspoon raw sugar
2 tablespoons water
Snap the ends off your green beans and wash. Do this early so your beans are dry and won't spatter when added to the hot oil.
Heat peanut or canola oil in a large non-stick skillet over high heat. Add the dry green beans and saute about 5 minutes. After 3 minutes turn heat down to medium. Stir beans occasionally.
Mix all remaining ingredients in a small bowl and set aside. When beans have bits of brown and look slightly puckered, turn heat to low. Remove beans from pan and set aside. Slide you pan half way off the heat, wait a moment for pan to cool slightly. Carefully add the liquid mixture to the side of the pan off the direct heat. This may spatter a bit so be careful not to burn. Stir the liquid and let reduce, still off the heat. Add the beans back to the pan and toss to coat with the liquid. Turn heat off and use residual heat from pan to finish cooking beans - about 3 minutes.
Enjoy!
Notes: If you are gluten free, Tamari is gluten free soy sauce and gluten free Hoisin is available in stores.
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