Crunchy Szechuan Green Beans
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Serves/Makes: 6
Ready in: < 30 minutes
- 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
- 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.
Recipe Source: cdkitchen.com
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