Sichuan Green Beans
One of my favorite potluck dishes from our working days was a dish of spicy-hot green beans, bought from the local Chinese restaurant. Sunset magazine had a recipe that was quite close, and I adapted it so it is very much like those wonderful green beans (or at least how I remembered them!). Now we can make them at home and enjoy them anytime. Add some chicken breast or sliced pork and serve over rice for a complete meal.
Rinse and drain the green beans.
While the beans are cooking:
When the beans are done, remove cover and continue cooking until all the water has evaporated.
Stir in the soy mixture and bring to a boil.
Serve hot or cold.
This dish can be made up to 2 hours in advance. After cooking, place in another dish to stop the cooking and let cool to room temperature. When cool, cover and let stand at room temperature until ready to serve. Serve at room temperature or reheat when ready to serve.
These are fairly hot, but you can reduce the chili flakes to 1/4 tsp if you prefer a milder version. Also, the original recipe called for 2 Tbs ginger which can be added if desired. You can also leave out the cornstarch, but without it, the sauce won’t stick to the beans as well.
Seasoned rice vinegar is a sweetened version of plain rice vinegar (so buy the plain and add sugar if you need it). If all you have is seasoned rice vinegar, simply reduce the sugar a bit, or enjoy slightly sweeter beans.
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