Recipe: Szechwan Green Beans
Szechwan Green Beans
from Still Life with Menu by Molly Katzen
This dish has been a HUGE family favorite for about 30 years. The beans are delicious so many ways: at room temp as an hors d’oeuvre, hot as a side dish, or even add in tofu or meat and make this dish into the main event. Caution, these beans are very hard to stop eating.
The ingredients are very simple but follow the cooking method exactly; it is important to the success of the dish. Both the wok and the oil should be hot (the beans should cook quickly on high heat.)
4 tablespoons sesame oil
2lb. Fresh green beans
8 cloves minced garlic
1/2 teaspoon salt
Crushed red pepper, to taste (optional)
Place a wok or heavy skillet over medium-high heat. After a minute add the oil. Wait a minute or so, and add the green beans. Turn the heat to high and stir-fry for about 5 min until the beans are well seared. (If the beans are on the bigger side I have been known to add a quarter cup of water, cover, and steam for a few minutes.)
2. Add garlic and salt (and optional crushed red pepper. Stir-fry for several more minutes and then remove from heat.
3. Serve hot, warm, or at room temperature
Yield: 4 main-dish servings, 6 side-dish servings; 6 to 8 servings for hors d’oeuvre or snack
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