Szechuan String Beans
Evangeline Gray
Szechuan String Beans -- Crunchy like Charlie Chang’s used to make
ingredients
Ingredients- 1 Tablespoon Canola Oil
- 1 pound fresh green beans, trimmed
- 1/3 coarsely chopped onion
- 1 Tablespoon Hoisin sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon dark (Asian) sesamie oil
- 1 Tablespoon water or as needed
- 3 cloves garlic, minced
- 1 Teaspoon minced fresh ginger
- 1 Teaspoon sugar
- 2 Teaspoons Chinese chilli paste with garlic or to taste. Red Pepper flakes can also be added for extra taste.
- 1-2 Teaspoons rice wine vinegar (as needed)
- 1/4 Teaspoon salt (as needed)
- Wok strongly preferred, otherwise a large, deep, non-stick skillet will work
- Wooden spatula or spoon
- small bowl & fork to mix sauce
- Chopsticks (optional
directions
- 1
Heat canola oil in a large non-stick skillet over medium-high heat. Add the beans and the onion. If the beans are large/fat, add the beans several minutes before the onion (this prevents a ’burnt onion’ taste).
- 2
Cook, stirring occasionally, until the beans are crisp/tender and slightly blackened in spots -- about 5-10 minutes depending on thickness.
- 3
Dissolve the chilli paste in the vinegar until liquid. Then whisk with all remaining ingredients. Stir in more water as needed until the sauce has a cake-batter consistency. Set aside.
- 4
Remove the beans from the heat. Add the sauce and stir until the beans are evenly coated. Taste and adjust the seasoning as needed.
- 5
Serve warm or at room temperature
notes
Can be made ahead by up to one day. Serve with or without rice.
Source: Evangeline Gray
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