Sunday, January 31, 2010

Szechuan Green Beans

OK, so... I didn't really follow this recipe very well. It calls for deep-frying the beans and I definitely didn't do that. I don't fry things. You know that. What I DID do was make the sauce, saute the green beans in a little oil until they were cooked, and then simmer them briefly in the sauce. And that worked just fine. I'm sure it would have been very different if I'd fried them but whatever. We had a tasty side dish and that's that. I would make this again, but I think we have other Asian-inspired green bean side dishes we've liked more.


Szechuan Green Beans
Guy's Big Bite on Food Network

2 cups canola oil, plus 1 tablespoon
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 ounce hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves

To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

Yield: 6-8 servings

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