Friday, June 19, 2009

Szechuan Green Beans

Lots of Asian cuisine coming out of the Pinch kitchen these days. This recipe comes from one of Mollie Katzen's books. I don't follow it anymore, I just know to be grateful to her for putting into my repertoire.

I make these as either appetizers (Mollie herself said that whenever she makes them people tuck into them right away) or served up as a side dish.

You can use any skillet, but I most prefer my cast iron, which can take the heat (more than a nonstick) and sears the beans nicely. I like them with a kick, but if you're serving them to minors or folks who prefer milder foods, just limit the chili flakes to a tiny pinch.

Szechuan Green Beans
Print recipe only here

Serves 4 as a side dish

12 ounces green beans, tops removed (leave the cute tails)
1/2 t canola oil
1/2 t sesame oil
4-6 cloves garlic, finely chopped (not pressed)
pinch chili flakes
kosher salt to taste

Preheat a cast iron skillet over a medium flame. Add oils and chili flakes and continue to heat for another minute or so. Add garlic and green beans to the skillet together and saute for about 5-8 minutes, or until cooked to your liking. I like them on the crunchy side. Serve and enjoy.

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