From yikes_edoc@hotmail.com Mon May 23 15:59:09 2005 Date: Thu, 19 May 2005 03:59:52 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Hot Szechuan Style Green Beans (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Caputo's Hot Szechuan Style Green Beans Crunchy Szechuan Green Beans Caputo's Hot Szechuan Style Green Beans 1 lb. green beans, rinsed, drained and stem end trimmed off 2 Tbsp soy sauce 1 Tbsp rice wine vinegar 2 tsp sugar 1/4 to 1/2 tsp hot chili flakes 1/4 tsp freshly ground pepper 1 Tbsp olive oil 2 cloves garlic, minced 2 Tbsp fresh ginger, minced 1/4 cup shallots, sliced Cut beans into 2 to 3 inch lengths. In a small bowl, mix the soy sauce, rice vinegar, sugar chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to the bite. This will take 4 to 5 minutes. Uncover and cook until all the liguid is gone. Add the oil, garlic, ginger, and shallots to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stur until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 more minutes. Pour into a serving dish and serve hot or cool. Source; Crunchy Szechuan Green Beans Servings: 6 Categories: Asian / Low-Carb / Side Dish / Vegetarian 1 tablespoon canola oil 1 pound green beans, trimmed 1/3 cup onion, coarsely chopped 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon sesame oil, dark (Asian) 1 tablespoon water, or as needed 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 teaspoon sugar 1/4 teaspoon red pepper flakes, see recipe toasted sesame seeds, for garnish Heat the canola oil in a large nonstick skillet over medium-high heat. Add the beans and onion; cook, stirring occasionally, until the beans are crisp-tender and blackened in spots, about 5 to 10 minutes, depending on their thickness. Meanwhile, whisk the remaining ingredients, except the sesame seeds, in a small bowl. (You can use 2 teaspoons Chinese chili paste with garlic, or to taste instead of 1/4 tsp red pepper flakes). Stir in more water as needed until the sauce has a cake-batter consistency. Set aside. Remove the beans from the heat. Add the sauce and stir until the beans are evenly coated. Taste and adjust the seasoning. Transfer the beans to a platter and garnish. Serve warm or at room temperature. These zesty beans make a great side dish or a crowd-pleasing appetizer. Adjust the amount of red pepper flakes or Chinese chili paste with garlic to suit your desire for heat. Advance preparation: The beans can be prepared up to 1 day in advance; cover and refrigerate. Bring to room temperature for serving. Source: -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/