Sichuan Green Beans
beans, chinese, szechwan
1 lb green bean pref haricots verts
1 tablespoon peanut oil
1 teaspoon ginger, minced
1 scallion, white and green parts, ch; opped
1 garlic clove(s), chopped
----SEASONING SAUCE----
1 teaspoon soy sauce
1/2 teaspoon chili oil
1 teaspoon honey
1 tablespoon medium-dry sherry
1 teaspoon sesame oil
1. Cut the stem ends off the beans and discard. Steam the beans for 3-4 minutes. Submerge in ice water to stop the cooking; drain.
2. In a bowl, combine the soy sauce, chili oil, honey, sherry, and sesame oil; set aside.
3. Place a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes. Add the peanut oil. Immediately add the ginger, scallion, and garlic; stir-fry for 1 minute. Add the beans and stir-fry 1-2 minutes.
4. Stir the seasoning sauce. Add it all at once to the beans and stir them constantly until the sauce is absorbed, about 30 seconds. Serve hot or warm.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 228
Yield: 4 servings