Vegetables Recipe ∗ Szechuan Green Beans

My take on the long green beans you find in some of the Asian fusion restaurants. If you don't have the Szechuan peppercorns this dish will still taste great, though you may want to add some chili flakes or other spice to give it some pep instead of the peppercorns.

Ingredients

• 1 teaspoon Szechuan peppercorns
• 1 tablespoon peanut oil
• 1 teaspoon minced garlic
• ⅓ teaspoon ginger powder
• ¼ cup red wine vinegar
• 3 tablespoons soy sauce
• 1 green onion, chopped
• 2 teaspoons hoisin sauce
• ½ teaspoon sesame oil
• ½ pound long green beans
• 1 tablespoon sesame seeds

Cooking Directions

1. Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
2. Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
3. Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
5. Toss green beans and sauce together in a bowl; top with sesame seeds.

Nutrition Facts

• calories85.6
• carbohydrateContent8.5 g
• cholesterolContent0.1 mg
• fatContent5.3 g
• fiberContent2.6 g
• proteinContent2.4 g
• saturatedFatContent0.8 g
• sodiumContent724 mg
• sugarContent1.8 g