Szechuan Green Beans

Szechuan Green Beans

Be wary of this dish at restaurants. It may have Chinese sausage (Lap Cheong) in it.

1 lb Green Beans

6 Chiles de Arbol

1 bunch Green Onions, finely sliced

2 Tbsp Ginger Garlic Paste

2 Tbsp Soy Sauce

1 Tbsp Siracha Sauce

1 Tbsp Black Bean Chile Paste

1/4 tsp Liquid Smoke

1 Tbsp Rice Vinegar

2 tsp Sugar

1 tsp Sesame Seeds

2 tsp Sesame Oil

2 Tbsp Canola Oil

Wash and drain the beans. Cut to desired length for easier sautéing. They may be left long, but cutting them in half makes them easier to move around in the pan.

In a large skillet, heat Canola Oil on med-hi until you see wisps of smoke come off the oil. Put Beans and Chiles de Arbol in the pan and stir-fry about 5 minutes. Watch closely so as not to over cook the beans. The ideal time to stop is when there are a few toasty dark spots on the beans. Remove Beans and Chiles, reserving oil in the pan.

Add Ginger/Garlic Paste (careful of splattering) and cook for a minute or two, letting the water cook off but not burning the paste. Add all other ingredients except Sesame Seeds and Sesame Oil. Stir until sauce is evenly mixed. Reduce to medium and cook a couple of minutes to slightly thicken the sauce. Put the Beans and Chiles into the sauce and allow to warm up again. Remove from heat, stir in Sesame Oil. Sprinkle Sesame Seeds on individual portions.