Crunchy Szechuan Green Beans
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
This dish is really fantastic. jeff gives it 5/5