What can I say but I like my green beans, either the thin haricots verts or your regular bush beans. I always make room in my garden each year for this easy-to-grow veggie. I believe this is a Cooks Illustrated recipe that can be prepared ahead and served chilled.
This is also a big thank you to two bloggers, Loretta @safariofthemind and Ngan @ngansequitur who informed me they wanted to make a comment but I did not have a “comment box” on some recipes. How special is this for them to take the time to tell me and especially Ngan who has been going through some tough times in the past few months. These gestures really make me feel good… I know I have pointed out things to other bloggers about their site and I am sure there are lots of others who do the same. What a great way to start the New Year 🙂 Cheers to Ngan and Loretta!
After a lengthy discussion online with a wordpress representative I found out I was disabling the discussion box on many recipes. I am not sure how or why but hopefully it will not be a problem any more. I love their “Howdy, How Can I Help” which I have already used a number of times. This happened with a dozen posts since 11/21/14 but that is a lot! I was getting likes but no comments. I was a little suspicious but I might not have looked into it for awhile if Ngan and Loretta had not brought this to my attention. Thanks again to these thoughtful bloggers – check out their sites and you will see how special they are!
Sichuan Green Beans
- 1-1/2 lbs. fresh green beans either the filet or regular, trimmed and cooked (you could also use canned ones and save yourself the time of cooking)
- about 1 cup thinly sliced red onions
- toasted cashews for garnish (toast in a dry skillet on low until you can smell nutty aroma)
- toasted sesame seeds for garnish (toast in a dry skillet on low)
- canned crisp chow mein noodles for garnish
Sauce:
- 2 tbsp. soy sauce
- 1 tbsp. fresh ginger minced or 1 tsp. ground (there is a definite difference in taste between the fresh and powder – I do recommend using fresh)
- 1 tbsp. fresh garlic, minced
- 2 tsp. dark sesame oil
- 2 tsp. rice wine vinegar
- 2 tsp. dry sherry (good bottle of sherry not sherry cooking wine at the grocery)
- 1-2 fresh hot red peppers, seeded and minced (optional) or add a few crushed pepper flakes (to taste)
- pinch of ground white pepper
Place the cooked beans in a bowl with the onions and sauce; toss until coated. Cover and refrigerate until chilled.
To assemble spoon the bean mixture into a serving bowl and garnish with the cashews, sesame seeds and chow mein noodles.
Recipe by cookingwithauntjuju.com
Greetings Judi from sunny Florida! Love, Love, Love green beans anyway I can make them!!! Hope you have a great week! Cheryl
Thanks Cheryl – Oh my it is freezing here in Michigan and snowing! You are my first comment so I know my wordpress problem above is solved (hopefully). Enjoy your week and all of that sunshine – send some my way 🙂
A big bottle of Sunshine on its way to you!!! Be safe and stay warm Judi! Cheryl
Love the beans with these spicy flavors Judi!!
They really were good Naina – I never tire of eating this veggie 🙂
These beans look so flavorful and delicious!
Beans are such a versatile veggie – you can make so many recipes with them. I first made this draft in June so they were not from my garden – mine come in July 🙂
I have found that if you blog under the new wordpress screens you have to turn it on for every post. WordPress has to know about this. I do this and then go back to classic to schedule them. These green beans look delicious! I miss my garden 🙁 I’ve been planning the next one ever since tearing out the old one.
I have had a few “surprise” issues with wordpress and this is the latest. Never had a problem with comments before so he disabled my discussion box on my Edit screen. Said it was my fault for scrolling down the posts and accidentally untick the Allow comments box! Hard to believe I have been doing that only recently and never did it for the other 700+ recipes. Oh well… I am anxious for my little garden too – the catalogs have been coming in…
I remember emailing you that one of your posts on FF did not have a comment box!
It isn’t your fault. I still have the same issue. There isn’t anywhere to unclick it in the classic method so you have to go to the new method to click it. It’s always unclicked for some reason. I just got my first catalog today! It’s like the toys catalog for me. 🙂
Hmmm – I asked the guy about that too and that’s when he offered to disable it. Not exactly upfront about it!
Wow never tried szechuan in green beans- sounds super yummmy aunt Juju… 🙂
Thanks Chitra – beans can handle so many different flavors and I love to cook with them 🙂
Thanks so much for the kind words, Judi! I am glad I could be of help. I hope if anyone sees anything funny in my posts, they’ll let me know, too. The Szechuan green beans look great. I almost never eat green beans, and the rare moments when I do, it’s usually at a Chinese restaurant. 🙂
Ngan – I did appreciate it, first you then Loretta – so I knew something was wrong and I needed to fix it. Have a good week and thanks again 🙂
I wish I would have posted a “meatball” recipe instead 🙂
I adore Szechuan green beans, Judi and am so glad that you have provided me with a recipe! I have tried several recipes over the years and have never quite “nailed” it. Sure looking forward to trying yours – it looks awesome! Cheers! 😀
Thanks Julianna – it is obviously a recipe you can “tweak” – that’s what I like about beans 🙂 Cheers to you too 🙂
Aww, that’s awfully kind of you to give Ngan and myself a shout out Judi! Bloggers helping bloggers eh? Quite wonderful, so glad I was able to help. 🙂 I’ve been up to my eyeballs lately taking the online course on Blogging 101, I’m learning a lot and meeting all kinds of folks from newbies to more professional bloggers. There are assignments and a forum where everyone discusses their blogs and how to improve. I’ll pass on tips when I can :). Thanks again, see you soon.
I was happy to do it Loretta – to let people know there are thoughtful bloggers like yourself and Ngan and that we should all try to help each other out when we can. I should probably take the course too as there is a lot I do not know. Thanks a bunch and have a great week 🙂
What a very nice way to cook beans aunt juju! This dish would be beautifully flavored.
Thanks Sadia – I have so many different ways to cook them and this is one of them 🙂
Would you believe I’ve never eaten cold green beans? This recipe makes me think it’s time to broaden my horizons a bit! They look delicious. 🙂
No, I do not believe it Nancy! I have a 3 bean salad, a salad with tomatoes and green beans and a red potato/green been salad to name a few. I love my beans, they are easy to grow, easy to eat and easy to cook with 🙂