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!
Szechuan 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
- 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