Szechuan Green Beans

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
  • about 1 cup thinly sliced red onions
  • toasted cashews for garnish
  • toasted sesame seeds for garnish
  • 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
  • 1-2 fresh hot red peppers, seeded and minced
  • pinch of ground white pepper

Place the cooked beans in a bowl with the onions and sauce and 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 cooking with aunt juju https://cookingwithauntjuju.com/2015/01/05/szechuan-green-beans/ 

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25 thoughts on “Szechuan Green Beans

  1. 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.

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    • 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…

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  2. 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. 🙂

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  3. 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! 😀

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  4. 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.

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    • 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 🙂

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  5. 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. 🙂

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    • 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 🙂

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