I love Szechwan-type green beans and tried this recipe tonight (with jasmine rice and the famed fish in ginger sauce) – I really liked ‘em! Would be even better made with Chinese long beans. I used a little over a pound of beans so should have cut back the oil – but I kept the red pepper and sesame amounts the same. Mmmmm, good and spicy!
Sesame Green Beans
(From Rachel Ray/"30 Minute Meals")
1-1/2 pounds green beans, washed and trimmed
1 tablespoon wok or vegetable oil - 1 turn of the pan in a slow stream
1 teaspoon dark sesame oil - several drops or a drizzle
1/2 teaspoon crushed red pepper flakes
2 tablespoons toasted sesame seeds - a handful
Coarse salt
Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.
