Last Updated on March 9, 2019
This is for my friend, Adel Luzuriaga of Realty Benefit Systems, who introduced me to these wonderful beans at Harvest Inn in Glendale. Sadly, the restaurant is now closed, but the recipe lives on. I love beans made this way, and I’m glad that Adel and I were able to share them together.
I just finished reading 9 Dragons, a Harry Bosch novel. This time, Harry is in Hong Kong trying to rescue his kidnapped daughter. This book made me think about a few things.
- My son Spane, how I would react if something like that happened to my child.
- Eleanor Wish – I feel bad about what happened to her. You’ll have to read the book to find out what happened. No spoilers here!
- Chinese Food! Gosh, when I was reading this book all I could think about was good Chinese food, specifically, Szechuan Green Beans!
We missed Chinese New Year in 2014, but we’re making our own Chinese New Year with Szechuan Orange Pork Loin Roast, Fried Rice, Asian Coleslaw, and Szechuan Green Beans. I’m going to get out the wok my friend Joan Gearing gave me 20 years ago, and get cooking. I can’t wait!
Recipe: Spicy Szechuan Green Beans
Summary: These go great with an Asian inspired meal, and will get your kids to eat their veggies!
- 1 clove garlic, minced
- 1 piece candied ginger (about the size of a quarter), minced
- 1 tablespoon Peanut or sunflower oil
- 2 cups green beans, whole
- 4 dried chili peppers
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- Heat the oil in a wok.
- Add the chopped garlic, ginger and chili peppers and stir fry on high heat until the garlic has become translucent.
- Quickly add the green beans, and stir fry until crisp tender.
- Add the white pepper, sesame oil and sesame seeds. Toss well to coat.
- Serve hot.
You can remove the peppers before serving if you are afraid guests won’t know not to eat them – or leave them in for those who like really spicy foods.
If you can find real Szechuan pepper, use that instead of the white pepper.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie
Number of servings (yield): 4
Culinary tradition: Chinese
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.