Fall is here and it's time to start warming up those palates. To help us do just that, P. Allen Smith is sharing with us this sultry twist on a fresh garden favorite.
Spicy Sichuan Green Beans
- 1 pound fresh beans, trimmed and cut into halves or thirds
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 2 tsp. stevia
- 1/4 tsp. red pepper flakes
- 1/4 tsp. black pepper
- 1 tbsp. safflower oil
- 2 tbsp. minced garlic
- 2 tbsp. peeled, minced ginger root
Wash green beans, trim the ends and cut beans into halves or thirds if they are large.
Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes and black pepper.
Mince garlic enough to make 2 tbsp. minced garlic.
Peel ginger root and mince enough to make 2 tbsp. minced ginger.
Use a medium-sized pan with a tight-fitting lid and heat over high heat. When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will probably need 5 minutes to get done.)
Remove the lid and continue to cook until the water is all evaporated.
Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don't burn.
Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender to crisp.
Serve hot or at room temperature.