Crunchy Szechuan Green Beans

Ingredients

• 1 clove Garlic, Minced
• 2 teaspoons Fresh Ginger, Minced
• 2 Tablespoons Hoisin Sauce
• 4 teaspoons Rice Vinegar
• 2 teaspoons Toasted Sesame Oil
• 2 teaspoons Soy Sauce
• 1 teaspoon Red Pepper Flakes (this Will Be Spicy – Reduce, If You Prefer Less Spice)
• 1 Tablespoon Sunflower Oil
• 1 pound Green Beans, Cut Into 1-inch Pieces And Rubbed Dry With A Towel

Preparation Instructions

Whisk together the first seven ingredients (garlic through crushed red pepper) in a small bowl. Set aside.

Heat the sunflower oil in a wok or heavy-bottomed saute pan over medium-high heat. Just when the sunflower oil begins to shimmer, add the green beans and sauté, stirring constantly, until they begin to blacken in small spots, about 3 minutes. (Note: Be careful when adding the green beans to the pan, as they should sizzle and pop a bit if the oil is hot enough. This process should go very quickly, with the green beans retaining a bright green color, even though they will start to blacken a bit in spots.)

Add the sauce to the pan, stirring to coat the green beans. Cook just until the sauce reduces slightly, about 2 minutes.

Serve immediately, on their own, or over rice.