Szechuan Green Beans

By Wewah

The beans can be prepared up to 1 day in advance; cover and refrigerate. Bring to room temperature for serving.

Ingredients

• 1 tablespoon canola oil
• 1 pound green beans, trimmed
• 1/3 cup coarsely chopped onion
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon dark (Asian) sesame oil
• 1 tablespoon water, or as needed
• 3 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes, or 2 teaspoons Chinese chili paste with garlic, or to taste
• Toasted sesame seeds for garnish

Preparation

Step 1

Heat the canola oil in a large nonstick skillet over medium-high heat.
Add the beans and onion; cook, stirring occasionally, until the beans are crisp-tender and blackened in spots, about 5 to 10 minutes, depending on their thickness.
Meanwhile, whisk the remaining ingredients, except the sesame seeds, in a small bowl.
Stir in more water as needed until the sauce has a cake-batter consistency.
Set aside.
Remove the beans from the heat.
Add the sauce and stir until the beans are evenly coated.
Taste and adjust the seasoning.
Transfer the beans to a platter and garnish. Serve warm or at room temperature.