My interpretation of the lengthy green beans that you could encounter in some Asian-fusion eateries. This recipe will still taste wonderful without the Szechuan peppercorns, though you might want to substitute some chili flakes or another spice to give it some zip.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon Szechuan peppercorns
- 1 tablespoon peanut oil
- 1 teaspoon minced garlic
- ⅛ teaspoon ginger powder
- ¼ cup red wine vinegar
- 3 tablespoons soy sauce
- 1 green onion, chopped
- 2 teaspoons hoisin sauce
- ½ teaspoon sesame oil
- ½ pound long green beans
- 1 tablespoon sesame seeds
Instructions
- Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
- Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
- Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
- Toss green beans and sauce together in a bowl; top with sesame seeds.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 724 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out really good. I guess I don’t know what long green beans are and have never seen any in the Asian markets. I used fresh green beans and picked the longest ones I could find..lol. After tasting these I decided that I wanted more heat so I added some chile garlic sauce. The one thing I did not care for in the recipe was the addition of ginger. The hoisin sauce has plenty of ginger in it. Other than that, this was perfect! Thanks for sharing.