I’m going to get right to the point…make these beans today!
Green bean lovers will go crazy for them; non-bean lovers will be quickly converted. Szechuan Green Beans are obviously a side dish but there have been many nights in my house where the beans don’t make it from baking pan to bowl. I mean, when your 12-year old son asks, “Can I have one more?” with fingers poised for the grab, who would deny him?
And I apologize, I’ve been making these beans for so long, I can’t remember where the original recipe is from or if I’ve made adaptations along the way. There are certainly similar, if not the same, recipes out there and all are based on Chinese restaurant green beans. Enjoy!
- 2 lb trimmed green beans
- olive oil
- salt & pepper
- 1/2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2 tsp maple syrup
- 2 tsp sesame oil
- 1/2 Tbls sambal oelek
- 2 Tbls soy sauce
- 2 Tbls Sherry vinegar
- sesame seeds for garnish
- Toss trimmed green beans on a baking sheet with olive oil, salt and pepper.
- Roast in oven until lightly shriveled and browned in spots (about 10 min at 425F; shake pan, turn and bake for approx 5 min more, or until well done).
- Meanwhile combine all other ingredients, minus the sesame seeds, in a large bowl.
- When beans are done, toss in bowl with dressing.
- Place on serving platter (leaving any extra sauce in bowl).
- Top with sesame seeds.
- These beans dramatically decrease in volume after roasting and tossing in the sauce. Feel free to double to feed a crowd.