Crunchy Szechuan Green Beans (An Open Cookbook)

Sesame seeds, toasted

Olive oil for sauteing

1 pound green beans, cleaned and trimmed

1/4 onion, chopped thinly

1/4 cup hoisin sauce

2 Tbsp low sodium soy sauce

1 Tbsp toasted sesame oil

1 Tbsp water

3 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp sugar

1/4 tsp red pepper flakes

Heat a small saute pan on medium heat.  Add sesame seeds.  (Depending on your preference level for sesame seeds, use as much as you like.  Continually toss the seeds in the dry heat until they start to brown and become aromatic.  Pour into a small bowl and set aside.

If adding a protein (egg, chicken, tofu, pork, shrimp, etc.), cook next and set aside.

In a larger pan, add olive oil over medium heat.  Add the beans and onions.  Cook until tenderly crisp.  This may take awhile depending on the thickness of the beans, about 10-20 minutes.  Make sure to keep on medium heat though, so the onions don't burn.

While this is cooking, make the sauce.  Combine the rest of the ingredients (hoisin sauce through red pepper flakes).   Whisk thoroughly until the consistency is that of cake batter.  Set aside. 

When beans have slightly charred and tenderized, remove from heat.  Add the sauce and mix well.  Toss in the sesame seeds and cooked protein (optional).  Immediately plate and serve.  Add extra red pepper flakes or your favorite hot sauce for more spice.  Can be served alongside rice for a main course or by itself as an appetizer.