Szechuan Green Beans

I made these Szechuan green beans to pair with the pork potstickers and garlic rice that I served for a recent dinner. My husband first brought home Szechuan peppercorns when he returned from his first business trip to China a few years ago. My kids were fascinated by these spicy peppercorns that make your mouth feel numb and tingly. I mainly use them in my homemade chili oil but decided to give some green beans a special kick by adding them to the sauce. These delicious & spicy Szechuan green beans paired nicely with the rest of the meal and were a hit with my family.

Szechuan Green Beans

Sauce:

• 2 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tsp sugar
• 1½ tsp Szechuan peppercorns *If you can’t find Szechuan peppercorns, use a pinch or two, to taste, of crushed red pepper flakes instead.

Green Beans:

• 8 oz haricot verts, trimmed
• 2 tsp vegetable oil
• 2 tsp toasted sesame oil
• 1 tsp fresh ginger, minced
• 1 clove of garlic, minced

How to Make Szechuan Green Beans:

Prepare the sauce by combining the soy sauce, rice vinegar, sugar, and Szechuan peppercorns in a small dish; whisk well. Set aside to let the flavors mingle.

Bring a large pot of salted water to a boil, add the green beans, and cook for 1-2 minutes, or until crisp-tender.

Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts, so add 1-2 minutes if you are using regular green beans.

Heat the oil in a skillet over medium-high heat. Add the green beans and cook, stirring often, for 1 minute.

Add the ginger and garlic and cook, stirring constantly, for 1 minute.

Add the sauce and cook, stirring frequently, for 1-2 minutes or until thickened.

Transfer to a serving dish and serve immediately. Enjoy.