Szechuan Green Bean Recipe

These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired. Serves 4.

Ingredients:1 pound Chinese longbeans (also called yardlong beans or just longbeans)1 tablespoon garlic, chopped1 tablespoon ginger, chopped2 scallions (spring onions, green onions), white parts only1/2 teaspoon chili paste1 tablespoon dark soy sauce1/2 teaspoon sugar1/4 teaspoon salt, or to tastePepper to taste, optional2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Preparation:

Wash the longbeans, drain thoroughly, and trim the tops and bottoms.Cut the longbeans on the diagonal into slices approximately 2 inches long.Chop the garlic, ginger and white part of the scallions.Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Remove the long beans and drain in a colander or on paper towels.Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.Serving suggestion: Szechuan Green Beans would make an excellent side dish to accompany Mapo Tofu.