It's no secret, I love ethnic food and I love spicy! These Sichuan Green Beans are over the top. I paired them with coconut rice which is oh so simple to make and tempers the heat with a hint of sweet. I don't know about most of my GF possy but eating out at ethnic restaurants takes too much energy and research. I would rather reinvent the dishes at home. These beans, with their crinkled, chewy texture and intriguing spicy tang hit the note for me. I love the addition of the ground pork but if you want a vegetarian version substitute shitiake mushrooms.
Sichuan Green Beans
2 tablespoons gluten-free tamari sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 -1/2 teaspoon red pepper flakes, more if you really like it hot
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, ends trimmed, cut into 1-2 inch pieces
4 - 6 ounces ground pork
3 cloves garlic, minced or pressed through a garlic press
1 tablespoon fresh garlic, minced
3 scallions, white and light green parts sliced thin
1 teaspoon toasted sesame oil
Blanch green beans in boiling water for about 3 minutes, plunge in ice water and set aside.
In a small bowl, stir together tamari sauce, sherry, sugar, cornstarch, white pepper, red pepper flakes, mustard and water until sugar dissolves; set aside.
Heat oil in a 12 inch nonstick skillet over high heat. Add the beans and cook, stirring frequently, until crisp and tender and skins are shriveled and blackened in spots, 5-8 minutes. Transfer beans to a plate.
Wipe skillet clean of any remaining oil. Reduce heat to medium-high and add pork. Cook until no longer pink, about 4 minutes. Add garlic and ginger, cook until fragrant, about a minute or two. Stir in sauce and return beans to skillet with the sauce, cook until thickened, several minutes. Remove form heat and toss in scallions and sesame oil. Serve over coconut rice, or not. Enjoy!