This recipe is my stand-by dish that I make every Thanksgiving. I first brought it to the table many years back to add a hint of shock to our feast, but instead it was so well received that it became a beloved favorite. I’m not sure that was the response I was looking for but that’s how things unraveled. My szechuan style green beans have been the most requested dish ever since and have caused havoc many times. With dinner guests requesting any glimpse of leftovers and people hiding them wherever they could, inside purses or at the back of the refrigerator in a non-see through container. Try them at your dinner table this year and watch your loved ones react.
All photos taken by: Luz Gallardo
Ingredients for Szechuan style green beans:
2 – pounds green beans (cleaned and tips trimmed)
4 – tablespoons butter
1/2 – teaspoon chili flakes
1/2 – teaspoon chili oil
1/2 – teaspoon Lawry’s seasoning salt
1/2 – teaspoon black pepper
6 – tablespoons sauvignon blanc
1 – tablespoon minced garlic
4 – teaspoons soy sauce
2 – teaspoons toasted sesame seeds
1/4 – cup chopped green onion
Clean and trim green beans, by snipping off ends and running under cold water. Set to the side to dry.
In a large frying pan or wok over a medium flame, add butter and allow to melt and get hot, don’t let it burn though. Then add green beans and mix to coat. Once all beans are coated in butter add chili flakes and chili oil.
Continue to saute for another 5 to 8 minutes. You’ll want some of the green beans to start to brown, and look like this.
Now is the time to add the sauvignon blanc. Your pan will steam up… this is great. Mix well and continue the saute for another 5 to 8 minutes. Then add garlic and soy sauce.
Mix well and saute for another minute or so. Lastly sprinkle with sesame seeds and green onion. Serve on a plate and watch them disappear!