These Sichuan Green Beans are packed with spicy flavor from chili garlic sauce, ginger and Sichuan peppercorns. Walnuts add toasty flavor and texture.
1/2 cup California walnuts, coarsely chopped
2 tablespoon vegetable or canola oil
1 lb fresh green beans, ends trimmed
1 (2-inch) long narrow piece fresh ginger, peeled and very thinly sliced
2 garlic cloves, thinly sliced
1/2 teaspoon Sichuan peppercorns
3 tablespoons soy sauce
2 to 3 teaspoons chili garlic sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2-3 medium greens onions, sliced
Sesame seeds (garnish)
Place walnuts in a large skillet and cook over medium heat for a few minutes to lightly toast; remove and set aside.
Add oil to skillet and heat over medium-high heat. Add green beans and cook for a few minutes or until just starting to soften, tossing frequently. Stir in ginger and cook for 1 minute more.
Add soy sauce, garlic, chili garlic sauce, rice vinegar, peppercorns and sugar; cook for 3 to 5 minutes or until some of the excess liquid has cooked off and green beans are saucy and crisp-tender. Stir in green onions and remove from heat.
Sprinkle with walnuts and sesame seeds.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
