Easy Szechuan Green Beans

The first time I tried these green beans were in Beijing in the summer of 2013. We were sitting on a sound table with the traditional Chinese Lazy Susan, and the green beans rolled around to me. I served myself on a plate and took a bite out of that crispy spicy deliciousness. They are traditionally made with Sichuan Peppercorns and dried chili peppers.

• Green beans: Make sure to use fresh green beans.
• Ginger: Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger
• Garlic: You can use fresh or garlic from a jar.
• Sesame seeds: This part is optional but gives the dish a great look. You can use everything but the bagel seasoning as well, which is what I used!
• Sesame Oil: This gives it the best taste, I wouldn't omit!
• Soy sauce: There should be twice the amount of soy sauce compared to rice vinegar.
• Rice vinegar: You could also use rice wine vinegar, shaoxing wine, or dry sherry.
• Sugar: Feel free to use white sugar or even honey if you prefer. You can use the same amount for either.
• Red pepper flakes: If you have dried chili peppers, use that instead but this is a great alternative if you can't find them. Red pepper flakes will give the beans the spice they need.

Start by heating up the vegetable oil in a large skillet or wok on medium high heat.

Throw in the green beans and cook for 5 minutes.

Add the garlic and ginger and toss frequently for 8 minutes.

Mix the sauce together in a bowl and stir well.

Pour in the sauce and cook for another 4-6 minutes until the green beans are on the softer side, but not too soft.

Garnish with sesame seeds.

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