Chili Garlic Green Beans
This is kind of pain recipe with the balancing, etc, but the results are worth it. The flavors and textures of this delightful side dish marry to please the pallet. I love to plate it next to a lovely serving of Eggs Benedict but it works for almost any dish.
1-2 lbs of fresh green beans. washed with ends trimmed
8 oz of fresh mushrooms, washed, trimmed and sliced
1 tsp Sesame Oil
1 tsp Canola Oil
1 Tbs Garlic, minced
5 Scallions, chopped
1 tsp Chili Paste
3 Tbs Soy Sauce
1 tsp Rice Vinegar
1 tsp Granulated Sugar (or substitute)
1 tsp Cornstarch
1/4 cup Cold Water
- Blanch green beans. Bring a pot of water to a boil; then drop in the green beans. Allow to cook 1-2 minutes; then remove them with a slotted spoon or drain them in a colander and rinse under cold water to stop them from cooking.
- Prepare the sauce. Combine chili paste, soy sauce, rice vinegar, sugar, cornstarch and water in a bowl and whisk until smooth; Set aside
- Heat the oils in a wok or large skillet; then add the garlic and sauté for 1 minute.
- Add the mushrooms, green beans and scallions along with the prepared sauce and cook for 3-4 minutes until the sauce thickens and the veggies are coated.
- Place in a serving bowl and garnish with extra red pepper flakes, if desired.