In Rita's Blog

A wonderful, simple recipe from our dear friend Mary.  These are great hot or cold.  They are great with toasted almonds slivers or sesame seeds too.

Szechwan Green Beans – Molly Katzen
Yield: 4 – 6 servings

Once the beans are trimmed, all you need is a large hot pan, and the rest is one big, quick sizzling action!

These will keep for up to a week in a tightly covered container (or a zip-style plastic bag) in the refrigerator.

 2 tablespoons sesame oil

1 pound whole green beans, trimmed
Salt
5-10 crushed garlic cloves
Red pepper flakes

  1. Place a large, deep skillet or wok over medium heat. After about two minutes, add the oil, and swirl to coat the pan.
  2. Turn the heat to high, and wait another 30 seconds or so, then add the green beans and a big pinch of salt.
  3. Cook over high heat , shaking the pan and/or using tongs to turn and move the beans so they cook quickly and evenly.
  4. After about 3 minutes, take a taste test and see if the beans are done to your liking. They should be relatively crunchy, but you get to decide. If you like them cooked a little more, keep going another 2 minutes or so.
  5. Sprinkle in the garlic and some red pepper flakes, and cook for just a minute longer. Serve hot, warm, or at room temperature.