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Szechuan Green Beans

Yields1 Serving

 1/2 lb (ish? a small bunch) green beans, stem ends trimmed
 canola or mild olive oil, for cooking
 sesame oil, for cooking (optional)
 2 tsp. grated fresh ginger
 3-5 garlic cloves, thinly sliced
 2 green onions, chopped
 1 Tbsp. soy sauce
 1 tsp. sugar
 1 small squirt sriracha (chile paste)
 toasted sesame seeds (totally optional)

Set a heavy skillet over medium-high heat and add a drizzle of oil (I use canola) and sesame oil. Add the beans and cook until they start to turn golden. Add the ginger, garlic, green onions, soy sauce, sugar and sriracha (as much as you dare) and cook for a few more minutes, tossing them around in the pan, until the garlic is golden and the beans are deeper golden and sticky.


If you like, sprinkle with sesame seeds.