Wednesday, December 19, 2007
Szechuan Green Beans and Brown Rice
We like it hot here in the Vaughn-Pierce household. Spice is mandatory and a cure for any seasonal stuffiness. These Szechuan Green Beans are tasty alone with brown rice or are fucking radd with my homemade Peanut Sauce (I'll get around to adding that recipe some day soon). I'll detail the beans, you make your rice as you wish.
Three fist fulls of fresh green beans, ends trimmed
6-12 (6 for some spice, 12 for some kick) dried Chiles de Arbol (found at Whole Foods, click on link for a visual)
2 tablespoons red pepper flakes
3 green onions (chopped chunky)
1 tablespoon on peanut or sesame oil
Get a large frying pan hot at Medium-high heat with the oil. Toss the beans, chiles and red pepper flakes in at the same time. Constantly stir or move veggies in pan for about a minute. Add the onion and squeeze the juice from half a lemon over the mix. Don't let the onion sit on heat for longer than 45sec. Pull from heat and serve hot over rice. Yum!