Szechuan Green Beans

This recipe comes from Guy Fieri. He deep-fries the green beans, which sounds great but created some, er, issues in our kitchen. So I steamed them, and it turned out terrific, because the sauce is the star here. It's very spicy, so I might suggest bumping up the hoisin a bit and bumping down the chili garlic sauce.


1 tablespoon canola oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
2 tablespoons hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves


In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

Steam the green beans. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.