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Schezwan Green Beans

What you need: 

sesame oil, as needed (enough to cover bottom of pan)
2 cups frozen green beans
1 clove garlic, chopped
1/2 teaspoon tahini
1/2 teaspoon pureed ginger
1/2 cup soy sauce
1 teaspoon serano peppers, diced or use dried chili peppers
pepper, to taste

What you do: 

1. Over medium-high heat, cover bottom of pan with sesame oil. Pour green beans and chopped garlic into pan.
2. Cook for a few minutes until green beans have softened.
3. Add rest of ingredients. Stir constantly, until most of liquid from soy sauce has cooked away.
Serve hot, on an asian inspired dish, with chopsticks.
This dish is strong flavored at first, but after the first bite, it's addictive.

Preparation Time: 
10 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
4

SO HOW'D IT GO?

This was good. I used fresh (parboiled) green beans, and added onions and shiitake mushrooms. My very picky partner liked it, but then realized this wasn't much different than how we often cook stir-fry-style dishes. Not sure why we might have been expecting something else. Still good, though.

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These are also really great cold. I threw in some carrots and onions I had laying around and extra garlic cloves and chili flakes. Great recipe!

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YUM!
I added some seitan, threw sesame seeds in at the end and served it all on top of forbidden rice...simple yet great recipe!

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This is my new favorite green bean recipe!  I omitted the peppers and the ginger because I don't have any.  I used at least double the amount of green beans, and 1/8 cup lite soy sauce.  I will use even less next time. (Strangely they taste sort of like the way I remember pork tasting.)  My two year old was pigging out on them too.  Yummy!

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I subbed rosemary for the ginger, didn't have ginger, can't believe I  was capable of preparing such a delicious meal! Many thanks;)b

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WE loved these!!! I used fresh green beans and used ground ginger. I also added way more tahini, ginger, soy sauce..and just about more of everything! I think next time I'll add the garlic later b/c it started burning. This is a great recipe to have! Thanks  :)>>>

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This was really yummy.  I made it with green beans and a can of drained, rinsed chickpeas.  I only used about 1/4 cup of low sodium soy sauce for the green beans and chickpeas and that was the perfect amount.  I definitely wouldn't use more.  I also didn't use tahini as I don't have any.  And I used pepper flakes to taste instead of the peppers called for in the recipe.

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This recipe was quick and easy to make. I didn't even use ginger or the peppers since we didn't have them in the house and it turned out great. I think I might have used 1/4 cup of soy sauce or probably less. Thanks for the recipe!

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This recipe was great.  We had it for dinner with some coconut jasmine rice.  I sauteed some portabello mushrooms we got from the farmers market in with the green beans.  Terrific!  Thanks for a wonderful recipe.  We will definitely be eating this again.

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I never get very excited about green beans, but I love them this way!  I never would have thought soy sauce and tahini would be friends... and the garlic and ginger - wow!  I only put in a few tablespoons of soy sauce and used crushed red pepper flakes and olive oil.  so quick and easy!  thanks for helping me use up those frozen green beans I didn't know what to do with.

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