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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, but I had to change a lot to get it there.  I defrosted the green beans in the microwave (I've thrown green beans in with garlic before and the garlic always burns before the beans are done.) I sauteed red onion for flavor and color before adding the beans.  I listed to the reviews and used WAY less soy sauce, like 2 tsp. and that was plenty.  Then I probably quadrupled the tahini.

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SO GOOD!! i added 1/8 c soy sauce, doubled the garlic, and accidentally doubled the tahini. it was sooooo good. i enjoyed it with whole heat pad thai. YUM

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Too salty and fatty for me. I felt like I was eating my first heart attack.

It's kind of an interesting combo though - with a lot less oil and soy sauce, the flavors of the ginger, garlic and peppers (I subbed jalapenos) could be really good. I may try it with something that'd absorb the flavors better, such as tofu. Not bad.

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This was delicious.  As this was the second time I made it, I added a few things.  Broccoli, carrots, mushrooms along with some turbinando sugar to cut the salty taste.  I used Braggs as my soy sauce and WOW did this turn out phenomenal.  As a side, I thawed some asparagus and drizzle fresh oj, grade maple syrup (did not have agave) and some olive oil.  Shook it real good and dinner was served.  Altogether, I was in :)>>>

Peace, Patrina

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OH MY! These are awesome! I will make these again and again, I just know it! I added about a half of a red bell pepper sliced very thinly - just because. And I didn't measure how much soy sauce I added, but I think it was about 5 TBSP or so. And I just noticed that I forgot the tahini! OOPS. oh well, they were to die for anyway! THANKS FOR SHARING!

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I made these tonight as part of an Asian-inspired meal, and they're delicious!  These are very reminiscent of a spicy green beans dish I've had at PF Chang's.  Yes, they're quite salty, but that's how they're supposed to be.  I don't think they're meant to be an entire meal, but more of a side.  I did make a couple adjustments.  I used 2 large cloves garlic, rather than 1.  I used both fresh serrano pepper, as well as dried crushed red chiles, as I like spicy.  I did use the full 1/2 cup of soy sauce (I actually used a mix of reduced-sodium soy sauce and tamari, as I ran out of the soy sauce.).  I used a 12oz bag of frozen haricots verts (tiny whole green beans)--these were just perfect for this dish.  Make sure not to overcook; you want tender-crisp.  I served this with jasmine rice and some grilled vegan shrimp in a chipotle mango sauce.  The sweet-hot-salty combo is awesome!

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At first, I was a little overwhelmed by saltiness (I used a 1/4 cup soy sauce) but, the flavor mellowed quickly.  What a nice way to transform frozen green beans!  There aren't many veggies I like frozen (sort of a fresh veggie snob) but this recipe made me want to stock up on frozen green beans!  So simple! 

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these are really good but so salty i had trouble eating them. i cut the soy sauce down to 1/4 cup and it was reduced sodium.  next time i will probably cut the soy sauce down further and add more tahini. 

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This recipe was great.  Only thing I added was a few chopped scallions.  Delicious and will make again and again.  Thanks for posting it. 

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I served these with some brown rice and some baked tofu and my non-veg family loved it too!

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