Spicy Green Bean

Perusing my fridge last night I saw that I had a bag of fresh cut green beans that needed to be used.  I’m not a fan of plain ol’ green beans; however, stir-fried and well-seasoned, I could eat them everyday.  I’ve had Szechuan green beans in many a restaurant and finally recreated the dish to have at home when I want them.  I love to serve these to snack on while I’m still prepping a meal.  I consider them finger food.

Szechuan Green Beans

1 12 oz. bag of cleaned green beans rinsed and dried

1 medium red or yellow onion sliced

6 slices of bacon diced

Szechuan Sauce (I like House of Tsang)

Toasted sesame seeds (optional)

In a large sauté pan fry the bacon until crisp.  Drain on paper towel and discard most of the bacon grease.  Toss in onion and cook until caramelized.  Remove from pan. Add a bit of vegetable oil only if needed and turn heat on stove to high.  Add in green beans and stir fry until they blister and start to turn a bit golden.  Add onions back in and as much Szechuan sauce as you like; I use about 2 tablespoons or two trips around the pan.  Stir fry until well coated.  Remove and plate.  Top with bacon and sesame seeds.


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