Szechwan Long Green Beans
This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!
Yield
5 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | peanut oil |
|
| 4 | ounces |
dried red chiles
mild |
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | pound |
green beans
long, blanched |
|
| ¼ | cup | oyster sauce |
*
|
| ¼ | cup | water |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| Emeril's essence seasoning | |||
| 2 ½ | tablespoons | paprika |
|
| 2 | tablespoons | salt |
|
| 2 | tablespoons | garlic powder |
|
| 1 | tablespoon | black pepper |
|
| 1 | tablespoon | onion powder |
|
| 1 | tablespoon |
oregano
dried, leaf |
|
| 1 | tablespoon |
thyme
dried |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
In a wok heat the peanut oil. When the oil is hot, sauté the chilies and garlic. Add the blanched beans.
Stir in the oyster sauce and water.
Stir fry for 2 to 3 minutes.
Season with black pepper. Mound the green beans in the center of a platter.
Drizzle any remaining sauce over the top.
Garnish with parsley and Essence.
Emeril's essence seasoning:
Combine all ingredients thoroughly and store in an airtight jar or container.
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