Hot Sichuan-Style Green Beans

This is a great goto for a side dish! I used pam instead of the oil, pre-cook the green beans in the microwave before a quick visit to the pan with the garlic and ginger!

This was a really yummy recipe! I cut the oil back to 1.5 tsps, and it was still deelish.

I made a half batch, and it came out beautifully. Great taste, relatively easy. My brother (a foodie) was pleasantly surprised by the excellent flavor.

I made a half recipe of this wonderful dish last night, and wished I had made more! Because I don't usually like a lot of heat, I was conservative with the red pepper, which made it very flavorful without being punitive. The only change I made was to add a small amount of sesame oil at the finish, which seemed to pull it all together. Served cold, as a side with pepper steak.

The March 2004 issue of Sunset had an article on Asian small plates, of which this was one. I've gone back to that issue so many times the pages are tattered. If you're looking for the other recipes (since myrecipes doesn't link them), they are: Drunken Chicken; Hot Sichuan-Style Green Beans; Soy-Braised Mushrooms; Thai-Style Cabbage Slaw; Sesame Noodle Salad; Hoisin Pork with Hot Mustard; Sweet-Hot Coconut Shrimp; Mandarin-Berry Almond Floats;

Good recipe paired with salmon and brown rice, we opted for the high end of chile flakes and it was great.

Delicious! Made exactly as directed - wonderful mix of flavors!