More Webcretin Industries Hot Recipes!
This recipe makes one pound of Spicy Shcezuan String Beans
The Goal:
To create a cold dish for summertime snacking with a spicy (not hot) snap to it!
Keep in mind:
- Get FRESH Crispy (snappy) String Beans.
- You don't cook these for more than a minute.
- After your 1 minute timer goes off, they are still cooking. COOL THEM IN COLD WATER ASAP!
- I don't like to make hard recommendations on the quantities for this recipe. What matters more is that you make this to your taste. Don't be upset if this recipe comes out a little to strong or to weak on your first try. Pour off some of the hot oil or add to taste.
The Ingredients:
- One pound of String Beans described as above. Wash 'em.
- Three or Four (or Five) Tablespoons of Hot Chili Oil. I find mine in the grocery store under Gourmet or international (oriental). It is usually lite orangy or reddish in color.
- Three or Four Tablespoons of Sesame oil. Usually found in the same place as the hot oil, look for dark, unfiltered Sesame oil.
- 1/4 to 1/2 cup of Sesame Seeds. Usually found in the same section as the hot oil, but sometimes I find it in the spice section.
- Garlic. Just a pinch of Garlic powder.
- Salt. Start with 1/2 teas and stir, then add to taste.
Just Do it:
- Cut string beans into pieces no longer than 3 inches. Cut off ends. Some people just cut off the stem end and leave them au-natural.
- Fill a pot with cold water, add some ice cubes. Make it cold. Keep this handy.
- Have the seive ready in the sink.
- Bring an appropriate sized pot with plenty of water to a boil. Dump the beans in. Cover. Set the timer for 1 minute.
- Dump the water and beans into the seive at the end of the minute and run cold water through them. Then quickly dump into iced water in the other pot.
- After a minute they should be pretty cool. Take 'em out of the water and let them drip dry. Use the seive you used before.
- In your serving bowl, put Three or Four Tablespoons of hot oil (It's not that hot), Same amount of Sesame Oil, Salt, and Garlic.
When Beans are mostly dry, toss 'em in and mix. Adjust to taste.
Stick 'em in the Fridge and let cool down. You can make these way ahead of time for a party.
Finished product should be crunchy, not soggy or overcooked.
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