Sechuan Green Beans // Scott Head

 Recipe:

1 pound fresh green beans Half of a small onion or to preference 1 heaping tablespoon of minced garlic 1 heaping tablespoon of grated ginger 1 tsp chili paste or red chili flakes 2 tsp soy sauce (or more to taste) 1 heaping tsp (or more) Hoisin sauce 2 tsp oil for stir frying 1/2 tsp corn starch (optional) Have ingredients ready before stir frying. 1. Boil or steam beans for 2-4 minutes until they are close to the firm/soft condition you prefer, cool under running water and set aside. Add a teaspoon of water to the corn starch in a small prep bown, stir and set aside. 2. Add oil to wok or deep frying pan over high heat, then add onions, cook for a few minutes, then add garlic/ginger. 3. Cook until fragrant add beans, soy sauce, chili paste and Hoisin sauce. Keep moving in wok, incorporate ingredients well. Add splash of water and the corn starch solution as you see fit, stir and let thicken. Serve.

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