Saturday, June 9, 2012

Roasted green beans with Hoisin Sauce

These beans are reminiscent of the "dry-fried Szechuan green beans" - a cooking technique that makes them extra tender. I like to steam the beans first and then roast them in the oven to achieve the same texture as the "dry frying" which calls for a lot of oil. Soft and blistered coated in a sticky sauce of hoisin, soy and garlic these are very addictive. One pound is just enough for two green bean lovers, so please feel free to double this recipe if your family loves beans. I paired them up with Kung Pao tofu and steamed spinach for a wonderful weeknight dinner.


Roasted green beans with Hoisin Sauce

1lb green beans
1 1/2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 cloves of garlic, minced
1/2 teaspoon dried red chili flakes
1/4 teaspoon kosher salt
1 tablespoon canola oil
  1. Trim the beans and steam them for about 7 minutes till they have lost their crunch but are still al-dente.
  2. Mix the hoisin sauce, soy sauce, minced garlic, salt and canola oil to make a sauce and toss the beans evenly in the sauce. 
  3. Spread out the beans on a baking sheet and roast at 400 F for 30 minutes till the sauce caramelizes and the beans look blistered and shriveled.
  4. Serve as a side with steamed rice and a tofu dish.
Serves 2 - 3

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