Ingredients
4
4 servings
- •1 teaspoon Szechuan peppercorns
- •1 tablespoon peanut oil
- •1 teaspoon minced garlic
- •⅛ teaspoon ginger powder
- •¼ cup red wine vinegar
- •3 tablespoons soy sauce
- •1 green onion, chopped
- •2 teaspoons hoisin sauce
- •½ teaspoon sesame oil
- •½ pound long green beans
- •1 tablespoon sesame seeds
Instructions
- Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
- Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
- Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
- Toss green beans and sauce together in a bowl; top with sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 86
- Carbohydrate: 9g
- Fat: 5g
- Fiber: 3g
- Protein: 2g
- Sugar: 2g
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