Spicy Sichuan green beans

[Robin Garr]

Spicy Sichuan green beans stir-fried with onions, garlic, ginger, toasted Sichuan peppercorns and Beyond Meat beefless crumbles.

Looks really nice. Do you blanch your green beans first?

[Robin Garr]

Looks really nice. Do you blanch your green beans first?

In this case I did, Tom, because this particular batch from the garden came in looking pretty tough. If they had been more tender, I might have just stir-fried them, but - hip trendiness be damned - I kind of like green beans on the soft-but-not-mushy side.

If they had been more tender, I might have just stir-fried them, but - hip trendiness be damned - I kind of like green beans on the soft-but-not-mushy side.

You old fogeys and your ancient ways. Why must you cling to your un-hip past? Change for change sake or be replaced, damn you!

Having said that: my wife loves the south'rn style cook-em-til-they-die green beans (sometimes w/ bacon, sometimes not). I do make them that way for her on occasion, but I can't say I enjoy them myself. I guess I'm just too with it

[Jenise]

Having said that: my wife loves the south'rn style cook-em-til-they-die green beans

Me too, with a ham hock!

Me too, with a ham hock!

Yeee-haw!

[Jenise]

And I'm not even from the south. But it's a complete and purposeful dish, it's not at all a preference for overcooked gray beans over tender, fresh and green.