Green bean casserole. Good in theory. Not always so good on your Thanksgiving table. When the seasonal casserole is at its best it’s creamy and savory with a nice crunch from the fresh green beans. At its worst, the dish is a gloopy soupy mess. A textural nightmare. Not even those delightful fried onion crunchies on top can save the casserole from itself. Even though all the food-blogs are churning our their take on the iconic casserole, what if we minimized our Turkey Day risks, and opted for saucier green beans this holiday season?
This recipe is inspired by the Schezuan style green beans found in Chinese restaurants. There is no reason why these can’t be made at home, and turned into a new green bean staple at Thanksgiving. Due to the high heat and quick cooking method the beans retain their crunch while being coated in a sweet, spicy, and savory glaze. They are a great compliment to Fresh Lemon Brined Turkey or
1 lb green beans
1/4 cup water
2 tablespoons fresh ginger, grated
3 tablespoons Spicy Garlic Suacey Sauce
2 tablespoons sesame oil
Rinse and trim green beans, set aside. Pour water into a wok, and heat over high heat until bubbling. Add green beans to the wok and boil for 3-5 minutes until crisp yet tender. Remove and drain. Heat sesame oil in the hot wok and stir in ginger until aromatic. Add the green beans back to the pan and stir in the Spicy Garlic Saucey Sauce. Stir constantly until beans are soft and well coated about 2-3 minutes.