Blackened Green Beans
Blackened green beans make a very versatile dish. In the Sichuan original, they are mixed with ground pork which has been sautéed with wine and soy sauce and preserved salty vegetable. At Ric Orlando’s New World Bistro in Albany, they are tossed with Cajun spices. The blackened green beans you see here were finished in the classic almandine stye, with brown butter and sliced almonds. Makes 3-4 servings.
Ingredients:
1 lb green beans, stems trimmed off
1 T neutral cooking oil
Salt to taste
Method: heat a cast iron skillet or wok very hot. Add oil and let it heat to just below the smoking point. Add the beans and cook 5 minutes until a good number are blistered or blackened, tossing frequently. Spice and garnish to your preference and serve hot.
