Level up your sichuan green beans with this delicious asian side dish recipe.
25 minutes, 4 side servings
| 1 pound | Fresh green beans, stems removed |
| ½ pound | Bacon |
| 2-4 leaves | Kale |
| 2 tsp | Oyster Sauce |
| 1 Tbsp | Soy sauce |
| 2 Tbsp | Cooking Sherry |
| 1 tsp | Sugar |
| 1 clove | Garlic, chopped |
| 2 tsp | Fresh ginger, minced |
| 2 tsp | Chili-garlic paste, or to taste |
| 1. Combine Sherry, Soy sauce, and Sugar in a bowl. Stir to mostly dissolve sugar, set aside. |
| 2. Tear Kale leaves in to small pieces. Toss in a bowl with oyster sauce and dash of salt, set aside. |
| 3. Chop bacon strips into 1/2 inch pieces, set aside. |
| 4. In large pan or wok, add 1T of oil and dry fry beans in high heat, turning frequently, for 10-15 minutes |
| 5. Remove beans from pan. |
| 6. Add bacon and kale to pan. Cook down until bacon is crispy. |
| 7. Drain bacon fat from pan. |
| 8. Add garlic, ginger, and chili paste (to taste) to pan, stir to combine. |
| 9. Re-stir bowl of sherry, soy, and sugar. © FirstPageRecipes.com |
| 10. Add sherry/soy/sugar mixture and beans to pan. |
| 11. Combine to re-heat beans. |
| 12. Serve |
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