Szechwan Long Green Beans
1 tablespoon peanut oil
4 ounces mild red chilies
2 tablespoons minced garlic
1 pound long green beans, blanched
1/4 cup oyster sauce
1/4 cup water
1 tablespoon chopped parsley
Emeril's Essence seasoning, recipe follows
In a wok heat the peanut oil. When the oil is hot, saute the chilies
and garlic. Add the blanched beans. Stir in the oyster sauce and
water. Stir fry for 2 to 3 minutes. Season with black pepper. Mound
the green beans in the center of a platter. Drizzle any remaining
sauce over the top. Garnish with parsley and Essence.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch. |