Food Network: Szechwan Long Green Beans

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Szechwan Long Green Beans
Recipe courtesy Emeril Lagasse

Ingredients
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

Directions
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.

Emeril?s ESSENCE Creole Seasoning (also known as Bayou Blast) 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 oregano 1
tablespoon dried thyme

Combine all ingredients thoroughly. Yield

Ingredients
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

Directions
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.
Published by William and Morrow, 1993.