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.
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. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By jerispoon_5043351
Columbia, SC
on April 25, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this recipe twice and loved it! It is a great change from green beans the "regular" way. A little too hot for everyone the first time (I thought it was just right so I cut back on the chiles.
By j_niem_2401691
Bixby, OK
on May 05, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not only is this recipe easy to prepare, it tastes delicious. My entire family loves the Szechwan Long Green Beans
Read all 2 reviews