Thanksgiving Recipe: Szechwan Long Beans With Pink Peppercorn

Megan Logan, the executive chef at L.A. establishment Nick + Stef's, created this dish once upon a time ... and it's been a customer favorite ever since. It would make a great addition to any holiday spread, especially because the flavors are just a touch unexpected. This recipe is obviously meant for an enormous crowd; decrease as necessary!

Szechwan Long Beans with Pink Peppercorn
Serves a huge amount of people
3 cups garlic, chopped
3 cups ginger, chopped
3 cups scallions, chopped
1 L light soy sauce
½ cup sambal
3 cups rice wine vinegar
1 cup sesame oil
4 cups brown sugar packed
5 lb long beans, cut in 4-inch pieces
Canola oil
Pink peppercorns

For the beans:
Heat up canola oil in a heavy bottom pan on medium heat to 350º.

Once oil is heated, place long beans for 30 seconds or until crispy, being careful not to overcook. Remove beans from oil and dry on paper towels.

For the sauce:
Place ginger, scallions and garlic in a food processor and puree.

Add soy sauce and puree another minute.

In a separate bowl, combine sambal, rice vinegar, sesame oil and brown sugar.

Add mixture from food processor and whisk to combine.

Toss the beans with the Szechwan sauce until coated and sprinkle with a handful of pink peppercorns.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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