DSC06778instead of following a recipe completely, lately i’ve been taking 3-5 recipes, studying the necessary ingredients & pick & choose the rest. i guess that’s what turns it into MY recipe. is that ok i wonder? i also will add something i have on hand that is not mentioned. today its fresh cilantro. it’s flavor is fully compatible i think, although i must confess to knowing nothing about chinese cooking-especially szechuan-other than watching chen kenichi-iron chef szechuan chinese- cook on “iron chef”. Chef-Chen-Kenichi-iron-chef-59687_300_247 he is my second fave behind hiroyuki sakai, iron chef frenchCELEB IRON CHEFS
here’s the recipe i created

1 lb. french beans trimmed, washed & dried off
vegetable oil
6 cloves garlic
2 inch piece fresh garlic
1 giant shallot
2 T. sambal chili paste
1/3 cup hoisen sauce
dash black rice vinegar
2 T. dark soy sauce
1 T. white sugar
1 T. dark sesame oil
a few shakes of dried red pepper flakes-optional for a hotter batch
i bunch fresh cilantro fine chopped-optional

in small food processor, mince the garlic, shallot & ginger.
heat 2 T. veg. oil in cast iron skillet or wok. put above mixture into pan with beans (do not cut in half-causes moisture)-cover to soften the beans, remove lid & cook over high turning often. when the beans soften, add the remaining ingredients whisked in a bowl first. optional cilantro after the heat is turned off. top it on steamed jasmine, basmati or sticky rice. i used the hybrid jasmati rice.DSC06779