We were recently at my brother’s house for dinner, and he served up a great green bean dish with some sliced mushrooms and bell peppers that was pretty good…he claimed to have just found the recipe using his Google-fu skills earlier in the evening. And since he said he’d found it that way, I didn’t bother to write it (or the site he found it on) down. So when I decided to make something similar the other night, I jumped on the search-engines and fired off a couple of searches. And none of them came back quite what I was looking for. But I did come across one that sparked my interest – because it came from the website for Frank’s Red Hot Sauce.
Let’s take a step back for a little personal history…
I’ve been a fan of “Buffalo Wings” since college, when I would spend many “happy hours” (pun intended) at a certain Milwaukee, WI, establishment consuming large quantities of them and washing it all down with real Bavarian hefeweizen for $2 per 22-oz glass. Ahh…the good ol’ days (my life style, much less my older metabolism, won’t let me get away with that anymore!). Ever since, I will find myself with the occasional craving for that distinct Buffalo wing flavor…but without knowing of any really GOOD places locally to find them, I am usually forced to ignore it. Then, recently, I had one of those cravings and decided it was time to start looking for recipes that I could modify to fit with the way I now eat. That search eventually led me to discovering the defining ingredient of the original “Buffalo Wings” – Franks’ Red Hot. I will not be found without a bottle of it in my kitchen ever again. Seriously. Sometimes I’ll sneak a little taste of it just by itself. Now I just need to get back to working on that wings recipe…
So, back to the other day, and our green been recipe. There was a recipe on the Frank’s site that looked pretty good…except for the need of a few modifications (of course!). I knew there was no way my family would enjoy it with the full recommended dose of cayenne pepper sauce called for, and then there was the issue that it called for thawed frozen green beans. Finally, there was the fact I had a bunch of mushrooms I wanted to use. So, as I usually do, I started tweaking things on the fly and ended up with this recipe in the end (and, if the speed with which a second batch of it disappeared at a potluck this past Sunday is any indication, it is a keeper). Best of all, the whole recipe only took about 15 minutes – including prepping veggies and snapping photos – to prepare.
- 1 pound fresh slender green beans, ends snapped
- 1 large red bell pepper, cored, seeded, and sliced into thin strips
- 10 to 16 mushrooms (4 to 6 oz), sliced thin
- 2 tbsp Frank’s Red Hot sauce (or other similar vinegar/red pepper sauce)
- 1 tbsp EVOO
- 1 tbsp tamari (wheat-free soy sauce)
- 1/2 tsp dark sesame oil
- ~3/4″ piece fresh ginger, peeled and minced
- 1~2 garlic cloves, peeled and crushed
- 1~2 tbsp toasted sesame seeds
Start out getting the green beans snapped, and the pepper and mushrooms cut up and separated so you can add them at appropriate times. Combine the remaining ingredients, except for the sesame seeds, in a small prep bowl and whisk to mix well. Heat an extra large wok on medium heat until starting to shimmer slightly, then pour in the sauce and cook for about 60 seconds until it just starts to thicken at the edges.
Transfer immediately to a bowl large enough to hold everything with a little extra room for tossing. Sprinkle with half your sesame seeds, toss a bit to mix, and sprinkle with a little more sesame seeds to achieve your desired amount of sesame flavor and presentation (I would err on the conservative side as you also have sesame oil in there).
These are best served warm – and go great along side the Dijon grilled steak. But don’t let that stop you from making them a few hours ahead of a potluck or other party and serving them cold (though I might suggest doubling the recipe if you’re expecting more than a handful of guests). They will go fast!