Sous Vide Szechuan-Style Green Beans
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
12 ounces green beans
1 tablespoon Sriracha chili sauce
1 tablespoon red chili flakes
1 tablespoon dried onion
1 teaspoon toasted sesame oil
1/2 teaspoon garlic salt
1 tablespoon toasted sesame seeds, for serving
Chopped scallions, for serving
Preheat the Anova Sous Vide Precision Cooker to 186°F (86°C).
Combine the beans, Sriracha, chili flakes, minced onions, sesame oil, and garlic salt in a large zipper lock or vacuum seal bag. Shake to combine. Seal the bag using the water immersion technique or vacuum sealer on the moist setting, taking care that the beans are in one single layer.
Place the bag in the water bath and set the timer for 45 minutes, or up to 1 hour.
When the timer goes off, remove the bag from the water bath. Remove the beans to a serving dish and garnish with toasted sesame seeds and chopped green onions. Serve.