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This classic Sichuan recipe for green beans gets an Italian twist when prepared with pancetta.
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon McCormick Gourmet™ Chinese 5 Spice Blend
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
2 tablespoons vegetable oil
1/2 cup chopped pancetta
1 pound green beans, trimmed
3 cloves garlic, minced
1 teaspoon sesame oil
Mix soy sauce, water, sherry, sugar, Chinese five spice and red pepper in small bowl. Set aside.
Heat oil in large skillet or wok on high heat. Add pancetta; cook and stir until crisp. Remove pancetta with slotted spoon. Add green beans to skillet; cook and stir 6 to 9 minutes or until greens beans start to brown.
Stir soy sauce mixture into skillet. Add garlic, pancetta and sesame oil; cook and stir 2 minutes.
(Amount per serving)