Szechwan Long Green Beans

• 1 tablespoon peanut oil
• 4 ounces mild red chilies
• 2 tablespoons minced garlic
• 1 pound long green beans, blanched
• 1/4 cup oyster sauce
• 1/4 cup water
• 1 tablespoon chopped parsley
• Emeril's Essence seasoning, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a wok heat the peanut oil.
2. When the oil is hot, saute the chilies and garlic.
3. Add the blanched beans.
4. Stir in the oyster sauce and water.
5. Stir fry for 2 to 3 minutes.
6. Season with black pepper.
7. Mound the green beans in the center of a platter.
8. Drizzle any remaining sauce over the top.
9. Garnish with parsley and Essence.
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
13. Published by William and Morrow, 1993.

peanut oil, red chilies, garlic, green beans, oyster sauce, water, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/szechwan-long-green-beans-recipe.html (may not work)