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Szechuan Beans

kept bytihleigh
recipe bySerious Eats

serves about 1 quart


1 pound green beans, washed, topped, and tailed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns, preferably Szechuan
1 (1-inch) knob ginger, sliced into coins
2 garlic cloves, sliced



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