Tag: szechuan

Roasted Beans and Broccoli and Szechuan Peppercorn Yogurt



Photos by Monica Schwartz
Green veggies are part of my daily diet and broccoli is an old favorite (it was the first thing I ever learned to cook for myself.). For an even healthier take on this recipe, simply serve the vegetables steamed or blanched with the yogurt dressing.” – Chef Lee Anne Wong
Course: Appetizer, Side Dish
Servings: 4 People
Author: Lee Anne Wong


  • 8” Fry Pan
  • Heatproof Container(i.e. Mason jar)
  • Fine Mesh Sieve
  • Large Pot
  • Large Bowl
  • Small Bowl
  • Whisk
  • Parchment Paper
  • Sheet Tray


Roasted Beans and Broccoli

  • 1/4 Cup Garlic Cloves (Thinly Sliced On The Mandolin 1/16”)
  • 1 Cup Vegetable Oil
  • 1 lb. Green, Romano, Or Yellow Wax Beans (Ends Trimmed)
  • 1 lb. Broccoli Florets And Stems (Trimmed To 2” Pieces)
  • 1 Tbs. Sesame Oil
  • 1 Tbs. Soy Sauce
  • 1 Tbs. Balsamic Vinegar
  • 1 tsp. Cane Sugar
  • Hawaiian Sea Salt (Fine Ground)

Sesame Yogurt

  • 2 tsp. Sesame Seeds
  • 1 Cup Lowfat Greek Yogurt
  • Zest of 1/2 Lime
  • Juice of 1/2 Lime
  • Pinch of Hawaiian Sea Salt (Fine Ground)
  • 1 tsp. Local Honey


Prepare Garlic Oil.

  • Heat oil in an 8” fry pan, add sliced garlic.
  • Stir occasionally over medium heat. When the garlic chips begin to turn light golden brown, strain them out to paper towels, spreading them out (they will harden as they cool).
  • Season lightly with sea salt. Allow the garlic oil to cool to room temperature and reserve. 
  • Strain the garlic oil through a fine-mesh sieve into a heatproof container, such as a mason jar.

Prepare Beans And Broccoli.

  • Preheat the oven to 450°F. 
  • Bring a large pot of heavily salted water to a boil (It should taste like ocean water).
  • Blanch the green beans separately for two minutes, drain on paper towels. Dry thoroughly and transfer to a large bowl, still hot.
  • Return water to a boil. Repeat the process, blanching the broccoli for 1 minute. Add to the beans.

Prepare And Add Vinaigrette.

  • In a small bowl whisk together 2 Tbs. of garlic oil with the sesame oil, soy sauce, balsamic, and sugar. 
  • Toss the hot vegetables in the vinaigrette and season lightly with salt.
  •  Spread into a single layer on a parchment-lined sheet tray and place in the oven for 8-10 minutes, until the vegetables begin to caramelize.

Prepare Sesame Yogurt.

  • Combine all yogurt ingredients in a small bowl, stir until blended. Keep refrigerated. For more kick, substitute sesame seeds with Szechuan peppercorns.


  • Serve vegetables warm with sesame yogurt and top with garlic chips.