Sichuan Sizzler

For the Mandarin Orange Soy Glaze – yields about 3 cups

1. Combine 3 tsp. of sesame oil, 2 Tbsp. of garlic, 1 Tbsp. of ginger, 1 ½ cups low-sodium soy sauce, 1 cup orange marmalade, ¾ cup hoisin sauce, 1 ½ cups water, and 1 cup brown sugar in a saucepan over medium-low heat. Whisk often until combined and slightly thickened and glaze-like. About 10-15 minutes.

2. When the sauce has started to thicken, take it off the heat and fold in ¾ cup of chopped Mandarin orange segments and the zest of 3 Mandarin oranges. Stir.

To Make 1 Serving

1. Prepare green beans by adding 2 tsp. of sesame oil to a sauté pan over medium-high heat. Add in 1 ½ Tbsp. of minced garlic, ¼ tsp. of Sichuan peppercorns, ½ lb. of blanched green beans, and toss in the pan to cook evenly.

2. Add in 1 tsp. of chili crisp, 1 tsp. sesame seeds, ¼ cup of Teriyaki sauce, and 1 Tbsp. of low-sodium soy sauce.

3. Cook just a couple of minutes until the sauce starts to come together and the green beans pick up a little bit of color. Plate on a serving platter.

4. Toss 8 oz. of freshly fried Sauceable Nuggets in a mixing bowl with ¼ cup of the Mandarin Orange Soy Glaze and top the Garlicky Green Beans.

5. Garnish the appetizer with 1 Tbsp. of chili crisp, 1 tsp. sesame seeds, and 2 Tbsp. of sliced scallions.