I learned this recipe many years ago in Montreal when I took a Szechuan cooking course. I do not like green beans but will eat them this way. I have made this so many times that I know the recipe pretty well by heart.
I don't serve rice with it but you could, however, there is no sauce left over for the rice.
Recipes evolve over the years, I now add siracha sauce to spice it up, sesame seeds for crunch and a squeeze of lemon for freshness. I often also add red chili peppers and use jarred garlic/ginger/chili mix.
Your writing's worse than mine :) :)
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