szechuan green beans
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This is one of those recipes. If you don't care for green beans use broccoli or baby bok choy, do not dry fry. Add about 1/4 cup water for the "dry fry" part.
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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For szechuan green beans
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1 lbyard long green beans (or regular) trimmed and cut into 2 inch pieces
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2 Tbsptamari
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1 Tbsprice wine vinegar
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2 tspwhite sugar (same amount if using splenda)
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1/2 tspred pepper flakes
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1/4 tspwhite pepper
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1 Tbspvegetable oil
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1 Tbspsesame oil (dark if you have it, if not regular is fine)
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2 Tbspminced ginger
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2 Tbspminced garlic
How To Make szechuan green beans
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1Wash, trim and cut green beans.
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2In a small mixing bowl whisk together the Tamari, rice wine vinegar, sugar, pepper flakes, and white pepper.
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3Mince ginger root and garlic, set aside.
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4In a large, DRY skillet cook beans over medium to medium high heat for 5 minutes, stirring constantly. You want your beans to begin to blister but not burn. Turn down the heat if needed.
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5Add the oils, minced ginger and garlic, stirring constantly for 3 minutes.
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6Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
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7Serve hot.
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