Szechuan Green Beans Recipe

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Szechuan Green Beans

Diana Adcock

By
@Anaid

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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Rating:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

1 lb
yard long green beans (or regular) trimmed and cut into 2 inch pieces
2 Tbsp
tamari
1 Tbsp
rice wine vinegar
2 tsp
white sugar (same amount if using splenda)
1/2 tsp
red pepper flakes
1/4 tsp
white pepper
1 Tbsp
vegetable oil
1 Tbsp
sesame oil (dark if you have it, if not regular is fine)
2 Tbsp
minced ginger
2 Tbsp
minced garlic

Directions Step-By-Step

1
Wash, trim and cut green beans.
2
In a small mixing bowl whisk together the Tamari, rice wine vinegar, sugar, pepper flakes, and white pepper.
3
Mince ginger root and garlic, set aside.
4
In 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.
5
Add the oils, minced ginger and garlic, stirring constantly for 3 minutes.
6
Add 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.
7
Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese