Szechuan Green Beans

Szechuan Green Beans

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Szechuan Green Beans

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.

Printable Recipe Card

About Szechuan Green Beans

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



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