szechuan green beans

Recipe by
Diana Adcock
Yes, IL

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.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stir-Fry

Ingredients For szechuan green beans

  • 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

  • 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.

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