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Hot Sichuan-Style Green Beans

Leigh Beisch
Yield Makes 8 to 10 small-plate servings
Notes: You can make these beans up to 2 hours ahead; let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes, the dish will be quite hot.

Ingredients

  • 1 pound green beans
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1/4 to 1/2 teaspoon hot chili flakes (see notes)
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger

Nutrition Information

  • calories 34
  • caloriesfromfat 38 %
  • protein 1 g
  • fat 1.4 g
  • satfat 0.2 g
  • carbohydrate 4.9 g
  • fiber 0.8 g
  • sodium 209 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.

  2. Set a 10- to 12-inch frying pan over high heat. When pan is hot, add beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated.

  3. Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish. Serve hot or cool.