This is a great goto for a side dish! I used pam instead of the oil, pre-cook the green beans in the microwave before a quick visit to the pan with the garlic and ginger!
Hot Sichuan-Style Green Beans
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.
Yield: Makes 8 to 10 small-plate servings
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Amount per serving
- Calories: 34
- Calories from fat: 38%
- Protein: 1g
- Fat: 1.4g
- Saturated fat: 0.2g
- Carbohydrate: 4.9g
- Fiber: 0.8g
- Sodium: 209mg
- Cholesterol: 0.0mg
- 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
- 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.
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