Sichuan Green Beans

recipe
In restaurants, these green beans are typically deep-fried in oil. This simplified home version stir-fries the beans until browned and blistered, then combines them with lively seasonings for a robust side dish.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 42 %
Fat 2.8 g
Satfat 0.2 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 1.3 g
Carbohydrate 7.4 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 287 mg
Calcium 40 mg

Ingredients

1 pound green beans, trimmed and cut into 2-inch pieces
1 tablespoon canola oil, divided
1/4 cup chopped shallots
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt

Preparation

1. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.

2. Heat a 14-inch wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.

3. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.

Note:

Linda Lau Anusasananan,

Cooking Light

September 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note