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Sichuan Green Beans

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

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

Nutrition 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

How to Make It

  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.