Thought it was too salty even with leaving the salt out. Used balsamic vinegar. Probably wont make it again.
Sichuan Green Beans
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.
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- Calories: 60
- Calories from fat: 42%
- Fat: 2.8g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.7g
- Protein: 1.3g
- Carbohydrate: 7.4g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 287mg
- Calcium: 40mg
- 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
- 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.
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