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.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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.
My Notes

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

Add Note

Sichuan Green Beans Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy