I absolutely love this recipe and make it often. I've used balsamic and the black vinegar. While either is fine, I do think the black vinegar gives it just a little more. My kids love it too. Don't be too afraid of the pepper flake, we do not find it hot. I cook the beans a tad longer and let the glaze thicken up a bit and really coat the beans. Yum! Last time I made them my husband said he could eat a huge bowl of just these, and he wasn't kidding.
Sichuan Green Beans
Mom244evermom Posted: 09/09/10
jgogginepmn Posted: 11/14/08
This dish has a wonderful flavor and authentic taste. I had the chinese black vinegar on hand from another "Cooking Light" recipe and it made the dish. Used the full amount of red pepper, as it is indended to be hot. It is a wonderful compliment to any meat entre, not just asian.
RamblinRain Posted: 01/17/12
Fabulous flavor! I probably will try it with broccoli and some other produce, as well. I made the recipe as directed except substituted onion for shallots. I agree that the black vinegar is important for the flavor.
Clobberella422 Posted: 01/31/12
These turned out really well. I used the skinny hericot vert green beans so it came together very quickly. I just added the garlic, ginger, etc. to the green beans instead of cooking it separately, to save even more time, and it worked just fine. I used the balsamic vinegar but would love to try it with the black.
JNBank Posted: 08/27/13
Thought it was too salty even with leaving the salt out. Used balsamic vinegar. Probably wont make it again.