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Sichuan Green Beans

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.

Cooking Light SEPTEMBER 2008

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

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.

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
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Sichuan Green Beans Recipe

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