SPICY SZECHUAN GREEN BEANS
I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.
Provided by Tasha
Categories Side Dish Vegetables Green Beans
Time 23m
Yield 2
Number Of Ingredients 9
Steps:
- Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
- Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g
SZECHUAN GREEN BEANS
Steps:
- To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.
- In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
- Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
HOT SZECHUAN-STYLE GREEN BEANS
This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from Sunset Magazine.
Provided by Barb G.
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain green beans;trim off and discard stem ends.
- Cut green beans into 2- to 3-inch lengths.
- In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
- Set a 10- to 12-inch frying pan over high heat.
- When pan is hot, add green beans and 1/4 cup water.
- Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes.
- Uncover and cook until any remaining water has evaporated.
- Add oil, garlic, and ginger to pan stir until green beans and garlic are slightly browned, 1to 2 minutes.
- Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes.
- Pour into serving dish.
- Serve hot or cold.
Nutrition Facts : Calories 44.4, Fat 1.9, SaturatedFat 0.2, Sodium 255.3, Carbohydrate 6.3, Fiber 1.7, Sugar 3, Protein 1.7
SZECHUAN-STYLE GREEN BEANS
Make and share this Szechuan-Style Green Beans recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the sesame oil in a heavy skillet or wok.
- Add the beans and stir-fry until almost tender.
- Add the ginger and garlic.
- Cook for three minutes longer.
- Add the soy and chili sauce.
- Bring to a boil and cook for 30 seconds.
- Serve warm.
Nutrition Facts : Calories 168.4, Fat 13.8, SaturatedFat 2, Sodium 2015.9, Carbohydrate 8, Fiber 2.5, Sugar 3.2, Protein 5.3
SPICY CHINESE SICHUAN GREEN BEANS
Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.
Provided by Sabrina Snyder
Categories Side
Time 25m
Number Of Ingredients 10
Steps:
- To a wok add the canola oil and heat on medium-high heat.
- Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.
- Add in the garlic, green onions, chili-garlic paste and stir to combine.
- Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
- Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.
- Garnish with sesame seeds if desired.
Nutrition Facts : Calories 115 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 516 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SZECHUAN GREEN BEANS
Make and share this Szechuan Green Beans recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- in oil mix garlic and red pepper flakes
- add green beans cook until just tender
- add peanuts
- add soy sauce and vinegar
- add pepper.
Nutrition Facts : Calories 72.9, Fat 4.8, SaturatedFat 0.7, Sodium 262.1, Carbohydrate 6.7, Fiber 2.4, Sugar 2.7, Protein 2.6
SZECHUAN GREEN BEANS
These are great. The recipe was originally from one of the Moosewood cookbooks with a bit of tweaking. They recommend "follow the cooking method exactly, as it is critical to the success of this dish. Both the wok and the oil should be hot, and the beans should cook quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also, try to hang in there with the full quantity of garlic. The intense cooking heat will take the edge off it, leaving behind just the right amount of flavor." ENJOY!
Provided by Kimke
Categories Vegetable
Time 20m
Yield 6 side dish servings
Number Of Ingredients 6
Steps:
- Place a medium-large wok or heavy deep skillet over medium high heat.
- After a minute, add the oil.
- Wait a minute or so, and add the green beans.
- Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared.
- Add the garlic, salt, and ginger (and optional red pepper).
- Stir-fry for several more minutes, then remove from heat.
- Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 133.5, Fat 9.4, SaturatedFat 1.4, Sodium 203.6, Carbohydrate 12, Fiber 4.2, Sugar 5, Protein 3
SPICY SZECHUAN GREEN BEANS
Spicy Szechuan green beans are perfect if you are looking for a quick side dish with a little kick.
Provided by Cyndy Ufkes - The Art of Food and Wine
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- Prepare Szechuan sauce before beginning to cook by combining all the ingredients in a bowl.
- In a large nonstick pan or wok, over high heat, add 2 teaspoons sesame oil and heat until very hot but not smoking.
- Add green beans and saute about 3 minutes, tossing until slightly brown. If adding mushrooms, add after 1 minute.
- Add Szechuan sauce and toss or stir to coat. Reduce heat to low.
- Simmer for about 2-3 more minutes, or until beans are tender and sauce is caramelized.
- Remove to a serving dish and garnish with toasted sesame seeds.
Nutrition Facts : Calories 187 kcal, ServingSize 5 ounces, Carbohydrate 25 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1056 mg, Fiber 1 g, Sugar 10 g
SZECHUAN GREEN BEANS
Steps:
- Rinse and trim green beans. Pat dry.
- Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
- Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 510 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
HOT SZECHUAN GREEN BEANS
This is a great side dish to any Asian main dish. Or you can also add shrimp and serve over white sticky rice.
Provided by kmergirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To medium Dutch oven, add 2 cups canola oil and heat to 350°F.
- In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
- Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
Nutrition Facts : Calories 1097.2, Fat 115.7, SaturatedFat 8.4, Cholesterol 0.2, Sodium 1171.9, Carbohydrate 15, Fiber 5, Sugar 4.5, Protein 5.8
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5/5 (1)Total Time 20 minsCategory Side DishCalories 388 per serving
- Heat up pan without oil and then put green beans into pan for frying the water out around 2 minutes to remove the water on the surface.
- Add around 4 tablespoons of cooking oil in the pan and continue to dry fry until the skin of the green beans become to wrinkle. This process may need 8~10 minutes. Move the green beans out of the wok and set aside.
- Transfer exceeded oil out and remain around 1 tablespoon in wok, add dried red pepper, Sichuan peppercorn, garlic, ginger and chopped pickled chili peppers to stir fry until aroma.
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Servings 4Total Time 45 mins
- In a small nonstick skillet, toast the Szechuan peppercorns over moderately high heat until just fragrant and beginning to darken, about 5 minutes. Transfer to a spice grinder and let cool, then grind to a powder.
- In a large skillet or wok, heat 1/4 cup of the oil until shimmering. Add the pork and stir-fry over moderately high heat until just cooked through, about 5 minutes. Add the ginger, garlic, scallions and half of the Szechuan peppercorn powder and stir-fry until the scallions are beginning to soften, about 2 minutes. Transfer the mixture to a bowl.
- Return the skillet to moderately high heat. Add the remaining 1/4 cup of oil and heat until shimmering. Add the green beans and fry until they begin to blister and crisp up, about 7 minutes. Add the stock and simmer until the beans are just tender and the liquid has evaporated, about 7 minutes longer.
- In a small bowl, whisk the soy sauce with the fish sauce, sake and sugar. Pour the sauce over the beans. Add the pork mixture and toss until the beans are coated and the pork is hot, about 2 minutes. Transfer the beans to a platter, dust with the remaining Szechuan peppercorn powder and serve hot.
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-06-15
- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
SZECHUAN DRY FRIED GREEN BEANS (SIMPLIFIED VERSION ...
From chinasichuanfood.com
Ratings 2Calories 455 per servingCategory Stir Fry
- Marinate minced pork with all the seasonings in a small bowl for around 15 minutes just before cooking. Prepare the green beans and drain with paper.
- Heat up oil in wok (or you can use a small deep pot) until you can see light smoke on the surface over high fire. Add drained green beans to fry for 3 to 5 minutes over low to medium fire. Stir the beans occasionally during the process. They will be well deep-fried when there are obviously withered. Transfer out and filter the extra oil out.
- Leave around 1 tablespoon of cooking oil in wok and pour out the extra. Be carefully during the process as the oil is extremely hot. Add minced pork and fry until for 1 minute until aroma and then put ginger, garlic, Szechuan pepper, ginger, Ya Cai (if you happen to have some in kitchen) and dried pepper. Fry for another 1 to 2 minute. Return green beans along with salt, sugar and light soy sauce. Fry until everything is well combined. Serve hot!
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- Using a skillet over medium heat, add the vegetable oil and the green beans. Fry the beans for 4-5 minutes. Do not overcook. You want the beans to still have a crispy crunchy texture. Keep the beans moving in the pan to ensure all of the beans are cooked evenly.
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- Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
- Set a 10- to 12-inch frying pan over high heat. When pan is hot, add beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated.
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