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
SZECHUAN GREEN BEANS WITH GROUND PORK
This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice.
Provided by Golden Sunflower
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam beans 5 minutes (should be snappy not mushy).
- Combine the first 4 ingredients in a medium bowl.
- Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
- Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
- Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
- Serve over hot rice - Enjoy!
Nutrition Facts : Calories 555.4, Fat 14.7, SaturatedFat 5, Cholesterol 41.1, Sodium 332.7, Carbohydrate 86.1, Fiber 4.7, Sugar 5.4, Protein 17.6
SZECHUAN GREEN BEANS
My take on the long green beans you find in some of the Asian fusion restaurants. If you don't have the Szechuan peppercorns this dish will still taste great, though you may want to add some chili flakes or other spice to give it some pep instead of the peppercorns.
Provided by Jordan VanDijk
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
- Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
- Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
- Toss green beans and sauce together in a bowl; top with sesame seeds.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 8.5 g, Cholesterol 0.1 mg, Fat 5.3 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 724 mg, Sugar 1.8 g
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
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
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.
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-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
SZECHUAN GREEN STRING BEANS
Make and share this Szechuan Green String Beans recipe from Food.com.
Provided by ebechan
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 cups of the oil in a wok and add the beans.
- Fry for one minute or until soft.
- Drain.
- In a sauté pan, add the remaining oil and heat.
- Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth.
- Add the sesame oil and scallion, swirling to heat through.
- Serve.
- Our beans are extremely crisp, which makes all the difference.
Nutrition Facts : Calories 2119.3, Fat 228.8, SaturatedFat 29.7, Sodium 1107, Carbohydrate 18, Fiber 4.8, Sugar 9.3, Protein 5.9
SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)
You can also make it without tofu or use other protein, such as chicken, beef or shrimp. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
- Cook green beans in salted boiling water for about 3 minutes.
- Transfer beans to a colander and run cold water. Cut them in half.
- Dice tofu into 1/2 inch cubes.
- In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
- In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
- Add beans and tofu and sauté until heated.
- Add the sauce and sauté until the sauce is bubbly.
- Season with salt and pepper.
- Infuse love and serve!
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- 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.
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