Szechuan Style Green Beans Food

SZECHUAN GREEN BEANS

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.

HOT SZECHUAN-STYLE GREEN BEANS

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.

SZECHUAN TOFU & GREEN BEAN STIR-FRY

Steps:

• Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
• Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

SPICY SZECHUAN-STYLE GREEN BEANS

Steps:

• Whisk together garlic, ginger, Hoisin Sauce, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes. Set aside.
• Heat a large skillet or wok over medium-high heat. Add green beans and water beans, stirring frequently, until the water cooks off and the beans are bright green.
• Add cooking oil and salt and continue cooking until beans are starting to brown in spots, 4 to 5 minutes.
• Pour sauce over green beans and continue cooking until sauce reduces slightly and green beans are coated and tender, about 2 minutes more.
• Serve immediately.

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

SZECHUAN-STYLE GREEN BEANS

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.

SPICY CHINESE SICHUAN GREEN BEANS

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.

SPICY SZECHUAN GREEN BEANS

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.

SPICY SZECHUAN GREEN BEANS

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.

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.