Spicy Szechuan Green Beans
Craving something vibrant and spicy? Try these Spicy Szechuan Green Beans, a perfect harmony of crunchy beans and a fiery sauce. This easy weeknight dinner is packed with flavor and sure to satisfy your taste buds. Make it tonight for a delicious twist on your dinner routine!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Skillet
- Large Pot
Ingredients
- 1 lb. fresh green beans trimmed and cut into halves or thirds
- 2 T soy sauce
- 1 T rice vinegar
- 2 tsp. sweetener of your choice
- 1 red pepper flakes
- 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
- 1 T vegetable oil
- 2 T minced garlic
- 2 T minced ginger root
Instructions
- Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large.
- Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper.
- Mince garlic enough to make 2 T minced garlic. Peel ginger root and mince enough to make 2 T minced ginger.
- Use a large frying pan with a tight-fitting lid and heat over high heat.
- When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender.
- Remove the lid and continue to cook until the water is all evaporated.
- Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
- Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
- Serve hot or at room temperature.
Notes
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently to maintain crispness.
- Freezing: You can freeze the cooked green beans, but they may lose some texture when reheating.
- Pairing: Try these green beans with rice, grilled chicken, or tofu for a complete meal.