Saturday, January 9, 2010

Szechuan Green Beans

Serve:4 Prep: 10 mins Cook: 10 mins


  • 1 pound Green beans, washed and trimed.

  • 1 tablespoon garlic, chopped

  • 1 tablespoon ginger, chopped

  • 2 scallions (spring onions, green onions), white parts only

  • 1/2 teaspoon chili garlic sauce

  • 1 tablespoon dark soy sauce

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt, or to taste

  • Pepper to taste, optional

  • 2 tablespoons canola oil or peanut oil for stir-frying, or as needed


  1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.

  2. Cut the longbeans on the diagonal into slices approximately 2 inches long.

  3. Chop the garlic, ginger and white part of the scallions.

  4. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes).

  5. Remove the green beans and drain in a colander or on paper towels.

  6. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili sauce and stir-fry for a few more seconds until aromatic.

  7. Add the green beans and the remaining ingredients. Mix together and serve with steamed rice.

Szechuan Green Bean @ Group Recipes

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