Saturday, October 25, 2008

Sichuan Green Beans

I needed a quick side dish for dinner and I had some frozen green beans, so I threw this together. It was very yummy! We were pretty surprised. I didn't even have to add extra red pepper for it to be spicy, and even though the addition of balsamic vinegar seems weird, it worked really well. I did not add any shallots because we did not have any. We would definitely make this again.

green beans

Sichuan Green Beans
Cooking Light, September 2008

In restaurants, these green beans are typically deep-fried in oil. This simplified home version stir-fries the beans until browned and blistered, then combines them with lively seasonings for a robust side dish.

1 pound green beans, trimmed and cut into 2-inch pieces
1 tablespoon canola oil, divided
1/4 cup chopped shallots
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt

1. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.

2. Heat a 14-inch wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.

3. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.

Yield: 6 servings

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