MONTHS, people! MONTHS ago I mentioned these Sichuan Green Beans and how they were delicious and what a great side dish they were for Korean Beef Lettuce Wraps and how I was going to post the recipe, but I couldn’t get a good picture and then…I completely forgot.
I still can’t get a great picture, this one is too blue, but frankly I don’t feel like messing with the white balance. I’m tired tonight and I feel like you will be just fine with my too blue picture.
These are so easy! From the September 2008, Cooking Light
1 lb fresh green beans, trimmed and snapped (I have a little secret. I used frozen green beans and they are FINE.)
1 TB canola oil, divided
1/4 cup chopped shallots
1 1/2 TB minced garlic
1 TB minced peeled fresh ginger
1/2 tsp crushed red pepper
1 TB Chinese black vinegar (I can’t find it in my grocery store and I refuse to traipse all over town for 1 measley tablespoon) or balsamic vinegar
1 TB soy sauce
1/2 tsp salt
Here’s what you do…
1. Cook beans in boiling water 2 minutes or until crisp-tender. Or make your life easier like I do and cook the beans according to package directions, minus a few minutes. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
2. Heat a 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.
Is that not the easiest side dish!? Kinda fancy, kinda Asian, totally easy, totally delicious.
Yum! This is on our list for dinner this week! Thanks for sharing
.-= Domestic Extraordinaire´s last blog ..Growing up Giggles Style =-.
I really don’t like ANY cooked veggies but that actually looks good to me. I may try that one. My boys would LOVE it.
.-= Kat´s last blog ..Finally Fall =-.
Sounds positively delicious! I think my kids would love it too, as long as I left out the crushed red pepper. I love your photo with the 2 types of beans too!
.-= ragtopday´s last blog ..Music to my ears =-.
I luvz me sum green beens. And those look good.
.-= lceel´s last blog ..Monday Meanders 11-9 =-.
Sounds delicious. What do you recommend for those households that are wok-less?
.-= mep´s last blog ..I love the theaters where you can butter your own popcorn. =-.
mep, I think you could very easily substitute a large skillet, no problem.
that looks really yummy..
thanks for that, have to try it!!
Love this recipe. So glad you posted it! I particularly like the website – and the other veggie side dishes on there!
I live in Beijing right now, and I order these beans every single time I go out. (Of course, here they use fried pork fat to flavor them.) One suggestion: if you can order spices online, get some Sichuan pepper corns and use those too. They are weirdly spicy and they make your tongue go a little bit numb, but they make the dish so much better. Also – for the commenter who asked what to do if you don’t have a wok – just use a heavy duty skillet, and don’t crowd the pan. Best advice, though: come to China, because the restaurant version is SOOOO much better than anything I make at home.
.-= Donna´s last blog ..49! =-.