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.
Domestic Extraordinaire
Twitter: DExtraordinaire
November 9, 2009 at 2:42 am
Yum! This is on our list for dinner this week! Thanks for sharing
Domestic Extraordinaire´s last blog ..Growing up Giggles Style
Kat
November 9, 2009 at 8:42 am
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
ragtopday
November 9, 2009 at 12:46 pm
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
lceel
November 9, 2009 at 4:25 pm
I luvz me sum green beens. And those look good.
lceel´s last blog ..Monday Meanders 11-9
mep
November 9, 2009 at 5:39 pm
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.
Jennifer
Twitter: playgroupie
November 9, 2009 at 7:48 pm
mep, I think you could very easily substitute a large skillet, no problem.
deadale
November 10, 2009 at 9:35 am
that looks really yummy..
thanks for that, have to try it!!
Jill
Twitter: houseofgirls3
November 10, 2009 at 12:37 pm
Love this recipe. So glad you posted it! I particularly like the website – and the other veggie side dishes on there!
Donna
November 11, 2009 at 4:36 am
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.
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