Chinese Green Beans

Chinese Green Beans

These spicy, savory beans are an easy, delicious version of those lovely Szechwan green beans from our local Chinese restaurant. I think your whole family will enjoy these fantastic vegetables. (Adapted from an Epicurious recipe)
Servings 4 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 pound fresh green beans
  • 1 tablespoon grape seed oil or other light vegetable oil
  • 3 cloves garlic
  • 1 small knob fresh ginger chopped
  • 1 large shallot or small onion
  • 1/2 teaspoon Asian chili sauce or Sriracha
  • 2 teaspoons Liquid aminos or soy sauce
  • 1/2 teaspoon sugar
  • 1 pinch kosher salt
  • 1 pinch ground black pepper

Instructions

  • Wash and trim the green beans. Cut into 2" lengths
  • Peel and chop the garlic
  • Use a spoon to peel the ginger - I love this kitchen trick. It makes quick work of a piece of ginger. Throw the leftover knob into the freezer for later use.
  • Slice and chop the ginger
  • Peel and thinly slice the shallot
  • Heat the oil in a large sauté pan or wok
  • Add the drained, cut beans to the pan
  • Sauté the beans until they begin to brown and shrivel. It will take a good 8 to 10 minutes
  • Remove the beans from the pan and set aside. Add the chopped ginger, shallots and garlic to the pan and cook until fragrant - about 1 minute
  • Add the Asian chili paste. I usually hit up my favorite Asian market and buy the inexpensive and delicious Sambal Chile Garlic Sauce. You can also use Sriracha or even red pepper flakes
  • Stir the sauce for a minute or so to combine the flavors and add the green beans back to the pan
  • Add the Liquid Aminos (or soy sauce) and sugar and cook for about 5 minutes or until the flavors meld well.
  • Add the salt and pepper. Taste and adjust the seasonings and heat to your liking.
  • Serve and enjoy! We love to eat them with grilled chicken, pork or steak.
Course: Appetizer
Cuisine: Asian
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