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
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.
