Szechuan Green Bean Recipes
SZECHUAN GREEN BEANS
Steps:
- Rinse and trim green beans. Pat dry.
- Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
- Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 510 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SZECHUAN GREEN BEANS
My take on the long green beans you find in some of the Asian fusion restaurants. If you don't have the Szechuan peppercorns this dish will still taste great, though you may want to add some chili flakes or other spice to give it some pep instead of the peppercorns.
Provided by Jordan VanDijk
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
- Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
- Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
- Toss green beans and sauce together in a bowl; top with sesame seeds.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 8.5 g, Cholesterol 0.1 mg, Fat 5.3 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 724 mg, Sugar 1.8 g
SICHUAN-STYLE AIR FRYER GREEN BEANS
An easy recipe for Sichuan-style beans. This spicy, garlicky mala air fryer green bean recipe is a tasty side dish to complement your favorite Chinese main dishes. This dish is vegan, healthy, and cooks up in minutes!
Provided by lakesandlattes
Categories Side Dish
Yield 2
Number Of Ingredients 7
Steps:
- Put trimmed green beans in a bowl. Preheat Air Fryer to 400 degrees.
- Add salt, ground Sichuan peppercorn, garlic, and sesame oil. Gently toss with tongs to cover.
- Add seasoned green beans to Air Fryer plate or basket, and air fry for 6 minutes. Shake well, and continue air frying for another 5-6 minutes, or until green beans are blistered and slightly charred.
- While beans are cooking, mix together soy sauce and chili-garlic sauce.
- Add beans to serving plate and drizzle with soy chili-garlic sauce. Enjoy!
SPICY SZECHUAN-STYLE GREEN BEANS
Spicy and crunchy, when it comes to green beans, it's hard to beat serving them Szechuan-Style. These will quickly become your favorite way to use this green veg. Serve it with rice and your favorite Asian-inspired main dish and dinner is served!To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Whisk together garlic, ginger, Hoisin Sauce, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes. Set aside.
- Heat a large skillet or wok over medium-high heat. Add green beans and water beans, stirring frequently, until the water cooks off and the beans are bright green.
- Add cooking oil and salt and continue cooking until beans are starting to brown in spots, 4 to 5 minutes.
- Pour sauce over green beans and continue cooking until sauce reduces slightly and green beans are coated and tender, about 2 minutes more.
- Serve immediately.
Nutrition Facts : ServingSize 3 g, Calories 82 kcal, Carbohydrate 10 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, Sodium 507 mg, UnsaturatedFat 3 g
SZECHWAN CHICKEN OVER STRING/GREEN BEANS
Adapted from a recipe I found at the Grocery Checkout aisle. Original recipe calls for pork over spinach. Our local Asian Bistro uses string beans and chicken is my favorite. I haven't tried yet - posted for Chinese New Year tag game.
Provided by carolinajewel
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon oil in large skillet over medium-high heat. Add carrot strips. Cook 3 minutes, stirring occasionally. Add chicken, garlic, ginger and red pepper flakes. Stir-fry 3 minutes or until chicken is no longer pink. Combine soy sauce, mirin and cornstarch in small bowl. Add to chicken mixtures. Stir-fry about 1 minute or until sauce thickens. Remove to bowl and cover to keep warm.
- Meanwhile blanch green beans in a large saucepan of boiling water for 4 to 5 minutes. Immediately shock the beans in a bowl of ice water. Drain and pat dry.
- In same skillet chicken cooked in, add remaining 1 teaspoon oil. Add green beans and cook about 1 minute or until warmed through.
- To serve put a bed of green beans on each plate and cover with chicken mixture. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 334.7, Fat 17, SaturatedFat 4, Cholesterol 72.6, Sodium 425.8, Carbohydrate 18.9, Fiber 5.1, Sugar 6.4, Protein 27.6
KETO ASIAN GREEN BEANS
These Keto Asian Green Beans are a delicious low-carb side dish!
Provided by Cast Iron Keto
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot add in the red pepper flakes, ginger, and garlic. Saute 30 seconds just until fragrant.
- Add in the green beans and saute, 4-5 minutes until they just begin to soften. Pour in the tamari, vinegar, and erythritol. Bring to a simmer for 4-5 minutes until the sauce is thick and the green beans are tender.
Nutrition Facts : Calories 73 kcal, Carbohydrate 7 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 342 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SZECHUAN GREEN BEANS
These are great. The recipe was originally from one of the Moosewood cookbooks with a bit of tweaking. They recommend "follow the cooking method exactly, as it is critical to the success of this dish. Both the wok and the oil should be hot, and the beans should cook quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also, try to hang in there with the full quantity of garlic. The intense cooking heat will take the edge off it, leaving behind just the right amount of flavor." ENJOY!
Provided by Kimke
Categories Vegetable
Time 20m
Yield 6 side dish servings
Number Of Ingredients 6
Steps:
- Place a medium-large wok or heavy deep skillet over medium high heat.
- After a minute, add the oil.
- Wait a minute or so, and add the green beans.
- Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared.
- Add the garlic, salt, and ginger (and optional red pepper).
- Stir-fry for several more minutes, then remove from heat.
- Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 133.5, Fat 9.4, SaturatedFat 1.4, Sodium 203.6, Carbohydrate 12, Fiber 4.2, Sugar 5, Protein 3
SZECHUAN GREEN BEANS
Steps:
- To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.
- In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
- Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
SPICY SZECHUAN GREEN BEANS
I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.
Provided by Tasha
Categories Side Dish Vegetables Green Beans
Time 23m
Yield 2
Number Of Ingredients 9
Steps:
- Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
- Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g
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- In a small pot combine the red chili flake, garlic, ginger, cumin seeds, tamari (or soy sauce), dates, and water. Cover and bring to a boil over medium heat. Reduce heat to low. Simmer 10 minutes. Be careful not to remove the lid or you’ll risk burning the sauce. After 10 minutes, turn off the heat. Add the lime juice. Keep covered and warm until ready to use.
- Spread the assortment of green beans, sugar snap peas, and/or snow peas into a single layer on a baking sheet. Place on the top rack of your oven, right under the broiler. Broil 8-10 minutes, flipping the beans and peas about halfway through. You want there to be a nice char on some of the beans. Yet, you don’t want to burn the beans.
- Spread the charred green beans and snap peas onto a large serving platter. Pour the Spicy Szechuan Sauce over the beans. Serve immediately.
SPICY CHINESE SICHUAN GREEN BEANS - DINNER, THEN …
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- Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
SZECHUAN DRY FRIED GREEN BEANS (SIMPLIFIED VERSION ...
From chinasichuanfood.com
5/5 (2)Category Stir FryCuisine Sichuan CuisineTotal Time 30 mins
- Marinate minced pork with all the seasonings in a small bowl for around 15 minutes just before cooking. Prepare the green beans and drain with paper.
- Heat up oil in wok (or you can use a small deep pot) until you can see light smoke on the surface over high fire. Add drained green beans to fry for 3 to 5 minutes over low to medium fire. Stir the beans occasionally during the process. They will be well deep-fried when there are obviously withered. Transfer out and filter the extra oil out.
- Leave around 1 tablespoon of cooking oil in wok and pour out the extra. Be carefully during the process as the oil is extremely hot. Add minced pork and fry until for 1 minute until aroma and then put ginger, garlic, Szechuan pepper, ginger, Ya Cai (if you happen to have some in kitchen) and dried pepper. Fry for another 1 to 2 minute. Return green beans along with salt, sugar and light soy sauce. Fry until everything is well combined. Serve hot!
5 BEST SOUS VIDE GREEN BEANS RECIPES (STEP BY STEP)
From vacuumsealerzone.com
- Sous Vide Green Beans Amandine. Amandine, also called almondine, is simply a meal with almonds as garnish. The almonds can be whole or flake toasted.
- Sous Vide Green Beans with Garlic and Coriander. Garlic and coriander add a rich flavor to green beans. Here’s how to go about the simple recipe
- Sous Vide Szechuan-Style Green Beans. Szechuan is a type of Chinese cooking method involving spices, oil, and pepper. Sous vide Szechuan green beans make for a tasty spicy, and crunchy dish.
- Sous Vide Green Beans Casserole. Green beans are a common casserole ingredient. A green bean casserole is the most popular side dish for Thanksgiving dinners in the United States.
- Sous Vide Green Beans with Bacon. For our last recipe, we will combine green beans with bacon for a finger-licking serving. Prep time: 5 minutes.
SZECHUAN GREEN BEANS WITH GROUND PORK RECIPE | …
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- Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
- Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
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- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
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- Place the sheet pan in the oven and bake, checking at 10-15 minutes ( depending on how thick your salmon is) give the veggies a toss, and checking the salmon. Continue baking until salmon is cooked through and broil if you want for the last couple minutes to give color.
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