Szechuan Long Beans Recipes
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
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
SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS
Chinese green beans, also called long beans, make an easy stir-fry with Sichuan peppers, red chilis, and sesame oil. This dish is ready in only 15 minutes from start to finish!
Provided by Garrett McCord
Categories Stir-fry Chinese Green Bean
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Add the oil, stir-fry the chilies and peppers: Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
- Add the long beans, salt, and sugar: Add the long beans and stir-fry vigorously for 3 to 4 minutes. (You don't want the spices to burn. If they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
- Stir in the sesame oil and soy sauce: Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.
Nutrition Facts : Calories 95 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 353 mg, Sugar 3 g, Fat 7 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS
You'll be amazed at how authentic these Szechuan green beans taste -- plus, they're so easy to make.
Provided by By Jennifer Segal, inspired by More Best Recipes (from the editors of Cook's Illustrated)
Categories Vegetables & Sides
Yield 4 as a side dish
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
- Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
- Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.
Nutrition Facts :
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
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 LONG BEANS
i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans
Provided by chia2160
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- heat wok on high.
- add oil, until hot.
- add long beans in batches and stir fry until softened, set aside.
- drain all but 2 tbsp oil in wok.
- add all ingredients until sauce thickens.
- add long beans and serve.
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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.
SESAME CHINESE LONG BEANS | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 15 minsCategory Side DishCalories 160 per serving
- Add 1/2 teaspoon toasted sesame seeds with 1 tablespoon of sesame paste in a small bowl. And then add around 1 or 2 tablespoons of water, stir in one direction for minutes until all the ingredients combined well.
- Bring a large pot of water to a boil, add around 1/4 teaspoon salt and then cook the long beans for 3 minutes (make sure the beans are well-cooked but still green). Transfer out immediately and soak in iced water. Drain completely after cool down.
- Mix all the seasoning expect the sesame paste with the long beans. Give a big stir to make sure all the beans are well coated and the sauce is well absorbed.
SZECHUAN DRY FRIED GREEN BEANS (SIMPLIFIED VERSION ...
From chinasichuanfood.com
Ratings 2Calories 455 per servingCategory Stir Fry
- 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!
SICHUAN DRY FRIED GREEN BEANS ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Ratings 32Calories 394 per servingCategory Main, Side
- Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)
- Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)
- Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
SZECHUAN GREEN BEANS WITH GROUND PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (43)Calories 254 per servingServings 4
- 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.
SZECHUAN TOFU & GREEN BEAN STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
5/5 (19)Total Time 30 minsCategory Healthy Vegetarian Stir Fry RecipesCalories 216 per serving
- Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.
GRILLED SZECHUAN GREEN BEANS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine ChineseCategory VegetarianServings 4Total Time 20 mins
- Place 1/2 teaspoon of Szechuan peppercorns in a mortar and pestle and work into a rough powder. Heat 1 tablespoon of vegetable or canola oil in a medium skillet over medium-low heat until shimmering. Add in remaining 1/2 teaspoon of Szechuan peppercorns and chilies and cook, stirring frequently, until fragrant, about 2 minutes. Add in garlic, scallions, ginger, and mustard powder and cook, stirring, until aromatic, about 1 minute. Remove from heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate and grill basket in place, cover grill and allow to preheat for 5 minutes. In a large bowl, toss green beans with remaining 1 tablespoon of vegetable or canola oil and season with salt and pepper to taste. Transfer green beans to grill basket and cook, stirring occasionally, until beans are blistered and lightly charred about 5 minutes.
- Transfer greens beans back to large bowl. Add in Szechuan peppercorn mixture, crushed Szechuan peppercorns, sesame oil, and sugar. Toss to coat beans thoroughly in the mixture and season with additional salt and pepper to taste. Transfer to serving dish and serve immediately.
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