Ww Szechuan Green Bean Stir Fry 1 Point Recipes

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SPICY SCREAMIN' SZECHUAN STIR FRY



Spicy Screamin' Szechuan Stir Fry image

This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.

Provided by BrotherAdso

Categories     Soy/Tofu

Time 1h

Yield 6 serving(s)

Number Of Ingredients 29

12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu
3 -6 tablespoons water
2 red chilies, diced
2 yellow chili peppers, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (I've found Sun Luck brand to be the best)
2 tablespoons rice wine vinegar
1 tablespoon sherry wine
1 tablespoon cider vinegar
2 tablespoons honey
3 -4 teaspoons szechuan seasoning (Option ( make your own with szechuan peppercorns, anise, etc. But I'm content with the McCormick va)
1/2 teaspoon ginger
cayenne
1 -3 teaspoon minced garlic
1 1/2 teaspoons hot chili oil
1/2 teaspoon sesame oil
1/2 cup sliced water chestnuts
1/4 cup bamboo shoot
3 stalks celery, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3/4 cup carrot, diced
1 1/2 cups broccoli florets
1 1/2 cups straw mushrooms
2 tablespoons peanut oil
6 scallions, lower portions only, diced
3 teaspoons minced garlic
1 red chile, diced
1 yellow chili pepper, diced

Steps:

  • Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
  • Add the szechuan seasoning, ginger, cayenne, and garlic.
  • Stir to mix.
  • Add the oils, mix, and then water down to desired spiciness.
  • Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
  • Shake or turn occasionally to ensure even flavor distribution.
  • Heat the oil in your wok.
  • Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
  • Turn on the fan above your stove.
  • Trust me.
  • Add the marinated chicken and about 1/3 of the sauce.
  • Saute on high heat for 5-10 minutes.
  • Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
  • Add 1/3 more of the marinade sauce.
  • Add broccoli, bamboo shoots, mushrooms and bell peppers.
  • Saute for 3-5 minutes.
  • If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
  • Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.

Nutrition Facts : Calories 165.7, Fat 5.8, SaturatedFat 0.9, Sodium 1223, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 6.6

SZECHWAN CHICKEN OVER STRING/GREEN BEANS



Szechwan Chicken over String/Green Beans image

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

2 teaspoons sesame oil, divided
3/4 cup carrot, cut into match stick sized strips
1/2 lb boneless chicken breast, thinly sliced
3 garlic cloves, minced
2 teaspoons fresh ginger, minced
1/2 teaspoon red pepper flakes
1 tablespoon reduced sodium soy sauce
1 tablespoon mirin or 1 tablespoon dry sherry
2 teaspoons cornstarch
1/2 lb fresh green beans, trimmed
2 teaspoons sesame seeds, toasted

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

BEEF AND GREEN BEAN STIR-FRY



Beef and Green Bean Stir-Fry image

This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine.

Provided by daisygrl64

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 sweet red pepper (or green)
1 lb lean ground beef
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups green beans (diagonally halved and trimmed)
1/2 cup beef stock
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
2 green onions, thinly sliced

Steps:

  • seed, core and cut red pepper into thin strips, set aside.
  • in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate.
  • drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
  • add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
  • return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok.
  • bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
  • sprinkle with green onions and serve.

Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 5.2, Cholesterol 74.2, Sodium 1100.5, Carbohydrate 17.8, Fiber 3.5, Sugar 8.4, Protein 26.4

WW SZECHUAN GREEN BEAN STIR-FRY 1- POINT



Ww Szechuan Green Bean Stir-Fry 1- Point image

This is out of my old WW cookbook called 123 Success Recipe Collection, dated 1997.This side dish is packed with flavor and color. Serve it with chicken breasts marinated in a teriyaki-soy mixture for a speedy, delicious supper.

Provided by teresas

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb green beans, cut into 2-inch lengths
2 tablespoons reduced sodium soy sauce
2 teaspoons ketchup
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
3 tablespoons water
1/2 teaspoon hot red pepper sauce
1/2 garlic clove, minced
1 (8 ounce) can bamboo shoots or 1 (8 ounce) can sliced water chestnuts, drained
1 teaspoon sesame oil

Steps:

  • In a large saucepan, steam the green beans until crisp, about 5 minutes.
  • Drain in a colander.
  • Meanwhile, in a small bowl, combine the soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
  • Spray a large nonstick skillet with nonstick cooking spray;heat. Stir-fry the green beans and garlic 2 minutes add the soy sauce mixture and cook, stirring, until thickened, about 3 minutes longer. stir in the bamboo shoots, (if using) and sesame oil, serve at once.

Nutrition Facts : Calories 70.8, Fat 1.4, SaturatedFat 0.2, Sodium 340.8, Carbohydrate 13.2, Fiber 5.2, Sugar 4, Protein 4.1

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