Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Szechuan Green Beans
Someone sent me an email a while back raving over sezchuan green beans and finally, this past weekend I got to make them and all I have to say is: Thank you. I mean really, thank you. I thought I loved green beans before but boy was I wrong. Sure sauteed green beans are good and so is green bean casserole but I mean green beans that are crispy and spicy? In the words of Uncle Jessie…have mercy.
Doing some research prior to making these I discovered that many recipes called for the green beans to be deep fried first. However, since i did just eat a plate of these a few days ago, I decided to do a quick pan fry instead of a deep fry. I was very pleased with the result. The beans were crisp and flavorful and I didn’t have to use much oil. It’s a win win really.
Chinese long beans are the traditional bean used in this recipe but alas, those can be hard to find unless you have an Asian grocery store in your area. If you don’t, or if you are too lazy to drive the 5 miles to the Asian grocery store like me, your standard beans that you find in the grocery store will work just fine.
Szechuan Green Beans
Ingredients
Ingredients:
- 2 tablespoons plus 1 teaspoon peanut oil
- 1 pound green beans trimmed and rinsed
- 2 cloves garlic minced
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 tablespoon sambal oelek chili paste
- 1/2 teaspoon kosher salt
- 2 tablespoons mirin wine
- 1 tablespoon rice vinegar
- sesame seeds optional
Instructions
- Heat 2 tablespoons of peanut oil in a wok or other large skillet over medium high heat. Cook green beans 2 - 3 minutes or until the beans start to crisp slightly. Transfer to a plate.
- In the same pan that you cooked the beans in stir in remaining ingredients including remaining peanut oil. Cook for 30 seconds. Be careful not to burn the garlic. Return beans to the pan and continue cooking 3 - 4 minutes or until the beans have softened slightly but are still crisp.
- Transfer to a serving platter. Sprinkle with sesame seeds if desired and serve hot.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Andy
November 5, 2012 at 6:06 pmGreat Recipe.
Except I would say, using non-chinese green beans, I found the beans were not cooked based on the specified time frame.
Next time, I will steam the beans for 2 mins in microwave and try your recipe.
Jaime
January 12, 2011 at 4:56 pmMade these tonight, and added shitake mushrooms, so, so good.
Diana Drexler
January 7, 2011 at 5:08 amditto to Jenn, Love Uncle Jessie. Going to try this soon!
Jenn's Food Journey
January 6, 2011 at 4:59 amOk, first… love the Uncle Jessie reference :) Second…OMG those green beans sound amazing. Than again, I will eat pretty much anything that has Sambal Oelek in it! Too bad i didn’t see this early, I just made green beans on the grill last night!!
Inna
January 5, 2011 at 5:50 pmThis looks so yummy! I’m always looking for new ways to cook veggies and this looks great!
Tiffany
January 5, 2011 at 4:28 pmThese look just like the Chinese green beans at our favorite local take-out! Certainly one of my faves to order, and while my husband isn’t too fond of vegetables with much texture and crunch (he prefers the lifeless, mushy ones!), I’m confident that he can be persuaded with a batch of these…it’s a work in progress :) Can’t wait to try! (P.S. I stumbled upon your blog a couple weeks ago and have been addicted ever since. I’ve toyed with starting one myself, but feel it would pale in comparison, but you have given me inspriation nonetheless. I’m a foody at heart and my husband is always telling me to put my recipes out there…so maybe one day :) Thanks for sharing with us!)
France
January 5, 2011 at 11:16 amI was just looking at the Chinese long beans yesterday. I can close to buying them but standing there in the middle of the grocery store I was at a loss for what I would do with them this week. Thank You. I love these Szechuan beans and had forgotten all about them. They are my favorite thing to order at a restaurant on west broadway in Vancouver. Now I know how to make them myself! Thanks for sharing!
StephenC
January 5, 2011 at 10:23 amI am fortunate in that I can get long beans in a heartbeat. I’ve bookmarked this and will make it soon, subbing Chinese cooking wine for mirin (it’s what I have on hand) and some sriracha sauce. Thanks.
Michelle
January 5, 2011 at 9:58 amMy husband loves green beans in any form, and I know he’d be crazy about this dish.