Hot Szechuan Green Beans Recipes

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.

Steps:

• Rinse and drain green beans;trim off and discard stem ends.
• Cut green beans into 2- to 3-inch lengths.
• In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
• Set a 10- to 12-inch frying pan over high heat.
• When pan is hot, add green beans and 1/4 cup water.
• Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes.
• Uncover and cook until any remaining water has evaporated.
• Add oil, garlic, and ginger to pan stir until green beans and garlic are slightly browned, 1to 2 minutes.
• Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes.
• Pour into serving dish.
• Serve hot or cold.

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.

Steps:

• To medium Dutch oven, add 2 cups canola oil and heat to 350°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.

Steps:

• in oil mix garlic and red pepper flakes
• add green beans cook until just tender
• add peanuts
• add soy sauce and vinegar
• add pepper.

Steps:

• Heat the sesame oil in a heavy skillet or wok.
• Add the beans and stir-fry until almost tender.
• Add the ginger and garlic.
• Cook for three minutes longer.
• Add the soy and chili sauce.
• Bring to a boil and cook for 30 seconds.
• Serve warm.

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.

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.