Szechuan Green Beans
I've adapted Jet Tila's delicious recipe for Szechuan-Style Green Beans from his book 101 Asian Dishes You Need to Cook Before You Die. Originally deep fried, then stir-fried in a wok, I have developed a method for this fast cooking dish by pan frying in a deep skillet. I found that I will make them more often when I don't have to drag out my deep fryer or use lots of oil for the frying process!
Servings: 2
Calories: 410kcal
Ingredients
Sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Chinese rice wine or dry sherry
- 1 1/2 Tablespoons brown sugar
- 1 teaspoon chili garlic sauce
Green Beans
- 2 Tablespoons garlic minced
- 2 Tablespoons minced ginger root
- 1 pound green beans trimmed
- 1/4 cup canola oil divided
- 1/4 cup cornstarch
Instructions
- Combine the sauce ingredients in a small bowl and set aside.
- Mince the garlic and ginger together in a small food processor and set aside.
- Wash the green beans and drain them thoroughly.
- In a large deep skillet add enough canola oil to cover the bottom of the pan. Heat on high.
- Spread the cornstarch on a plate. Dredge the beans in the cornstarch and slide them into the skillet, topping the beans with any loose cornstarch. Cover the skillet with a splatter guard for safety.
- Let the beans cook until the bottoms are golden brown. Using some tongs, stir and turn over the green beans as you are able. Add more canola oil as needed. Let them cook again until the beans are golden brown. When they are wrinkly, remove them to a bowl or plate.
- Immediately add the garlic/ginger mixture to the pan and stir fry for 30 seconds or until fragrant. Add the beans and the sauce. Stir until the beans are coated. Remove from heat. Place the beans in a serving bowl and keep warm.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 410kcal