If Szechuan green beans are on a Chinese menu, I’m sure to order it. I hadn’t gotten around to searching for a good recipe to make at home when I had the pleasure of enjoying some of these fabulous green beans that a good friend of mine made.
Recently, I had an excuse to gear up for a special meal when my daughters visited bringing a significant other with them. I decided to try another new recipe (coming soon—slow cooker Korean short ribs) to go along with the Chinese green beans. I made my tried and true green basmati rice to finish things off, and it was a truly outstanding meal. Simply frantastic, I might add!
But back to these delicious green beans…they are a snap (no pun intended) to make. After cutting the beans, you do a quick stir fry. After removing the beans, you stir fry the aromatics (garlic, ginger, and scallions). Then the beans go back in with the sauce you’ve mixed up using common Chinese ingredients most supermarkets carry. That’s it—easy beansy!
These green beans are a little bit sweet and a little bit spicy—just my cup of Chinese tea.
One year ago: Classic Pot Roast
Two years ago: Best Steak Ever (Indoors)
Three years ago: Coffee Crème Brûlée
Four years ago: Roger’s Jambalaya
Chinese Green Beans
- 1 1/2 lbs. green beans
Ingredients for Sauce
- 1 tbl. bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce) I have always used hoisin sauce.
- 1 tbl. dark soy sauce
- 2 tsp. Chinese rice wine or dry sherry
- 1 1/2 tsp. sugar
- 1 tbl. chopped garlic
- 1 tbl. chopped ginger
- 2 scallions, chopped, white part only
- 1/2 tsp. chili paste
- 3 tbl. vegetable or peanut oil for stir-frying, or as needed
*If you don’t have a wok (and why don’t you?), you can probably do a reasonable job with a very large frying pan.
Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
Combine the sauce ingredients and set aside.
Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the beans. Stir-fry for 7 – 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy.
Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic.
Add the chili paste.
Add the sauce and the green beans. Toss the ingredients together and serve hot.
Source: An internet recipe via my good friend Cathy