Best Szechuan Green Beans Recipes

SPICY SZECHUAN GREEN BEANS

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.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

SZECHUAN GREEN BEANS

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.

SZECHUAN GREEN BEANS

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.

SZECHUAN GREEN BEANS

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.

SZECHUAN GREEN BEANS WITH GROUND PORK

Steps:

• Steam beans 5 minutes (should be snappy not mushy).
• Combine the first 4 ingredients in a medium bowl.
• Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
• Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
• Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
• Serve over hot rice - Enjoy!

SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)

Steps:

• A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
• Cook green beans in salted boiling water for about 3 minutes.
• Transfer beans to a colander and run cold water. Cut them in half.
• Dice tofu into 1/2 inch cubes.
• In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
• In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
• Add beans and tofu and sauté until heated.
• Add the sauce and sauté until the sauce is bubbly.
• Season with salt and pepper.
• Infuse love and serve!

SZECHUAN GREEN STRING BEANS

Steps:

• Heat 2 cups of the oil in a wok and add the beans.
• Fry for one minute or until soft.
• Drain.
• In a sauté pan, add the remaining oil and heat.
• Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth.
• Add the sesame oil and scallion, swirling to heat through.
• Serve.
• Our beans are extremely crisp, which makes all the difference.

SZECHUAN GREEN BEANS

Steps:

• Peel garlic and ginger. Smash garlic. Trim scallions and cut into 2" lengths (don't be fancy, the next step is a food processor). Place garlic, ginger, and scallions into a food processor and process until finely chopped. Remove to a 14x11x2" dish. Add oil and pepper flakes. Cook in microwave, uncovered, at 100% for 3 minutes. Remove from microwave and stir in remaining ingredients, tossing gently to coat green beans. Cook, uncovered, at 100% for 10-15 minutes, stirring 4-5 times. Serve hot or cold.

SZECHUAN-STYLE GREEN BEANS

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.

HOT SZECHUAN-STYLE GREEN BEANS

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.

EASY MICROWAVE SZECHUAN GREEN BEANS

Steps:

• Finely chop garlic, ginger and scallions together. Place in 14" x 11" x 2" dish, cover with vegetable oil. Cook on high for 3 minutes.
• Removed dish from microwave oven, stir in soy sauce and rice wine vinegar.
• Add green beans, stirring to distribute sauce.
• Cook, uncovered for 15 minutes, stirring 3-4 times during cooking.
• Serve hot or cold. Can be made ahead and reheated for serving.

SZECHUAN GREEN BEANS AND SOBA

Steps:

• Fill a large pan with water and bring to the boil. Add the soba noodles and cook for 5 minutes Drain the noodles, refresh in cold water and set aside.
• Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily).
• Remove the seeds and set aside. In the same pan heat the oils over a medium high heat.
• Trim the ends from the green beans and cut into bite size pieces.
• Add the beans to the pan and sauté for 3 mins, turn the heat down and cook for a further 2 minutes.
• Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes.
• Add the noodles to the pan and toss to coat.
• Pour on the soy sauce and serve sprinkled with the sesame seeds.

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• 1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside. 2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate. 3. Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.

HOT SZECHUAN GREEN BEANS

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.

SZECHUAN GREEN BEANS WITH SOBA NOODLES

Steps:

• Place soy sauce in a small bowl with red pepper flakes. Cook the Soba noodles in boiling water for 3 to 5 minutes. Drain and set aside. Heat the oil and add the garlic. Sautee for 1-2 minutes, then add the string beans. Sautee until bright green and just cooked. Add the green bean mixture to the noodles and toss. Add soy sauce and red pepper as desired.

SZECHUAN GREEN BEANS

Steps:

• 1. Heat oil in skillet on Medium heat.
• 2. Add Green Beans and cook uncovered until tender and slightly caramelized. (approx 20 Mins) Stir often.
• 3. Remove Beans from pan and set aside. In same pan add oil and heat.
• 4. Add Ginger, Garlic and onion. Cook 1 minute.
• 5. Then add garlic chilli sauce, vinigar, soy sauce, sugar, and corn starch mixed with water. Cook until sauce thickens a minute or so.
• 6. Add green beans back to mixture and toss to coat completely. Sprinkle with Sesame Seed and stir. Serve hot

SZECHUAN DRY FRIED GREEN BEANS

Steps:

• *Regularor Chinese long beans.
• **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies.
• It comes in cans.
• It should be rinsed in cold running water to remove the seasonings.
• Unused cha choy keeps for a long time refrigerated in a zipper bag.
• Deep fry the beans until they're well wrinkled, about 3- 4 minutes.
• Pour into a sieve to drain.
• Heat 1- 2 T oil in a wok.
• Stir in the ginger and add the pork.
• Stir fry until the pork is just cooked.
• Stir in the cha choy, then the beans to blend.
• Pour in the sauce and continue to stir until it dries up.
• Finally, stir in the scallions, vinegar and sesame oil.

SZECHUAN GREEN BEANS

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.