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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Szechuan Green Beans would make an excellent side dish to accompany Mapo Tofu. Ingredients:
1 pound green beans, washed and trimed. |
1 tablespoon garlic, chopped |
1 tablespoon ginger, chopped |
2 scallions (spring onions, green onions), white parts only, tinly sliced |
1/2 teaspoon chili garlic sauce |
1 tablespoon dark soy sauce |
1/2 teaspoon sugar |
1/4 teaspoon salt, or to taste |
pepper to taste, optional |
2 tablespoons canola oil or peanut oil for stir-frying, or as needed |
Directions:
1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
2. Cut the longbeans on the diagonal into slices approximately 2 inches long.
3. Chop the garlic, ginger and white part of the scallions.
4. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or pucker and turn brown (5 - 7 minutes).
5. Remove the green beans and drain in a colander or on paper towels.
6. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili sauce and stir-fry for a few more seconds until aromatic.
7. Add the green beans and the remaining ingredients. Mix together and serve with steamed rice.
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