Spicy 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:

• 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.

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:

• Break green beans into 1 1/2 inch long pieces with hands. Rinse and drain thoroughly. Combine sauce ingredients and set aside.
• Slice green onions into strips to match beans. Chop garlic. Heat wok to medium high heat with oil.
• When the oil is hot, stir in red chili pepper, garlic, and green onions. Stir fry briefly until aromatic (1-2 minutes).
• Throw in the green beans and stir fry constantly until color turns dark green and they are about 60 percent cooked. Mix in sauce ingredients into wok. Combine sauce and green bean mixture.
• Cover and cook at high heat for 1-2 minutes. After the green beans are cooked through, season the dish with salt and pepper. Serve hot with rice.

Steps:

• Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
• In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
• Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.