SPICY SZECHUAN GREEN BEANS
I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.
Provided by Tasha
Categories Side Dish Vegetables Green Beans
Time 23m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g
SZECHUAN GREEN BEANS
These are great. The recipe was originally from one of the Moosewood cookbooks with a bit of tweaking. They recommend "follow the cooking method exactly, as it is critical to the success of this dish. Both the wok and the oil should be hot, and the beans should cook quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also, try to hang in there with the full quantity of garlic. The intense cooking heat will take the edge off it, leaving behind just the right amount of flavor." ENJOY!
Provided by Kimke
Categories Vegetable
Time 20m
Yield 6 side dish servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133.5, Fat 9.4, SaturatedFat 1.4, Sodium 203.6, Carbohydrate 12, Fiber 4.2, Sugar 5, Protein 3
SZECHUAN LONG BEANS
i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans
Provided by chia2160
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- heat wok on high.
- add oil, until hot.
- add long beans in batches and stir fry until softened, set aside.
- drain all but 2 tbsp oil in wok.
- add all ingredients until sauce thickens.
- add long beans and serve.
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.
GLAZED CHINESE LONG BEANS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
- In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
SPICY CHINESE LONG BEANS
Steps:
- Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
CHINESE LONG BEANS
A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
- Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.
SZECHUAN GREEN BEANS AND SOBA
This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 849.1, Fat 19.7, SaturatedFat 2.8, Sodium 3387.5, Carbohydrate 150.3, Fiber 9.4, Sugar 3.9, Protein 34.6
SZECHUAN DRY FRIED GREEN BEANS
An authentic Szechuan dish, served in the best Chinese restaurants. You can serve it as an entree in a multi-course Chinese dinner or as an unusual vegetable dish in a western style meal.
Provided by tgobbi
Categories Beans
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303, Fat 14.5, SaturatedFat 4.8, Cholesterol 53.8, Sodium 1745.3, Carbohydrate 25, Fiber 8.2, Sugar 10.3, Protein 20.3
STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL
Tua Yao Pad Prik Pow. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
- Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
- Toss in the long beans and stir-fry 1-2 minutes.
- Spoon in the roast chilli paste. Stir to mix well with the beans.
- Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
- Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
- Season to taste with fish sauce.
- Add the basil, stir well into the mixture to wilt.
- Continue to stir-fry until the beans are tender to your liking.
- Transfer to a serving dish and serve warm along with the other dishes with steamed rice.
Nutrition Facts : Calories 81.8, Fat 4.8, SaturatedFat 0.8, Sodium 235.3, Carbohydrate 7.6, Fiber 0.2, Sugar 0.1, Protein 2.5
SZECHUAN GREEN BEANS
My take on the long green beans you find in some of the Asian fusion restaurants. If you don't have the Szechuan peppercorns this dish will still taste great, though you may want to add some chili flakes or other spice to give it some pep instead of the peppercorns.
Provided by Jordan VanDijk
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 8.5 g, Cholesterol 0.1 mg, Fat 5.3 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 724 mg, Sugar 1.8 g
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