Szechuangreenbeans Recipes

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:

• 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.

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:

• 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.

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

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.

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!

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.

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.

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.