Spicy Szechuan Green Beans

>> Sunday, March 30, 2014

Spicy Szechuan Green Beans

If you've ever been to a PF Chang's restaurant, you might have tasted these craveable green beans. They have all of the tastiest seasonings the Szechuan province of China can offer. If you can find a jar of preserved Sichuan vegetables, definitely add it to the mix. It adds a powerful punch of flavor.

These are traditionally made with foot-long Asian green beans. If you find them in a store, give them a try - they'll have a different flavor than regular green beans.

Spicy Sichuan Green Beans


1 lb green beans
2 tablespoons fresh ginger, grated
2 tablespoons garlic, thinly sliced
2 tablespoons cooking oil
2 tbsp Sichuan preserved vegetables (optional)

For the sauce 

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 tbsp Chinese chili-garlic paste
1 tsp sesame oil


Rinse and trim the ends off the green beans; steam in a microwave 5 minutes, or until almost tender. Whisk together the sauce ingredients.

Heat the cooking oil in a wok over high heat. Add the green beans and toss in the oil, then drizzle on the sauce and stir-fry until the sauce coats the beans and is thickened. Stir in the preserved vegetables, if using.

Serves 4.


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