Crunchy Szechuan Green Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 clove garlic minced
- 2 teaspoons soy sauce
- 2 tablespoon hoisin sauce
- 2 teaspoons toasted sesame oil
- 1- inch knob of fresh ginger minced (should equal about 2 teaspoons)
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1 teaspoon red pepper flakes (this will be spicy - reduce if you prefer less spice)
- 1 tablespoon sunflower oil
- 1 pound green beans cut into 1-inch pieces and rubbed dry with a towel
- Carbohydrate 14.15433399525 g
- Cholesterol 0.24 mg
- Fat 8.397527711 g
- Fiber 4.73578524813806 g
- Protein 3.4581452835 g
- Saturated Fat 1.07615600405 g
- Serving Size 1 1 Serving (173g)
- Sodium 138.73638555 mg
- Sugar 9.41854874711194 g
- Trans Fat 0.43884692775 g
- Calories 135 calories
Whisk together the first seven ingredients (through crushed red pepper) in a small bowl. Set aside.Heat the sunflower oil in a wok or heavy-bottomed saute pan over medium-high heat. Just when the sunflower oil begins to shimmer, add the green beans and sauté, stirring constantly, until they begin to blacken in small spots, about 3 minutes. (Note: Be careful when adding the green beans to the pan, as they should sizzle and pop a bit if the oil is hot enough. This process should go very quickly, with the green beans retaining a bright green color, even though they will start to blacken a bit in spots.)Add the sauce to the pan, stirring to coat the green beans. Cook just until the sauce reduces slightly, about 2 minutes.Serve immediately, on their own, or over rice.
