Spicy Sichuan Green Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- 1 pound green beans trimmed and cut into halves
- 1/4 - 1/2 teaspoon red pepper flakes i use 1/2
- 1/4 teaspoon white pepper can use black pepper
- Carbohydrate 11.8951550375156 g
- Cholesterol 1.63333333001956 mg
- Fat 3.41591271077859 g
- Fiber 4.1148477456209 g
- Protein 3.21777694973302 g
- Saturated Fat 0.637567112685184 g
- Serving Size 1 1 Serving (138g)
- Sodium 137.761989711032 mg
- Sugar 7.78030729189467 g
- Trans Fat 0.122943995401362 g
- Calories 83 calories
Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large. Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper. Mince 2 tablespoons of garlic. Peel and mince 2 tablespoons of ginger root. Use a large frying pan with a tight-fitting lid and heat over high heat. When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes, or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will need 5 minutes). Remove the lid and continue to cook until all the water is evaporated. Add the oil, minced garlic and minced ginger, cook about 2 minutes, stirring several times so the garlic and ginger don't burn. Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more until the sauce thickens and coats the beans and beans are tender crisp. Serve hot, or at room temperature.
