Szechuan Green Bean
These beans are "dry-fried," which makes them more tender and less crunchy. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired.
- 1 lb Chinese longbeans
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 scallions (spring onions, green onions), white parts only
- 1/2 teaspoon chili paste
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- Pepper to taste, optional
- 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
Cut the longbeans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions.
Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Remove the long beans and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.
Serving suggestion: Szechuan Green Beans would make an excellent side dish to accompany Mapo Tofu
Yield: 4 Servings