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My review
Spicy Szechuan Green Beans
2
Tasha
"I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam."
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Ingredients
23 m servings 77Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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8/7/2016
My husband I ate these before we could even sit at the table. Instead of steaming/boiling them, I pan fried them in coconut oil. I heated the oil to a medium high heat so the beans would blacken...
1/30/2017
Made a few substitutions. Added triple the sugar and used brown sugar. Added more pepper flakes. Missed the ginger. Added a bit of cornstarch at the end to thicken up the sauce. Was a big hit w...
5/21/2018
This is a really good dish. You can always replace the sugar with a small amount of sugar substitute.
8/27/2017
I like the idea that you can change the spiciness by adding more or no red pepper flakes. We love it hot and the grandkids love it not quite as spicy !
6/8/2017
My adult daughter and I devoured these! We both agreed that this is a keeper that will be made again and again! Delicious