Recipe: Szechuan Green Beans
Green beans are, in my opinion, one of the best spring veggies because they’re green, crunchy and delicious raw. However, there are still some cold nights ahead of us and this dish is a great way to use green beans in a bold, flavorful, comforting side dish.
Chinese style Szechuan cooking is characterized by bold flavors resulting from garlic and lots of spice (most often from chilies). Don’t go light on the garlic here or you’ll really miss out on the boldness of this dish!
Szechuan Green Beans
- 2 teaspoons olive oil
- 1 pound green beans, trimmed (you can chop them or leave them whole)
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, chopped
- 3 scallions, sliced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon low sodium soy sauce
In a large skillet over medium-high heat, heat the oil. Add the green beans and toss. Let cook 1-2 minutes then add the garlic, ginger, and chili flakes. When the green beans begin to brown, add the soy sauce and scallions. Mix and cook 1-2 more minutes, until most of the soy sauce has been absorbed.
To garnish, sprinkle with sesame seeds or extra slices of scallions.
68 calories ∣ 22 calories from fat ∣ 2 g fat ∣ 0 g saturated fat ∣ 11 g carbs ∣ 4 g fiber ∣ 3 g protein ∣ Good source of vitamins A, C and K