Szechuan Green Beans
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
Sauce:
- 2 tbsp soy sauce
- 1 tbsp seasoned rice vinegar
- 1 tsp sugar
- 1½ tsp Szechuan peppercorns *If you can't find Szechuan peppercorns, use a pinch or two, to taste, of crushed red pepper flakes instead.
Green Beans:
- 8 oz haricot verts, trimmed
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- 1 tsp fresh ginger, minced
- 1 clove of garlic, minced
Instructions
- Prepare the sauce by combining the soy sauce, rice vinegar, sugar, and Szechuan peppercorns in a small dish; whisk well. Set aside to let the flavors mingle.
- Bring a large pot of salted water to a boil, add the green beans, and cook for 1-2 minutes, or until crisp-tender.
- Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts, so add 1-2 minutes if you are using regular green beans.
- Heat the oil in a large skillet over medium-high heat. Add the green beans and cook, stirring often, for 1 minute.
- Add the ginger and garlic and cook, stirring constantly, for 1 minute.
- Add the sauce and cook, stirring frequently, for 1-2 minutes or until thickened.
- Transfer to a serving dish and serve immediately. Enjoy.