Szechuan Green Bean Recipe
Szechuan green beans are dry-fried, a cooking technique that makes them extra tender. Using frozen green beans makes them even more tender. Why? Because you can remove extra water by thawing the green beans, microwaving them for a minute, and then squeezing the water out of them.
1 bag frozen green beans, thawed
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 tablespoon scallion or onions, chopped
2 tablespoons canola or other vegetable oil
1 tablespoon soy sauce
½ teaspoon sugar
Pinch of cayenne pepper
- Microwave thawed green beans for 1 minute. Squeeze out excess water and dry with paper towel. Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or “pucker” and turn brown (5 – 7 minutes). Remove the beans and set aside.
- Heat 1 tablespoon oil on high heat. Add the garlic, ginger and scallions. Stir-fry for a one minute.
- In a separate bowl, mix the soy sauce, sugar and pepper.
- Add the beans and sauce. Cook for 2 minutes.