Sichuan Green Beans
Recipe: #16191
November 30, 2014
Categories: Side Dishes, Beans, Beans (String), Asian, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Modified from Cooking Light, September 2008."
Ingredients
Nutritional
- Serving Size: 1 (130.8 g)
- Calories 84.2
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 607.3 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 3.6 g
- Sugars - 4.2 g
- Protein - 3.1 g
- Calcium - 48.4 mg
- Iron - 1.5 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook beans in boiling salted water for two minutes or until crisp-tender. Drain and rinse under cold running water; drain.
Step 2
Pat beans completely dry with paper towels.
Step 3
Heat a large skillet over high heat. Add 1 1/2 teaspoons oil, swirling to coat. Add green beans and stir-fry for a couple of minutes, until beans begin to brown. Remove beans into a bowl.
Step 4
Add remaining 1 1/2 teaspoons oil to skillet, swirling to coat. Add shallots, garlic, ginger, and red pepper flakes; stir-fry 15 seconds or just until garlic begins to brown.
Step 5
Return green beans to skillet. Add Chinese black vinegar (or balsamic vinegar), and soy sauce to skillet; toss to combine.
Step 6
Taste for seasonings; add additional salt, if necessary.
Step 7
Serve immediately.
Tips
- Large skillet