Szechuan Green Beans

I love the crunchy sweetness of stir-fried green beans, and the dish compels me to slink into Chinese dives for a fix. This version from Whole Foods’ blog lacks the specific taste of a commercial wok, but it’s a fast and tasty rendition. Use the freshest, firmest green beans you can find for an easy side dish.

Ingredients

1 pound green beans, ends trimmed
1 teaspoon medium-heat oil (canola, peanut, macadamia, etc)
1/2 teaspoon red pepper flakes
1 garlic clove, chopped finely and set aside for 10 minutes (this maximizes the health properties of garlic)
1 tablespoon sherry vinegar
1 teaspoon soy sauce or tamari
1/2 inch piece fresh ginger, skin removed and finely chopped

Directions

1. Place the green beans on a baking sheet and broil about 10 minutes or until speckled with black spots. Rotate the sheet once halfway through. Remove the baking sheet from the oven and turn out the beans into a large bowl. Set aside.
2. Add oil to a small skillet over medium heat. Add red pepper flakes and garlic and cook about 3 minutes until golden. Turn off the heat and immediately add the vinegar. Swirl the skillet and then stir in the soy sauce.
3. Pour the garlic-vinegar sauce over the green beans and toss well. Toss in the ginger and serve.

Makes 4 servings. Takes 15 minutes.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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