Among other things, my mom instilled in me a deep love of Sichuan green beans. That sweet, spicy, sticky glaze sends me over the moon. I am sorry to be the one to tell you this (if you didn’t already know), but most restaurant versions are deep fried. That doesn’t entirely cross it off my list, but I do sort of stop counting it as a “veggie” if it’s primary method of cooking is submersion in hot oil. Call me crazy.
Anywho, I found this recipe on Cooks for stir-fried Sichuan green beans and figured I’d give it a go. I edited it a bit, mostly to eliminate some ground pork. Not that pork wouldn’t be good, but I want a veggie dish. Plus, cutting out the pork, but keeping the sauce the same means that the beans are extra saucy and I like that. Boom
- 2 T soy sauce
- 1 T dry sherry (or vermouth, in a pinch)
- 1 t sugar
- ½ t cornstarch
- ¼ t white pepper
- ¼ t red pepper
- ¼ t dry mustard
- 2 T water
- 2 T veggie oil
- 1 lb green beans, ends trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 T fresh ginger, minced
- 3 scallions, white and green thinly sliced
- 1 t toasted sesame oil
- Stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
- Heat oil in large nonstick skillet over high heat until very hot (just smoking). Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes. If beans darken too quickly, reduce heat to medium-high.
- Reduce heat to medium-high and add garlic and ginger. Cook, stirring constantly, until fragrant (~20 seconds). Stir sauce to recombine and add to pan. Toss and cook until sauce is thickened, 5 to 10 seconds.
- Remove pan from heat and stir in scallions and sesame oil. Serve immediately and ENJOY!