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Hot Szechuan- Style Green Beans

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Ingredients

Adjust Servings:
1 lb green beans
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar or 2 teaspoons splenda sugar substitute
1/4 - 1/2 teaspoon hot chili flakes
1/4 teaspoon white pepper
1 tablespoon canola oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger

Nutritional information

44.4
Calories
17 g
Calories From Fat
1.9 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
255.3 mg
Sodium
6.3 g
Carbs
1.7 g
Dietary Fiber
3 g
Sugars
1.7 g
Protein
68 g
Serving Size

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Hot Szechuan- Style Green Beans

Features:
    Cuisine:

    This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from Sunset Magazine.

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Hot Szechuan-Style Green Beans, This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from Sunset Magazine., We weren’t fussy over the flavour the rice wine vinegar gave the dish. We prefer a less sour taste and a touch of sesame seed oil.


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    Steps

    1
    Done

    Rinse and Drain Green Beans;trim Off and Discard Stem Ends.

    2
    Done

    Cut Green Beans Into 2- to 3-Inch Lengths.

    3
    Done

    in a Small Bowl, Mix Soy Sauce, Rice Vinegar, Sugar, Chili Flakes, and White Pepper.

    4
    Done

    Set a 10- to 12-Inch Frying Pan Over High Heat.

    5
    Done

    When Pan Is Hot, Add Green Beans and 1/4 Cup Water.

    6
    Done

    Cover and Cook, Stirring Once, Until Beans Are Bright Green and Slightly Crunchy to Bite, 3 to 4 Minutes.

    7
    Done

    Uncover and Cook Until Any Remaining Water Has Evaporated.

    8
    Done

    Add Oil, Garlic, and Ginger to Pan Stir Until Green Beans and Garlic Are Slightly Browned, 1to 2 Minutes.

    9
    Done

    Stir Soy Mixture and Add to Pan; Bring to a Boil and Stir Until Most of the Liquid Has Evaporated and the Sauce Thickens and Coats the Beans, 2 to 3 Minutes.

    10
    Done

    Pour Into Serving Dish.

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