Ingredients
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1
-
1
-
2
-
2
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1
-
1
-
2
-
1
-
1
-
3
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-
-
-
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Directions
Szechuan Green Beans, This was one of my favorite dishes when I lived in China. The recipe comes from Potsticker Chronicles by Stuart Chang Berman., We enjoyed these beans which have a nice kick from the chili paste. I did cut back on the oil substantially, using 1 tsp of sesame oil total, as used regular beans which I steamed first. Served along side a grilled Tuna steak and rice which rounded out the meal. Thank you chinadoll for sharing the recipe., This was one of my favorite dishes when I lived in China. The recipe comes from Potsticker Chronicles by Stuart Chang Berman.
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Steps
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1
Done
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If Using Regular Green Beans, Steam or Parboil Them For 5 Minutes. (regular Green Beans Are Thicker Than Chinese Long Beans So They Take Longer to Cook). |
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2
Done
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Rinse Cut Beans in Cold Water. |
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3
Done
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Combine the Bean Sauce, Soy Sauce, Sherry, Sugar, Cornstarch, Chili Paste, and Sesame Oil. |
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4
Done
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Add 2 Tablespoons Cold Water. |
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5
Done
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Heat Both Oils in a Wok Until Smoking. |
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6
Done
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Add Beans and Stir-Fry For 10 Minutes or Until Beans Are Bright Green in Color and Slightly Wrinkled. |
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7
Done
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Add Sauce and Stir-Fry Until Sauce Thickens. |
