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Spicy Szechuan-Style Stir-Fried Green Beans Recipe

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Ingredients

Adjust Servings:
3 tablespoons rice wine
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon garlic slivered
1 tablespoon ginger julienned
1/4 teaspoon red pepper flakes
6 cups green beans ends trimmed
1 cup red bell pepper sliced

Nutritional information

163.6
Calories
75g
Calories From Fat
8.3g
Total Fat
1.1 g
Saturated Fat
0mg
Cholesterol
514.5mg
Sodium
17.9g
Carbs
6.7g
Dietary Fiber
4.6g
Sugars
4.6g
Protein
146g
Serving Size (g)
4
Serving Size

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Spicy Szechuan-Style Stir-Fried Green Beans Recipe

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    Cuisine:

    I'm glad you posted this despite not being crazy about it. I really enjoyed it! I found it easy to prepare, with ingredients I always have on hand. used extra virgin olive oil instead of vegetable oil, and used about 1-2 T. of rice vinegar instead of rice wine, because I didn't have the rice wine on hand. But it came out wonderfully; sort of like a General Tso's sauce for beans. I've also used it as a sauce for a stir fry mix (carrots, beans, broccoli, bell peppers). Delicious! Thank you for sharing!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Szechuan Green Beans, It may seem strange that I’m posting this recipe because I tried it and I wasn’t a huge fan, but hey I figure someone out there may like it! This is from 1, 000 Vegetarian Recipes., I’m glad you posted this despite not being crazy about it. I really enjoyed it! I found it easy to prepare, with ingredients I always have on hand. used extra virgin olive oil instead of vegetable oil, and used about 1-2 T. of rice vinegar instead of rice wine, because I didn’t have the rice wine on hand. But it came out wonderfully; sort of like a General Tso’s sauce for beans. I’ve also used it as a sauce for a stir fry mix (carrots, beans, broccoli, bell peppers). Delicious! Thank you for sharing!, I’m glad you posted this despite not being crazy about it. I really enjoyed it! I found it easy to prepare, with ingredients I always have on hand. used extra virgin olive oil instead of vegetable oil, and used about 1-2 T. of rice vinegar instead of rice wine, because I didn’t have the rice wine on hand. But it came out wonderfully; sort of like a General Tso’s sauce for beans. I’ve also used it as a sauce for a stir fry mix (carrots, beans, broccoli, bell peppers). Delicious! Thank you for sharing!


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    Steps

    1
    Done

    Stir Together the Rice Wine, Soy Sace, Sugar, and Cornstarch.

    2
    Done

    Heat the Vegetable Oil Over High Heat and Add the Garlic, Ginger, and Pepper Flakes.

    3
    Done

    Add the Green Beans and Bell Peppers and Cook Until Tender.

    4
    Done

    Add the Sauce Mixture and Bring to a Boil, Reduce Heat and Let Thicken.

    5
    Done

    Enjoy!

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    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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