Free Shipping on 3 TasteBooks or more

Stir-Fried Szechuan Green Beans

CecileCecile
servings:Makes 4 as a side dish or 2 as a main course

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dry mustard
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 pound green beans, ends trimmed, cut into 2-inch pieces
  • 1/4 pound ground pork
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 3 scallions, white and light green parts, sliced thin
  • 1 teaspoon toasted sesame oil
Stir-Fried Szechuan Green Beans photo

directions

  • 1

    1. In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.

  • 2

    2. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.

  • 3

    3. Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.