Olive Magazine
Szechuan Green Beans

Szechuan dry-fried green beans

Published: June 5, 2017 at 12:11 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

We love the zing of szechaun peppercorns – this is one of the most popular takeaways among our team, but only takes minutes to recreate

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal174
fat12.3g
saturates0.9g
carbs8.5g
sugars6.2g
fibre6.7g
protein4.1g
salt1g
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Ingredients

  • 300g green beans, trimmed of any fat
  • for frying oil
  • 1 tsp Szechuan peppercorns, crushed
  • 3-4 small whole dried red chillies
  • 2 cloves garlic, crushed
  • 3cm chunk ginger, grate
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing rice wine
  • 1/2 tsp sesame oil

Method

  • STEP 1

    Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well and pat completely dry on kitchen paper.

  • STEP 2

    Heat a wok or non-stick pan to high. Add the beans with a good pinch of salt without oil and dry fry, turning until they start to blister and wrinkle.

  • STEP 3

    Scoop out of the pan then add 2 tbsp oil with the szechuan peppercorns and chillies. Cook for a couple of minutes then add the garlic and ginger and cook for 2 minutes

  • STEP 4

    Add back the beans with the soy, shaoxing wine and sesame oil. Toss and serve.

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