Chris' Recipes

Bon Appetite!

Szechuan style Green Beans

Written By: Chris - Jan• 30•12

One of my favorite side dishes is green beans; especially spicy and sweet Szechuan style!

My version is made without the typical method of deep-frying the beans and I chose sugar substitute as I must constantly watch my waistline!

I use about one pound of fresh french style green beans.  I par-cook them by boiling them for about 5-6 minutes in a pot of lightly salted water.  Depending on how you prefer your texture, you can stop the cooking process by placing them immediately in a bowl of ice water.

 

Then toss them in the prepared Szechuan sauce.

Ingredients:

1 Tablespoon Vegetable Oil
2 large cloves of Garlic
1 T ginger (ground fresh) for convenience, look for the herbs in a paste form in a tube near the fresh herbs. They last a long time.
1/4 Cup Soy sauce
1/4 cup of Rice wine vinegar
2 Tablespoons of Xylitol sugar substitute (or sugar)
2 Tablespoons of Hot Chili sauce/paste
1 teaspoon of Oyster sauce
1 teaspoon of Chili oil
1 Tablespoon of Sesame oil
2-4 Tablespoons of Hoisin sauce (to taste)
3 Tablespoons of fresh Cilantro – chopped
1 T fresh flat leaf Parsley chopped
2 Tablespoons of chunky sugar-free peanut butter
dash of salt
fresh ground black pepper

Saute Garlic in oil over low heat until light brown.  Be careful not to scorch.  Add Ginger.
Slowly add in Soy sauce & Rice wine vinegar.
Add Xylitol and mix until dissolved.
Add hot Chili sauce/paste, Oyster sauce, Chili & Sesame Oils and the Hoisin.
Add peanut butter, salt & pepper and stir until mixed.


Last add the fresh Cilantro & Parsley

In a fry pan, gently mix and toss the sauce with cooked green beans.

Enjoy with your favorite glass of Zinfandel!

Cheers!
~Chris

 

 

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2 Comments

  1. Bill says:

    Chris made the Szechuan style Green Beans again tonight. I really love them!

  2. […] Although I wasn’t feeling like making a potato salad, I had just made a batch of my Szechuan style green beans, and had half a package of blanched left over green beans in the fridge!  I also had some turkey […]

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