Szechwan String Beans
Scallions, red pepper flakes, and ginger spice up summer string beans.
Requiring minimal preparation and a short cooking time, this spicy Szechwan staple makes weeknight dinner a breeze.
Serves 4
What You Need:
- 1-1/2 pounds green beans, trimmed
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon peanut oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons minced scallions
- 1 teaspoon red pepper flakes
What You Do:
- In a steamer, lightly steam green beans until just tender, about 5 minutes. Rinse under cold water to stop cooking process and set aside.
- In a small bowl, combine tamari, sesame oil, mirin, and sugar, and set aside.
- In a wok or large skillet over medium-high heat, heat peanut oil. Add shallots, garlic, ginger, scallions, and red pepper flakes and stir-fry for 30 seconds. Add reserved green beans, then add tamari mixture and stir-fry until mixture is fragrant and green beans are well-coated. Serve hot.
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