Sichuan Green Beans

In restaurants, these green beans are typically deep-fried in oil. This simplified home version stir-fries the beans until browned and blistered, then combines them with lively seasonings for a robust side dish.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

• 1  pound  green beans, trimmed and cut into 2-inch pieces
• 1  tablespoon  canola oil, divided
• 1/4  cup  chopped shallots
• 1 1/2  tablespoons  minced garlic
• 1  tablespoon  minced peeled fresh ginger
• 1/2  teaspoon  crushed red pepper
• 1  tablespoon  Chinese black vinegar or balsamic vinegar
• 1  tablespoon  low-sodium soy sauce
• 1/2  teaspoon  salt

Preparation

1. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.

2. Heat a 14-inch wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.

3. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.

Nutritional Information

Calories:

60 (42% from fat)

Fat:

2.8g (sat 0.2g,mono 1.4g,poly 0.7g)

Protein:

1.3g

Carbohydrate:

7.4g

Fiber:

2.9g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

287mg

Calcium:

40mg