Jet Tila’s Szechuan Green Beans

Szechuan Green Beans

Prep 5 mins  Cook 12 mins   Eat 17 mins

You might call these Ugly Green Beans, but once you taste these Szechuan Green Beans, there is no going back!  They are delicious beyond belief. Frying the beans gives them tons of caramelization flavor.  Adding some minced garlic and ginger root sends them up a notch, but then adding Jet Tila’s sweet and savory sauce to the green beans sends them out of this world.  It’s eye rolling time.  You may never cook green beans another way again!

I’ve adapted Jet Tila’s delicious recipe for Szechuan-Style Green Beans from his book 101 Asian Dishes You Need to Cook Before You Die. Originally deep fried, then stir-fried in a wok, I have developed a method for this fast cooking dish by pan frying in a deep skillet. I found that I will make them more often when I don’t have to drag out my deep fryer or use lots of oil for the frying process!

Prep all ingredients before beginning the cooking.

Make sure to prep the sauce and all ingredients before you begin cooking this dish.  When doing high heat cooking like this, you have to be ready for the next step.

Dredge the wet green beans in cornstarch and pan fry.

In a large deep skillet add enough canola oil to cover the bottom of the pan. Heat on high. Dredge the beans in the cornstarch and slide them into the skillet, topping the beans with any loose cornstarch. Cover the skillet with a splatter guard for safety.

Let the green beans fry until golden brown on the bottom.

Let the beans cook until the bottoms are golden brown. The green beans here from my garden are a bit mature and required stringing while prepping and a little more time on the heat.

The beans are done when golden brown and wrinkly.

Using some tongs, stir and turn over the green beans as you are able. Add more canola oil as needed. Let them cook again until the beans are golden brown. When they are wrinkly, remove them to a bowl or plate.

The minced garlic and ginger root cook very quickly.

Immediately add the garlic/ginger mixture to the pan and stir fry for 30 seconds or until fragrant.

The sauce is added and stirred for a minute.

Add the beans and the sauce. Stir until the beans are coated. Place the beans in a serving bowl and keep warm.

Salmon with a Tamarind Sauce, Szechuan Green Beans and Basmati Rice.

We enjoyed the Szechuan Green Beans paired along Salmon with a Tamarind Sauce and Basmati Rice.

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Szechuan Green Beans

Sauce
2 Tablespoons hoisin sauce
2 Tablespoons + Oyster Sauce
2 Tablespoons Chinese rice wine or dry sherry
1 1/2 Tablespoons brown sugar
1 teaspoon chili garlic sauce
Green Beans
2 Tablespoons garlic minced
2 Tablespoons minced ginger root
1 pound green beans, trimmed
1/4 cup canola oil divided
1/4 cup cornstarch

1. Combine the sauce ingredients in a small bowl and set aside.

2. Mince the garlic and ginger together in a small food processor and set aside.

3. Wash the green beans and drain them thoroughly.

4. In a large deep skillet add enough canola oil to cover the bottom of the pan. Heat on high.

5. Spread the cornstarch on a plate. Dredge the beans in the cornstarch and slide them into the skillet, topping the beans with any loose cornstarch. Cover the skillet with a splatter guard for safety.

6. Let the beans cook until the bottoms are golden brown. Using some tongs, stir and turn over the green beans as you are able. Add more canola oil as needed. Let them cook again until the beans are golden brown. When they are wrinkly, remove them to a bowl or plate.

7. Immediately add the garlic/ginger mixture to the pan and stir fry for 30 seconds or until fragrant. Add the beans and the sauce. Stir until the beans are coated. Remove from heat. Place the beans in a serving bowl and keep warm.

Servings: 2  – 410 calories per serving

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Szechuan Green Beans

I've adapted Jet Tila's delicious recipe for Szechuan-Style Green Beans from his book 101 Asian Dishes You Need to Cook Before You Die. Originally deep fried, then stir-fried in a wok, I have developed a method for this fast cooking dish by pan frying in a deep skillet. I found that I will make them more often when I don't have to drag out my deep fryer or use lots of oil for the frying process!

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Course: Vegetable

Cuisine: Chinese

Servings: 2

Calories: 410kcal

Ingredients

Sauce

• 2 Tablespoons hoisin sauce
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Chinese rice wine or dry sherry
• 1 1/2 Tablespoons brown sugar
• 1 teaspoon chili garlic sauce

Green Beans

• 2 Tablespoons garlic minced
• 2 Tablespoons minced ginger root
• 1 pound green beans trimmed
• 1/4 cup canola oil divided
• 1/4 cup cornstarch

Instructions

• Combine the sauce ingredients in a small bowl and set aside.
• Mince the garlic and ginger together in a small food processor and set aside.
• Wash the green beans and drain them thoroughly.
• In a large deep skillet add enough canola oil to cover the bottom of the pan. Heat on high.
• Spread the cornstarch on a plate. Dredge the beans in the cornstarch and slide them into the skillet, topping the beans with any loose cornstarch. Cover the skillet with a splatter guard for safety.
• Let the beans cook until the bottoms are golden brown. Using some tongs, stir and turn over the green beans as you are able. Add more canola oil as needed. Let them cook again until the beans are golden brown. When they are wrinkly, remove them to a bowl or plate.
• Immediately add the garlic/ginger mixture to the pan and stir fry for 30 seconds or until fragrant. Add the beans and the sauce. Stir until the beans are coated. Remove from heat. Place the beans in a serving bowl and keep warm.

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