Spicy Sichuan Style Green Beans

This recipe for Spicy Sichuan Style Green Beans is the perfect way to use fresh summer green beans from the garden or Farmers Market! And these tasty Sichuan Green Beans are low-carb, Keto, gluten-free, low-glycemic, and Vegan! [from KalynsKitchen.com] #KalynsKitchen #SpicySichuanStyleGreenBeans #GreenBeansRecipe #SpicyGreenBeans #SichuanGreenBeans #Beans #GreenBeans

Last year I planted way too many green beans and found it hard to keep them picked and eaten. This year I planted just three short rows of green bean seeds, which gave me enough plants to produce plenty of beans. I’ve only grown beans the last few years, but each year I’ve found some favorite recipes using them. (If you’re growing beans and need ideas, you can’t go wrong with World’s Easiest Garlicky Green Bean Stir Fry or Lemony Green Beans.)

The day I tested this recipe for Spicy Sichuan Style Green Beans I shared them with a friend and we ate every single one in about five minutes, so I think it’s a safe bet that this recipe will become another favorite.

"Spicy Sichuan Style Green Beans" , By Food Blog Nindi .

This recipe for Spicy Sichuan Style Green Beans is the perfect way to use fresh summer green beans from the garden or Farmers Market! And these tasty Sichuan Green Beans are low-carb, Keto, gluten-free, low-glycemic, and Vegan! [from KalynsKitchen.com] #KalynsKitchen #SpicySichuanStyleGreenBeans #GreenBeansRecipe #SpicyGreenBeans #SichuanGreenBeans #Beans #GreenBeans

Total time: 15 minutes
Servings: 4 Servings

Ingredients :

• 1 lb. fresh green beans, trimmed and cut into halves or thirds
• 2 T soy sauce (I used low-sodium; use gluten-free soy sauce if needed)
• 1 T rice vinegar (not seasoned)
• 2 tsp. sweetener of your choice (I used Stevia in the Raw Granulated Sweetener)
• 1/4 – 1/2 tsp. red pepper flakes (I used 1/4 tsp. and the beans were fairly hot)
• 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
• 1 T vegetable oil (I used grapeseed oil)
• 2 T minced garlic
• 2 T peeled and minced ginger root

Instructions :

• Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large.
• Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper. Mince garlic enough to make 2 T minced garlic. Peel ginger root and mince enough to make 2 T minced ginger.
• Use a large frying pan with a tight-fitting lid and heat over high heat.
• When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will probably need 5 minutes to get done.)
• Remove the lid and continue to cook until the water is all evaporated.
• Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
• Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
• Serve hot or at room temperature.