It’s bean time in the garden! Even with the Japanese beatles eating their fill of leaves, the beans are coming in fast and furious.
The magic of the purple beans…I still get tickled when they turn from purple to green as they cook.
This recipe has been one I have worked on over the past couple of years and have finally gotten to the point where I am always happy with the sauce. My daughters agree that my stir fry sauces have come a long way over the years. A fact that they are very happy about.
As you can see, in our house, it the green beans are usually made with Persian rice with tadig, but I have also made it with a more traditional Chinese sticky rice. EIther way, it is a treat for dinner!
Green Beans in Szechuan Sauce
Inspired by Guy Fieri’s Szechuan Green Beans
2 tablespoons canola oil, divided
2 large cloves garlic, minced
1/4 cup soy sauce
1/4 tsp ground ginger
1 Tbsp hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon white wine
1/2 teaspoon sesame oil
1 1/2 pound green beans, trimmed
1/4 cup peanuts, chopped
Add 1 Tbsp oil to a wok and heat over high heat. Add the green beans and stir fry till cooked through and tender, about 10 minutes. (Note: if you want to speed up the process, first steam the beans for 1 – 2 minutes in the microwave, then stir fry).
Meanwhile, in a small bowl, mix together the soy sauce, ginger, chili garlic sauce, rice wine vinegar, hoison, wine, and sesame oil. In a small saucepan, heat 1 Tbsp oil over medium heat. Heat for another 2 – 3 minutes. Add the sauce to the cooked green beans and mix well.
Serve on top of rice, topped with peanuts. Enjoy!