Posted by: Cidell
I love spicy Asian foods. When we do go out for lunch, I find myself choosing the sichuan string beans from our local spot. I decided it was high time to try it at home. Cooks Illustrated to the rescue again!
I made this for my friend’s Passover seder on Friday night and originally for lunch co-op months ago. By quadrupling the original recipe to four pounds of string beans and stir frying on my outdoor grill’s wok, I was able to make enough for 16 in one go. It received rave reviews from everyone with some being syphoned off for leftovers. Cook’s also has a variation with broccoli that sounds just as good.
The original calls for ground pork and suggests shitake mushrooms to make it veggie. Since this was going to be my main course, I added large chunk TVP (so hard to find locally I finally bought a box from Amazon). Oh, and I got the fresh French green beans from Sam’s Club for all of $4. By far the least expensive meal I’ve put together!
Sichuan String Beans
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1teaspoon sugar
- 1/2teaspoon cornstarch
- 1/4teaspoon ground white pepper
- 1/4teaspoon red pepper flakes
- 1/4teaspoon dry mustard
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 pound green beans , ends trimmed, cut into 2-inch pieces
- 4 ounces shitake mushrooms or two cups of moist TVP
- 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 3 scallions , white and light green parts sliced thin
- 1 teaspoon toasted sesame oil
In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
Heat oil in 12-inch nonstick skillet (I used a 22 inch wok) over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.
Cal 200; Fat 14 g; Sat fat 3 g; Chol 20 mg; Carb 12 g; Protein 8 g; Fiber 4 g; Sodium 680 mg