Sichuan Green Beans
  • 1 pound Chinese long beans or regular green beans,cut on the diagonal into 2-inch pieces
  • 1 tablespoon bean sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable or chicken broth
  • 1 tablespoon dry sherry
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon chili paste, or to taste and tolerance (the hotter the better for me!!)
  • 1 tablespoon sesame oil
  • 3 tablespoons vegetable oil
  1. If using regular green beans, parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans.) Put the cut beans in a colander and rinse thoroughly. Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste, and sesame oil in a bowl. Add 2 tablespoons cold water. Heat the oil in a wok until smoking. Add the green beans and stir-fry for 10 minutes, or until the beans are bright green in color and slightly wrinkled.
  2. Add the sauce ingredients and stir-fry until the sauce thickens. Serve with brown rice.
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I really love this stuff.