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Sichuan Green Beans
Indulge in the bold and vibrant flavors of Sichuan Green Beans! This enticing recipe features tender-crisp green beans sautéed with aromatic garlic, ginger, and shallots, perfectly balanced with a kick of crushed red pepper. With tangy rice vinegar and savory Bragg's Liquid Aminos sauce, this dish will transport your taste buds to the heart of Sichuan cuisine. Get ready to savor the mouthwatering fusion of heat, tang, and umami in every bite!
Serve the Sichuan Green Beans as a flavorful side dish alongside your favorite protein, such as grilled chicken or tofu.
Pair it with steamed rice or noodles for a satisfying main course.
For added crunch, garnish with toasted sesame seeds or chopped peanuts before serving.
Adjust the amount of crushed red pepper according to your spice preference.
Be mindful of the cooking time to maintain the vibrant green color and crispy texture of the beans.
1 lb green beans, trimmed and cut into 2-inch pieces
1 tbsp olive oil, divided
¼ cup chopped shallots
1½ tbsp minced garlic
1 tbsp minced peeled fresh ginger
½ tsp crushed red pepper
1 tbsp rice vinegar
1 tbsp Bragg’s Liquid Amino
½ tsp salt
Heat 1/2 tbsp of olive oil in a large skillet or wok over medium-high heat.
Add the green beans to the skillet and sauté them for about 5 minutes until they become tender-crisp and slightly charred. Remove the beans from the skillet and set them aside.
In the same skillet, add the remaining 1/2 tbsp of olive oil and heat it over medium heat.
Add the chopped shallots, minced garlic, minced ginger, and crushed red pepper to the skillet. Stir-fry them for about 1 minute until they become fragrant.
Return the green beans to the skillet and add the rice vinegar, Bragg's Liquid Aminos, and salt. Stir everything together to combine.
Continue cooking the green beans for another 2-3 minutes until they are heated through and well-coated with the sauce.
Remove the skillet from the heat and transfer the Sichuan Green Beans to a serving dish.
Serve the Sichuan Green Beans hot as a side dish or with steamed rice as a main course.
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