Last Updated on May 30, 2022
Szechuan Green Beans were featured at Harvest Inn in Glendale, now, sadly closed, but the recipe still lives in my kitchen.
This is for my friend, Adel Luzuriaga of Realty Benefit Systems, who introduced me to these wonderful beans at Harvest Inn in Glendale. Sadly, the restaurant is now closed, but the recipe lives on. I love beans made this way, and I’m glad that Adel and I were able to share them together.
I just finished reading 9 Dragons, a Harry Bosch novel. This time, Harry is in Hong Kong trying to rescue his kidnapped daughter. This book made me think about a few things.
- My son Spane, how I would react if something like that happened to my child.
- Eleanor Wish – I feel bad about what happened to her. You’ll have to read the book to find out what happened. No spoilers here!
- Chinese Food! Gosh, when I was reading this book all I could think about was good Chinese food, specifically, Szechuan Green Beans!
We missed Chinese New Year in 2014, but we’re making our own Chinese New Year with Szechuan Orange Pork Loin Roast, Fried Rice, Asian Coleslaw, and Szechuan Green Beans. I’m going to get out the wok my friend Joan Gearing gave me 20 years ago, and get cooking. I can’t wait!
- 8 ounce Green Beans
- ¼ teaspoon Vegetable base
- ¼ cup Water
- 1 teaspoon Fresh ginger, ground
- 1 clove Garlic
- 1 teaspoon Peanut oil, substitute avocado oil for nut allergies
- ½ teaspoon Chili flakes
- ¼ teaspoon Szechuan peppercorns
- ½ teaspoon Soy sauce
- ½ teaspoon Sesame Oil
- 1 teaspoon Sesame seeds
- Mise en Place
- 8 ounce Green BeansRemove any stems or leaves from the beans and set them aside.
- 1/4 teaspoon Vegetable base, 1/4 cup WaterMix boiling water with the vegetable base and set that aside.
- 1 teaspoon Fresh ginger, 1 clove Garlic, 1 teaspoon Peanut oil, 1/2 teaspoon Chili flakes, 1/4 teaspoon Szechuan peppercorns, 1/2 teaspoon Soy sauce, 1/2 teaspoon Sesame OilPut the wok on the stove and set it on high. Add the oil to the pan when the pan is almost smoking. Quickly add the fresh ginger and garlic and stir fry until the garlic is translucent. Add the green beans and stir fry those as well. Pour the vegetable base over the beans. Add the chili flakes and Szechuan peppers and stir. Cover the wok and set it to medium. Let the beans cook for about 5 minutes or until they are crisp- tender. Add the soy sauce and sesame oil and stir.
- 1 teaspoon Sesame seedsRemove the beans from the wok and put them on a serving dish. Sprinkle sesame seeds over them as garnish. You can add chilis as garnish.
Aw, this was an incredibly nice post.
Another great recipe from The Good Plate.
Really liked these green beans, they weren’t too spicy for me. Thanks!