Spicy Sautéed Green Beans

Ingredients

• 500g (1.1 lb) green beans, trimmed 500g (1.1 lb) green beans, trimmed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons spicy chili bean paste 2 tablespoons spicy chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic, grated ginger, and crushed Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
3. 3.
   Add the green beans to the wok and stir-fry for 3-4 minutes until they start to blister and turn bright green.
4. 4.
   In a small bowl, mix together the spicy chili bean paste, soy sauce, and sugar. Pour the sauce over the green beans and toss to coat evenly.
5. 5.
   Continue stir-frying for another 2-3 minutes until the green beans are tender-crisp and well-coated with the sauce.
6. 6.
   Remove from heat and sprinkle with toasted sesame seeds. Season with salt to taste.
7. 7.
   Transfer to a serving dish and garnish with additional toasted sesame seeds, if desired.

Treat your ingredients with care...

• Green beans — Make sure to trim the ends of the green beans before cooking to remove any tough parts.
• Sichuan peppercorns — Adjust the amount of crushed peppercorns according to your spice tolerance. For a milder flavor, reduce the amount or omit them entirely.
• Spicy chili bean paste — Look for this ingredient in Asian grocery stores or online. If unavailable, you can substitute with a combination of chili paste and fermented black beans for a similar flavor profile.
• Toasted sesame seeds — To toast sesame seeds, heat them in a dry skillet over medium heat for a few minutes until golden brown and fragrant. Stir frequently to prevent burning.
• Salt — Taste the dish before adding salt, as the soy sauce and spicy chili bean paste already contain salt.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes along with the spicy chili bean paste.
• To make the dish more substantial, you can add sliced chicken, beef, or tofu during the stir-frying process.
• If you prefer a less spicy version, reduce the amount of spicy chili bean paste or substitute it with a milder chili sauce.
• Serve the Spicy Sautéed Green Beans as a side dish alongside steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Spicy Sautéed Green Beans hot as a side dish or as part of a larger Chinese meal. Garnish with additional toasted sesame seeds for an extra pop of flavor and visual appeal.

Presentation advice

Arrange the vibrant green beans on a serving platter, ensuring they are evenly coated with the spicy sauce. Sprinkle the dish with a generous amount of toasted sesame seeds for an attractive finishing touch. Serve alongside other colorful Chinese dishes to create an enticing spread.