Ginger juice elevates Szechuan-style green beans
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
We’ve been obsessed with Szechuan-style green beans ever since the early days of Betelnut in San Francisco. Well, with a little kitchen creativity, they can also be a healthful side dish. A mere smidgen of canola oil is melded with fragrant chile, garlic, sherry vinegar and soy sauce before being tossed with oven-roasted beans. The real trick? Squeezing the juice of freshly grated ginger over the legumes for added flavor--without additional fat. Thus, our obsession deepens.
Szechuan Green Beans
Yield: 4 servings
Cook Time: 15 minutes
1 pound green beans, ends trimmed
1 teaspoon canola oil
½ teaspoon red pepper flakes (less if you prefer a gentler heat)
2 garlic cloves, finely chopped
1 tablespoon sherry vinegar
1 teaspoon soy sauce
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated