20 May 2013

Easy Sichuan Green Beans

A fast post for an easy green bean side ... beans are starting make the appearance in the produce markets. They are bright green and firm and perfect for a fast steam with an easy spicy topping ... enjoy! I made pork lo mein last evening and these beans sat alongside as a hot spicy counterpoint to all those slippery saucy noodles and pork strips. Heaven to our starving garden work-weary bodies!

Hope you, too, are deliciously weary at the end of your weekend from outdoor air and high hopes gardening! Have a great week anticipating the next weekend project on your 'to do list'!

Easy Sichuan Green Beans


1 lb. fresh green beans, washed and tipped
2 tsp. peanut oil
2 tsp. tamari sauce
2 tsp. minced garlic
1 tsp. sugar
1 tsp. sesame oil
2 tsp. hot chili paste or prepared Sichuan sauce
2 generous tbsp. black and white sesame seeds, toasted

Making the Dish:

1. Steam the green beans  for approximately 8 minutes or until the beans are bright green and tender crisp.
Drain them and rinse under ice cold water. Set aside.

2. Heat a wok and add the peanut oil and garlic, stirring for just about 30 seconds. Add the rest of the sauce ingredients and stir it until it is reduced and syrupy.

3. Toss in the cooled green beans and toss to coat the beans and heat them up.

4. Turn the beans onto a pretty platter and sprinkle on the toasted sesame seeds. Serve immediately.


  1. These sound yummy. Always looking for new twists on cooking veggies.

  2. I love all the flavor atop those green beans! So tasty!

  3. Mmmm, spicy green beans. I like this recipe because it is easy and has Asian flavors. I bet you could use other vegetables as well.


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