Let me start by saying these spicy szechuan green beans are my new favorite vegetable. Always on the quest for delicious ways to cook vegetables, and partial to the flavors of Southeast Asia and China, I wonder why it took me so long to come up with this recipe? Oh well, I’ve got it now. One of the main ingredients (and the main driver of deliciousness) in the dish is the chili garlic sauce. I go through a ton of this sauce in my cooking (see Braised Green Beans and Coconut Rice) as I love to use it in so many different dishes. It has a wonderful flavor; it’s not overly spicy or garlicky, adding the perfect amount of heat and flavor.
The chili garlic sauce paired together with a splash of soy sauce, and some minced garlic and ginger make for the perfect umami flavor in these spicy szechuan green beans. Frying all the ingredients together in the pork lard adds an additional layer of richness, enhancing the beans even further. I have become a big fan of cooking with Epic Animal Oil, Pork Lard, 11 Ounce.
Start by heating the pork lard over medium-high heat in a covered saucepan (or skillet). Add the beans and cook for 8 minutes, stirring every couple of minutes. They will crackle and pop as they are cooking. Add ginger and garlic and stir fry until toasted to a golden brown color. Be careful not to let the garlic and ginger burn.
Add the soy sauce and chili garlic sauce, cover and cook for 10 minutes, stirring periodically to prevent burning. Any kind of soy sauce works for this, however, I prefer the dark soy as I think it adds an extra depth of flavor. You may need to reduce the heat if the chili starts to burn. Remove from heat and serve with your favorite Chinese dishes such as Shrimp Lo Mein, Kung Pao Calamari, Wonton Noodle Soup or just along side some Coconut Rice.
Now tell me this isn’t your new favorite vegetable recipe!
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