instead of ordering takeout, make these spicy stir fried sichuan green beans right at home! They are easy to make and packed full of delicious umami flavors.
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Ok guys. How many of you have gone to a Chinese restaurant (eat in or takeout) and ordered the spicy stir fried Sichuan green beans (or szechuan as used to be commonly used)?
I’ll be honest, when I eat out, I don’t tend to order vegetables. I know. That’s wrong of me. But I sometimes hate spending money on something that I don’t necessarily LOVE. And I don’t really love vegetables, in general. I like them. I don’t LOVE them.
That is, until I tried these spicy stir fried Sichuan green beans. I mean guys, these are good. Seriously good. I never knew a vegetable could be so good. Except when I made these delicious curried zucchini rounds. Those were good too.
So I guess I can LOVE vegetables, under the right circumstances.
Stir fried in pork fat, garlic, ginger, soy sauce and chili sauce, these green beans are packed full of umami flavor. And I mean packed full.
And true to this blog, they are super easy to make. I’ve made these a bunch of times when I needed a last minute easy vegetable to go along with whatever dish I’m making. I don’t even care if the theme is not Chinese. They are that good.
The ingredients in this are pretty darn easy to find. You should be able to get everything at your local grocery store. However, if you don’t already have chili garlic sauce and pork fat, you can also buy through the links below. I earn a commission of these links guys. It helps me run the site though.
I LOVE these green beans. I wish I had spent more time ordering these at Chinese restaurants. All the years I missed out on these delicious morsels of umami goodness. What shame.
But now we can enjoy them guys. And you will enjoy them! Even if you think you don’t want to eat a vegetable dish.
If you’re looking to make a whole Chinese takeout meal, check out these great recipes:
- 1 lbs. green beans ends removed
- 2 tbsp. pork fat
- 1 tsp. grated ginger
- 2 cloves garlic minced
- 2 tbsp. chili garlic sauce
- 1 tbsp. soy sauce
Heat 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.
Add ginger and garlic and stir fry until toasted (light golden brown). Be careful not to burn as it will give your dish a bitter flavor.
Add the soy sauce and chili garlic sauce, cover and cook for 10 minutes, stirring periodically to prevent burning. Reduce the heat if the chili starts to burn.
Remove from heat and serve.