Szechuan-Style Green Beans
These green beans boldly embrace the vibrant spices and aromatic essence of Szechuan cuisine. Drawing from the distinct flavour palette of the Chinese province of Sichuan, they are infused with garlic, ginger, chili peppers, and, most importantly, Sichuan pepper. While the spelling may vary, one thing remains consistent — the irresistible allure of the fiery flavour will leave you craving more with every mouthful. Pair these rebellious green beans with your favourite vegan mains, or let them stand alone as the star of the show. Whether served alongside fragrant rice, tossed into a stir-fry, or devoured straight from the skillet, their unmatched versatility ensures they steal the spotlight every time.
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Ingredients
Szechuan Mixture
- ¼ cup tamari
- 3 tbsp minced ginger root
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup or blue raw agave
- 2 tbsp minced garlic about 4 cloves
- 1 tsp ground szechuan peppers
- ½ tsp hot chili flakes
- ½ tsp freshly ground pepper
Other
- ¼ cup vegetable broth
- ½ cup diced onion
- 1 tbsp Bragg soy seasoning or tamari
- 1 tbsp dried mushroom powder
- 2 tsp Bestchestershire sauce vegan Worchestershire Sauce
- 4 cups green beans with ends removed
- 2 tbsp water
Instructions
- Prepare Szechuan Mixture. In a small bowl, add ¼ cup tamari, 3 tbsp minced ginger root, 2 tbsp each sesame oil and minced garlic , 1 tbsp each maple syrup and rice wine vinegar, 1 tsp ground Szechuan peppers, ½ tsp each hot chili flakes and freshly ground black pepper. Mix until well combined.¼ cup tamari, 3 tbsp minced ginger root, 2 tbsp sesame oil, 1 tbsp rice wine vinegar, 1 tbsp maple syrup, 2 tbsp minced garlic, 1 tsp ground szechuan peppers, ½ tsp hot chili flakes, ½ tsp freshly ground pepper
- Place a large frying pan on medium-high heat and add ¼ cup vegetable broth. Once hot, add ½ cup chopped onions and cook for 5 minutes. Let the broth cook off so onions can brown but add a little water if they begin to stick. If they become too dry, onions may burn.¼ cup vegetable broth, ½ cup diced onion
- Add 1 tbsp each Bragg seasoning and dried mushroom powder, and 2 tsp Bestcestershire Sauce. Cook a few minutes before adding the green beans.1 tbsp Bragg soy seasoning or tamari, 1 tbsp dried mushroom powder, 2 tsp Bestchestershire sauce
- Add 4 cups green beans and stir until well coated. Add 2 tbsp water and cover with a lid. Let cook, stirring once, for 2-4 minutes or until beans are bright green and slightly crunchy to the bite.4 cups green beans, 2 tbsp water
- Uncover and add the Szechuan Mixture to the beans and toss until the beans and garlic are slightly browned, 1 to 2 minutes. Stir until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 more minutes. Pour into a serving dish and serve immediately.
Breakout Trick
Dried Mushroom Powder is ground dried mushrooms that add umami. It is an easy do-it-yourself alternative to buying dried mushrooms. Place about ¼ cups of dried mushrooms into a spice or coffee grinder and process into a powder. This makes approximately 2 tablespoons of powder.
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
Nutrition
Calories: 156kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 908mgPotassium: 413mgFiber: 4gSugar: 9gVitamin A: 869IUVitamin C: 18mgCalcium: 83mgIron: 2mg
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