"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Wednesday, September 7, 2011

Spicy Sichuan Style Green Beans

I have been loving Kayln's Kitchen! It's a wonderful blog filled with South Beach recipes. When I saw this one I knew we had to try it! Randy RAVED throughout the whole meal about how amazing these green beans were. I made a few slight alterations to Kayln's original recipe but they turned out awesome. We will definitely eat these again...and again...and again! They went great with my asian turkey lettuce wraps :)

Spicy Sichuan Style Green Beans

1 lb. fresh green beans, washed, trimmed and cut into bite-sized pieces
1/2 c. water
2-3 tbsp. soy sauce
1 tsp. Splenda (you could use sugar instead)
1/4 tsp. red pepper flakes
1/4 tsp. ground white or black pepper
1 tbsp. olive
2 tbsp. minced garlic
1 tbsp.  peeled and minced ginger root (I used a small cheese grater to "mince")

Mix together the soy sauce, sweetener of your choice, red pepper flakes, and ground pepper and set aside. Heat a large skillet with a tight-fitting lid over high. When the pan is hot, add the beans and water. Cover and cook on medium-high heat for about 5 minutes or until the beans are bright green and starting to get tender. Remove the lid and continue to cook until all the water is evaporated.
Add the oil, minced garlic and ginger and cook about 2 minutes, stirring constantly so the garlic and ginger don't burn. Add the soy sauce mixture and cook an additional 2 minutes, until the sauce thickens and beans are tender-crisp. Serve immediately. Makes 4 servings.

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