Low Sodium Szechuan Green Beans2013-01-05
- Servings : 4
- Prep Time : 10m
- Cook Time : 8m
- Ready In : 20m
Szechuan green beans are classic Chinese takeout fare, and usually packed with sodium. You love this low salt version- full of flavor and crunchy green beans!
To prevent spattering of hot oil, it is important to make sure that the green beans are completely dry before frying them.
- 1 pound green beans, trimmed
- 1 recipe Better-Than-Soy-Sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 2 bunches green onion, white part only, chopped
- 2 cups and 1 tablespoon canola oil, divided
Heat two cups canola oil in a large stew pot or dutch oven.
While large pot of oil is heating, saute ginger for 1-2 minutes over medium heat in remaining oil using a medium saute pan. Add garlic and onions and saute for an additional 1-2 minutes. Add red pepper flakes and saute for an a final minute. Remove from heat and set aside.
Pat green beans with paper towns to make sure that they are completely dry. Ensure that large pot of oil is hot enough to fry the green beans by placing on bean in the pot. When the bean sizzles and bubbles, the oil it hot enough. Place 1/2 of beans in the oil and fry for 1-2 minutes. Remove and transfer to a plate lined with paper towels. Repeat with second half of green beans.
Combine the green beans, garlic, onion, ginger, and red pepper flakes with Better-Than-Soy-Sauce. Toss to coat. Serve immediately.
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This information is per serving.
Total Fat18.4 g
Saturated Fat3.1 g