sechuan

These effortless Chinese Green Beans are pan-fried to blistered perfection then coated with a garlicky-sweet-spicy sauce that makes them impossible to resist. 

Chinese Green Beans

soy sauce (or use Tamari for gluten-free)

honey

chili paste

neutral oil (I use avocado oil)

green beans (trimmed, washed and thoroughly dried)

garlic

salt (only if necessary)

In a small bowl, combine soy sauce, honey, sambal oelek and 1 tablespoon water. Set aside.

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once the oil is hot, add the green beans. Give them a quick toss to coat in the oil then leave them undisturbed until they start to slightly char, about 4 minutes. Flip them around to char on the other side, another 3 minutes, or so. Toss again and continue to cook beans until they are tender and blistered, about 3 more minutes. You may want to do this in two batches if your skillet isn&#39;t very large.

Lower heat to low, add garlic and sauté until fragrant, about 1 minute. Turn off the heat and pour the soy sauce mixture into the pan and sauté for 1 more minute, tossing the beans until they are fully coated in the sauce. Taste and add a pinch of salt, if needed. Serve immediately.

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Chinese Green Beans

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Chinese Green Beans

The most viewed sechuan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine