Szechuan String Beans

A high angle shot of boiled green beans in a white plate - perfect for an article about vegan food

Szechuan String Scallions, red pepper flakes, and ginger are used to flavor summer beans.

Serving 4


1-1/2 pounds of cut green beans

3 tablespoons tamari

1 tablespoon toasted sesame oil

1 tablespoon mirin 1 teaspoon

1 tablespoon peanut oil

2 shallots chopped

2 minced cloves of

2 tablespoons of freshly grated ginger

3 tablespoons minced onion greens

1 teaspoon crushed red pepper

How to prepare:

Lightly cook green beans in a steamer until just tender, about 5 minutes. Rinse with cold water to halt the cooking process, then set aside.

Combine tamari, sesame oil, mirin, and sugar in a small bowl and set aside.

In a wok or big , heat peanut oil over medium-high heat. Stir-fry the shallots, garlic, ginger, scallions, and red pepper flakes for 30 seconds. Add the reserved green beans, followed by the tamari mixture, and stir-fry until aromatic and the green beans are evenly covered. Serve warm.

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