Aromatic ginger and garlic, salty tamari, spicy sriracha, these green beans are so delicious I could eat an entire pan of them. You blister the green beans in a hot pan, then add in the garlic, ginger and green onions, next… working quickly you add the sugar, tamari and sriracha. This is where the dish transforms from being boring old green beans to coated in a sticky sauce packed with deep caramelized flavours.
If you haven’t planted your garlic yet, check out my post and get it in the ground! I’ve planted several varieties to see which do best in our new garden. Garlic has got to be one of the easiest things to grow, you literally put a clove in the soil in the fall… and come summer you have a full head of garlic… pure magic! This dish is the perfect use for that home grown garlicky goodness!
I find it easiest (and less stressful) to have all of my ingredients prepared and measured out before I get started. This dish comes together quickly and has high reward in flavour for such little effort! Eat these with a bowl of rice, or even on their own straight from the pan!
Szechuan Green Beans
- 2 tsp. Oil (I use refined coconut oil, but an mild flavoured oil with a high smoke point will do)
- 1 lb. (454g) Green beans
- 2″ piece Ginger, minced
- 4 cloves Garlic, thinly sliced
- 4 Green onions, thinly sliced
- 1 Tbsp. Tamari (gluten free if desired) or Soy sauce
- 1 Tbsp. Sugar (organic and fair trade if possible)
- 1 Tbsp Sriracha
- 1/2 tsp. Toasted sesame oil
- sesame seeds, to garnish
Remove tops from green beans and slice in to 2″ pieces.
Prepare remaining ingredients: mince ginger, thinly slice garlic, thinly slice green onions, measure out tamari, sugar and sriracha into small bowls.
Heat oil in large frying pan over medium high heat. Add beans and toss to evenly coat in oil. Let cook about 5-10 minutes, stirring every few minutes, until browned and blistered.
Turn heat down to low, stir in ginger, garlic and green onions. Sprinkle sugar over top, then add tamari and sriracha. Let cook for 2 minutes until everything is nicely caramelized and sticky.
To serve drizzle with 1/2 tsp. toasted sesame oil and a sprinkle of sesame seeds.