Sichuan green beans

Sichuan dry fried green beans feature blistered green beans tossed with a savory aromatic sauce, making this dish too good to pass up! It’s an addictive side dish and substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}

Szechuan Green Beans are crisp, spicy and full of tangy flavor and definitely my favorite vegetable on a take out menu! Green beans are pan-fried cris

Chinese green beans, blistered to perfection, sauteed in soy sauce, garlic and sesame oil. Tender, smoky wok fired goodness in just 15 mins!

A healthier take on authentic Sichuan dry-fried green beans, perfect as a side dish or served over rice. The green beans are garlicky, tender-crisp, and flavorful, with a distinctive blistered exterior.

These homemade Green beans are sauteed in a garlicky ginger sauce until tender. They are ready and on the table in 15 minutes!

This recipe for Spicy Sichuan Style Green Beans is the perfect way to use fresh summer green beans from the garden or Farmers Market! And these tasty Sichuan Green Beans are low-carb, Keto, gluten-free, low-glycemic, and Vegan! [from KalynsKitchen.com] #KalynsKitchen #SpicySichuanStyleGreenBeans #GreenBeansRecipe #SpicyGreenBeans #SichuanGreenBeans

These spicy Chinese Stir Fry Green Beans are the perfect side dish and a great way to make Chinese takeout right at home.

Gan bian si ji—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip and we're going to be driving that minibus over some uncharted territory.

These mouth numbing Spicy Sichuan Green Beans are tossed with pork and chilis for an amazing side dish!

In Sichuan's gan bian si ji dou, workaday beans become dense, chewy, savory—and downright irresistible. Cooks at Sichuan restaurants deep-fry the beans for gan bian si ji dou because it's the quickest way to remove their excess moisture and transform them from crisp and juicy to dense and meaty. After trying several alternate methods, we landed on a hybrid broil-then-steam technique, which removed almost as much moisture while freeing us up to prepare the rest of the ingredients. Dried…