Thursday, September 4, 2014

Spicy Green Beans

Spicy green beans. My favorite Chinese dish. I have been attempting to perfect them for the last two years and even though I still haven't quite perfected them, I'm definitely getting closer and almost there! I just bought some more green beans today and am planning on trying them again soon to see if I can get them just right. But without further to do, here is what I did:

What you need:
* generous 1 1/4 cup (I probably had closer to 2 cups) green beans, trimmed and cut diagonally into 2 inch sections.
* 2 tbsp vegetable or peanut oil
* 4 dried chile's, cut into 2-3 pieces
* 1/2 tsp Sichuan peppers (I don't like these so I did not use them)
* 1 garlic clove, finely sliced
* 6 thin slices of fresh ginger
* 2 scallions, white part only, cut diagonally into thin pieces
* pinch of salt
* Soy sauce

I was very excited several weeks ago when I found a cookbook I forgot I had: "Cooking School CHINESE: Bring the flavors of China to life in your own kitchen!" 
Yes, now that is JUST what I need! My aunt bought me this cookbook several years ago and I had not used it yet and I have found so many good recipes in it to try! Unfortunately I could not find dried chilis around here since we don't have an Asian market, so I had to order them on Amazon. They cost only a few dollars with free shipping BUT were coming straight from Thailand and wouldn't arrive for 3-4 weeks!  After several weeks, they finally arrived, and I could try my recipe.

First, I cut and washed all my green beans. The recipe calls for 1 1/4 cup, I used probably closer to two cups. Now keep in mind, in China they don't measure and so I have gotten into the habit as well when I'm cooking Chinese food! Therefore I'll do my best to give you close measurements. 

After you wash the beans, set them aside. 
I then cut everything I needed so they were all ready to just throw in my skillet when it was time.
Cut the red chilis and set aside. 
Do the same with the garlic cloves (I used 3... I LOVE fresh garlic...) and ginger. Set aside.
Cut the scallions... using only the white part at the bottom. I did use a little green and it was fine.

Now the key to the beans is to cook them BY THEMSELVES FIRST! I turned my stove on rather high (the Chinese cook over very high temperatures) and then put in a little oil. When the skillet was hot, I threw in the green beans. I then watched them closely and stirred occasionally to keep them from burning. I turned the temperature down to medium. I then let them cook for quite a while until they started to "pucker." This took probably close to 10 minutes. Once they were fully cooked and mostly "puckered," I set them aside.
I then put a little more oil in and added the chili's and Sichuan peppers (if you want, I did not use them) and then add in garlic, ginger, and scallions. Cook until slightly brown. 
Then add beans back in. I added a splash of soy sauce and salt for more flavoring. 

That's all there is to it! Make sure you serve them HOT! They are not good cold. : )

Email me with any questions and I'll try my best to help!


  1. Great photos!!
    My green beans are growing like crazy, you need to come get some! :)

    1. Ohhhh, if I were closer, I'd love too!


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