Szechuan Green Beans

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Tater Tot Halibut

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
10 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

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Ingredients

2 cups canola oil, plus 1 tablespoon
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 ounce hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves

Directions

To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

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Comments & Reviews

recipe Szechuan Green Beans
Carolyn Seattle, WA 12-31-2009
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YUM!
Rated: 5 stars out of 5

If you like Asian flavors you will love these green beans! I agree with the other posters about using low sodium soy sauce. ... I used low sodium and they were still salty, but unbelievably good. Also, I took a previous poster's suggestion and added some disolved cornstarch to thicken up the amazing sauce. Also, my beans needed more than 45 seconds in the oil. More like 2 minutes. Thank you, Guy!!!Read more
recipe Szechuan Green Beans
Jessica Bronx, NY 09-27-2009
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BIG HIT!!
Rated: 4 stars out of 5

Deep frying these green beans brings a great texture. Everyone loved them no need for chinese take out if you follow this... recipe. Only thing I will change is to sub low sodium soy sauce for regular soy sauce. But I will be making this again and again. Read more
recipe Szechuan Green Beans
Alfonso Avon, CT 08-12-2009
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as close to CHINESE as I have EVER made!
Rated: 5 stars out of 5

Hey Guy I Loved the Recipe, Great Flavor. I Subbed Skunk Cabbage for the Green Beans. I made the Sauce as close as I could ((... I Didn't have Rice Vinegar or Sesame Oil )) I used distilled water and Mineral Oill but.......I cut off the Stems of the Skunk Cabbage, Dicarded any Funky Looking thorns and Cut the Skunk Cabbage in Half. I Boiled a pot of sand and water, and Broiled the Skunk Cabbage for 3 days, as the Sauce was reducing to a crust. Strained the Skunk Cabbage in a garbage disposal and put it in a bowl and ground on the Sauce! Thanks for the Recipe, I'll add it to my WINNERS! TonyRead more
recipe Szechuan Green Beans
Kimberly Grand Rapids, MI 07-26-2009
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Good Recipe - Great flavor
Rated: 4 stars out of 5

Really good taste, easy. I wanted this to be an entree, so I added shitake mushrooms, green onion, 4 T cashews, and a T of... cornstarch, omitted frying, ate it with brown rice. Pretty fast, good leftovers. Will make again! Read more
recipe Szechuan Green Beans
Jeff San Carlos, CA 03-22-2009
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Never Knew How to Do This
Rated: 5 stars out of 5

I always wondered about the texture of the beans in Chinese restaurants, I didn't know they were deep fried. This is an... excellent recipe, easy and comes out perfect with very little work. Also, I can't believe someone doesn't follow the recipe (doesn't deep fry) and then gives a low rating. What's up with that?Read more
recipe Szechuan Green Beans
Tony Frackville, PA 03-11-2009
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As Close to Chinese as I have EVER Made!
Rated: 5 stars out of 5

Hey Guy I Loved the Recipe, Great Flavor. I Subed Brussel Sprouts for the Green Beans. I made the Sauce as close as I could... (( I Didn't have Rice Vinegar or Sesame Oil )) I used white Venegar and Olive Oil but.......I cut off the Stems of the Brussel Sprouts, Dicarded any Funky Looking leaves and Cut the Brussel Sprouts in Half. I Boiled a pot of water, and Boiled the Brussel Sprouts for 3 Minutes, as the Sauce was reducing to a glaze. Strained the Sprouts in a colander put them in a bowl and poured on the Sauce! Thanks for the Recipe, I'll add it to my WINNERS! TonyRead more