I recently had the pleasure of dining at Palette Tea Garden during a work trip to San Francisco. The highlight of my meal was their exquisite Sichuan Green Beans. These delectable green beans had a warm, crunchy texture with a sauce that danced between spicy and sweet, all expertly balanced with seasonal flavors. It was a flavor explosion that left me craving for more.
Once I returned home, I couldn’t resist the urge to recreate this mouthwatering dish. After some diligent searching, I discovered a fantastic recipe that not only satisfied my cravings but also allowed me to share this delightful experience with you.
Sichuan Green Beans Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 pound green beans, trimmed
- 2 tablespoons grapeseed oil (I used grapeseed oil instead of canola)
- 2 teaspoons chili garlic paste
- 2 green onions, thinly sliced (white parts only)
- 1 tablespoon garlic, thinly sliced
- 2 tablespoons liquid aminos (a healthier swap for soy sauce)
- 1 tablespoon rice vinegar
- 3 teaspoons honey (I substituted sugar with honey)
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Heat the grapeseed oil in a wok over medium-high heat.
- Add the trimmed green beans and stir-fry them for 3-5 minutes until they start to slightly shrivel.
- Introduce the garlic, green onions, and chili-garlic paste, and stir to combine.
- Cook the garlic mixture for 30 seconds to a minute.
- Pour in the liquid aminos, rice vinegar, honey, water, and chili flakes.
- Continue to cook for an additional 1-2 minutes until most of the liquids have evaporated.
- If desired, garnish with sesame seeds.
With just a few simple swaps and easy-to-follow instructions, you can savor the magic of Sichuan Green Beans right in your own kitchen. Whether as a side dish or the star of your meal, this recipe captures the essence of that unforgettable dining experience at Palette Tea Garden. Enjoy every bite of these warm, crunchy, and perfectly balanced green beans!