recipe
Szechuan Garlicky Green Beans
by Brava Chef Annie
Serving Size:
1
Active Time:
~00:05
Total Time:
~00:12
About this Recipe
Szechuan Green Beans are known for both their flavor and cooking method—“dry frying” the green beans in a hot wok or saute pan until they begin to brown. Here, green beans are cooked until tender and slightly browned, then tossed in a sauce that hits all the right notes—savory, subtly sweet, with a hint of spice. Scallions, ginger, garlic, soy sauce, rice wine vinegar, and honey add a punch of flavor. Chili paste adds a welcome heat, but leave it out if you’re not a fan of spice. Prepare the sauce while the green beans cook, and toss it all together right before serving.
Ingredients
- 0.75 pounds green beans, trimmed
- 2.0 count scallions, thinly sliced
- 2.0 cloves garlic, minced
- 1.5 teaspoons diced fresh ginger
- 0.25 cups soy sauce
- 2.5 teaspoons rice wine vinegar
- 2.0 teaspoons honey
- 1.0 teaspoons garlic chili paste (sambal olek) or sriracha (optional)
- cooking oil
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava metal tray
small saucepan
large bowl
Nutrition Information
Allergens: None
Instructions
-
1
Prep green beans
- Toss green beans with cooking oil, salt, and black pepper.
- Evenly spread green beans across indicated zone(s) on the Brava metal tray.
-
2
Cook green beans
- Slide metal tray into top shelf.
- Select “Szechuan Garlicky Green Beans” on your Brava touchscreen and follow instructions.
-
3
Make sauce
- While green beans cook, prepare sauce.
- In small saucepan, heat 2 tablespoons olive oil and add scallions, garlic, and ginger over medium heat. Saute for several minutes, until softened.
- Add soy sauce, rice wine vinegar, honey, and garlic chili paste, if using, to saucepan and stir to combine, cook for about 1 minute. Turn off heat.
-
4
Serve
- When green beans are done cooking, transfer to large bowl and toss with sauce, and serve.