Whole Story

The Official Whole Foods Market® Blog

Tasting Table's Fresh Twist on Szechuan Green Beans

By Karen Palmer, January 15, 2013  |  Meet the Blogger  |  More Posts by Karen Palmer

Tasting TableOur guest blogger, Karen Palmer, is the editor of Tasting Table’s Good Taste edition, a daily email newsletter exploring healthful eating and drinking that never compromises on flavor.

January always signals a new beginning — and at Tasting Table’s Good Taste edition, we’ve christened this month a Fresh Start.

The recipes we’re developing (and enjoying) in our Test Kitchen right now highlight fresh ingredients full of nutrients, such as fiber and antioxidants, which are cooked up in surprising ways. Thoughtful eating doesn’t have to be boring, and we have plenty of tricks up our sleeves.
Case in point: our Szechuan Green Beans, a classically decadent, oil-heavy dish that we lightened up by roasting the beans instead of pan-frying them. One of our editors came up with the ingenious idea to grace the legumes with beneficial ginger, adding a zing of antioxidants.

Szechuan Green Beans

Szechuan Green Beans

Recipe from the Tasting Table Test Kitchen

 

Yield: 4 servings

Cook Time: 15 minutes

 

1 pound green beans, ends trimmed

1 teaspoon canola oil

1/2 teaspoon red pepper flakes (less if you prefer a gentler heat)

2 garlic cloves, finely chopped

1 tablespoon sherry vinegar

1 teaspoon soy sauce

1/2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

 

  1. Adjust the oven rack to the highest position and preheat the oven to broil. On a rimmed baking sheet, add the green beans. Broil until the beans are almost tender and are speckled with black spots, rotating the baking sheet halfway through cooking, about 10 minutes. Remove the baking sheet from the oven and turn the beans out into a large bowl. Set aside.

  1. In a small skillet set over medium-low heat, add the oil. Once the oil starts to shimmer add the red pepper flakes, stirring occasionally, and cooking until they turn a slightly darker shade of red, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Turn off the heat and immediately add the sherry vinegar. Swirl the skillet, and then stir in the soy sauce.

  1. Pour the garlic-vinegar sauce over the green beans. Toss well. Place the ginger pulp in your palm and squeeze the ginger over the beans to extract the juice; discard the pulp. Toss the ginger juice with the beans and serve.

 

We’d pair the green beans with a warm quinoa-and-kale salad, five-spice braised pork and sweet potatoes with balsamic-vinegar glaze for a dinner party that’s delicious and satisfying.

Get more recipes like these, along with recommendations for responsibly sourced kitchen staples, biodynamic wines, and wellness-minded travel, when you sign up for Tasting Table’s Good Taste. 

How are you planning a fresh start in 2013? Tell us about it in the comments below.

Category: Food & Recipes

 

11 Comments

Comments

Sandra Scott says ...
I make a similar dish. About a pound of green beans (fresh) Cut ends and rinse 1 tblspn of minced garlic * Lemon Pepper ( I use Lawrys)* 1 cap of veggie or olive oil *Note: Since after garlic is roasted, it has a tangy taste like lemon you can choose to leave one out I put the oil in a warm pan, then the green beans, then the garlic and sprinkle with lemon pepper to taste. Turn the heat up, but constantly sautee the beans for about 3-5 minutes depending on how crunchy you like them.
01/15/2013 2:02:07 PM CST
Stef says ...
This looks great! Thank you so much sharing. I'll be trying this out soon since I just bought green beans and have been wondering what else I can do with them. Ü
01/15/2013 4:19:43 PM CST
Penny says ...
Beans
01/15/2013 4:27:22 PM CST
Tpanna says ...
I love this recipe
01/15/2013 4:53:59 PM CST
ndamon5@aol.com says ...
szechuan green beenz
01/15/2013 5:36:06 PM CST
Jessica says ...
This was fabulous! I used red wine vinegar instead of sherry vinegar and held off on including the ginger, but it was quite tasty! Thank you for the idea Whole Foods!
01/17/2013 3:20:20 AM CST
j.J. says ...
I'm going to be roasting more vegetables, by simply tossing with oil and sprinkling a few spices on them. I just eat up asparagus this way, and have done brussel sprouts. Will move on to other veggies once I finish all the brussel sprouts in the fridge.
01/17/2013 3:45:21 PM CST
lsanndra says ...
Sounds great I must try this sometime.
01/21/2013 8:12:43 PM CST
Karleen Anderson says ...
Yummy
06/08/2013 2:42:23 PM CDT
Shannon says ...
Green bean revipe
07/08/2013 12:17:24 PM CDT
Jennifer says ...
YUMMY
09/30/2013 1:19:24 PM CDT