{"id":50,"date":"2012-06-12T21:12:27","date_gmt":"2012-06-13T04:12:27","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=50"},"modified":"2012-06-12T21:12:27","modified_gmt":"2012-06-13T04:12:27","slug":"szechuan-green-beans","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/06\/12\/szechuan-green-beans\/","title":{"rendered":"Szechuan green beans"},"content":{"rendered":"<h1>Ingredients<\/h1>\n<ul>\n<li>2 tbsp peanut oil, divided<\/li>\n<li>1 pound green beans (or Chinese longbeans, if you can find them), trimmed into 2- or 3-inch lengths<\/li>\n<li>4-5 cloves garlic, minced<\/li>\n<li>4 green onions, white and light green parts only, thinly sliced (save the green parts and chop them for garnish, if desired)<\/li>\n<li>4-5 white mushrooms, diced<\/li>\n<li>5 tbsp garlic-chili paste<\/li>\n<li>5 tbsp low-sodium soy sauce<\/li>\n<li>Szechuan pepper, freshly ground (optional)<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<p>Put a wok on a high flame, and add one 1 tbsp peanut oil. \u00a0Add green beans, and stir fry for 8-10 minutes, until green beans are starting to brown and are crisp-tender. \u00a0Remove green beans from wok and set aside.<\/p>\n<p>Add 1 tbsp peanut oil to the wok. \u00a0Add in the garlic and onions, and stir-fry for a few seconds until aromatic. \u00a0Add in the mushrooms and stir-fry for 1-2 minutes, until mushrooms have released some of their liquid. \u00a0Add in the garlic-chili paste and soy sauce and stir-fry for a minute. \u00a0Add the green beans back to the wok, and stir through until thoroughly coated in the sauce.<\/p>\n<p>Serve with steamed rice, and optionally garnish with scallions and Szechuan pepper.<\/p>\n<h1>Notes<\/h1>\n<p>Chinese long beans are the green bean called for in this dish, but I don&#8217;t limit myself to those beans. \u00a0The second any variety of green bean shows up at the farmers&#8217; market, I make this. \u00a0Thinner fillet-style green bean varieties work best in place of the Chinese long beans, although fatter ones are fine. \u00a0They&#8217;ll take longer to cook, and you might need a bit more oil to help them along.<\/p>\n<p>This is another easy weeknight dinner. \u00a0Like the black bean beef that I have listed elsewhere, I start off by rinsing the rice and getting it started in the rice cooker. \u00a0While it&#8217;s cooking, I prep the rest of the ingredients, and then start the stir-frying. \u00a0It usually ends up that the rice finishes when the beans are about half-done, which is close enough to perfect that I&#8217;m happy with it. \u00a0All told, it takes about an hour to complete.<\/p>\n<p>We have this as a vegan main course, so it&#8217;s usually a generous main dish for two, with enough left over for a lunch or two later in the week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 tbsp peanut oil, divided 1 pound green beans (or Chinese longbeans, if you can find them), trimmed into 2- or 3-inch lengths 4-5 cloves garlic, minced 4 green onions, white and light green parts only, thinly sliced (save &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/06\/12\/szechuan-green-beans\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,18,19,10],"tags":[],"class_list":["post-50","post","type-post","status-publish","format-standard","hentry","category-chinese","category-green-beans","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":2,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":54,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/50\/revisions\/54"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}