7 Reviews

Great base recipe. I made it with a few tweaks:

Boiled the beans for 4 minutes rather than frying them.

Used ham instead of ground pork.

Added a bit of corn starch to thicken the sauce at the end.

Doubled the recipe.

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kgbc_4 March 06, 2011

Loved this recipe! I omitted the pork though, and steamed the beans before sauteing them.

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skyhighb July 26, 2007

Just delicious. I left out the pork and all oils. Used Pam to spray the large skillet and "fry" the beans. Then added broth,extra soy sauce,garlic and sugar Covered for about 10 minutes. My family does not like "crist" beans so cooked them longer than suggested. Family and guests were very complimentary. Thanks ebechan.

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Thellie March 26, 2007

very fresh version of the szechwan dry cooked green beans. none of the heaviness of the more traditional saucy versions.

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phopot May 16, 2006

I am VERY happy with the meal we got from this recipe. I was happy to see the pre-frying of the green beans, as this is a very common technique in Chinese cooking. I did substitute Chinese wine for sherry, but kept strictly to the amounts and kinds of seasonings and broth. I did use ground chicken rather than pork, because that's what I had. And, the biggest way I fiddled with the recipe was that I added about 1 lb of cooked taro root, so we could have this as a main dish, rather than a side. It might be a bit saucy if only green beans are used, but it was just perfect for us. BTW, the amount of scallion is not mentioned - I used 3 tablespoons. Thank you very much for this recipe.

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mianbao December 06, 2005

A great way to make green bean. Easy and very flavorful! Thank you.

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Linda R April 16, 2003

great green beans. love the combination of ingredients.

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Enobmah April 16, 2003
Szechuan Green String Beans