Looking for a bold, flavorful side dish that's both gluten-free and packed with a spicy kick? These Schezwan Green Beans are the perfect blend of heat, umami, and crisp freshness. With tender green beans coated in a zesty Schezwan sauce, this dish is quick to prepare and full of vibrant flavors. Whether you're adding a twist to your dinner table or satisfying your craving for something spicy, this recipe is sure to become a favorite. Perfect for pairing with rice or enjoying on its own, it’s a gluten-free delight that’s as simple as it is delicious!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Ingredients:
1 pound fresh green beans, trimmed
2 Tablespoons neutral oil (e.g., avocado or vegetable oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1-2 red chilies, finely chopped (adjust for spice level)
2 Tablespoons gluten-free soy sauce (or tamari for a deeper flavor)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon coconut sugar (or brown sugar)
1 Tablespoon gluten-free Schezwan sauce (homemade or store-bought; see below for a quick recipe)
1 Tablespoon cornstarch or arrowroot powder mixed with 2 Tablespoons water (slurry)
1 pound fresh green beans, trimmed
2 Tablespoons neutral oil (e.g., avocado or vegetable oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1-2 red chilies, finely chopped (adjust for spice level)
2 Tablespoons gluten-free soy sauce (or tamari for a deeper flavor)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon coconut sugar (or brown sugar)
1 Tablespoon gluten-free Schezwan sauce (homemade or store-bought; see below for a quick recipe)
1 Tablespoon cornstarch or arrowroot powder mixed with 2 Tablespoons water (slurry)
Directions:
Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a small bowl, mix gluten-free soy sauce, rice vinegar, sesame oil, coconut sugar, and Schezwan sauce. Set aside.
Heat neutral oil in a large skillet or wok over medium-high heat. Add minced garlic, ginger, and red chilies. Sauté for 30 seconds until fragrant. Add the blanched green beans and stir-fry for 2-3 minutes until they are slightly charred.
Pour the sauce mixture over the green beans and toss to coat evenly. Add the cornstarch slurry to the pan and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the beans.
Transfer the Schezwan green beans to a serving dish. Garnish with toasted sesame seeds and sliced green onions, if desired.
Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a small bowl, mix gluten-free soy sauce, rice vinegar, sesame oil, coconut sugar, and Schezwan sauce. Set aside.
Heat neutral oil in a large skillet or wok over medium-high heat. Add minced garlic, ginger, and red chilies. Sauté for 30 seconds until fragrant. Add the blanched green beans and stir-fry for 2-3 minutes until they are slightly charred.
Pour the sauce mixture over the green beans and toss to coat evenly. Add the cornstarch slurry to the pan and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the beans.
Transfer the Schezwan green beans to a serving dish. Garnish with toasted sesame seeds and sliced green onions, if desired.
Quick Gluten-Free Schezwan Sauce RecipeIf you don’t have pre-made gluten-free Schezwan sauce, here’s a quick recipe:
Ingredients:
Ingredients:
- 2 Tablespoons gluten-free soy sauce
- 1 Tablespoon tomato paste
- 1 teaspoon rice vinegar
- 1 Tablespoon chili garlic sauce (ensure it's gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon coconut sugar (or brown sugar)
- Mix all the ingredients in a small bowl.
Recommended Posts
 |  |  |  |
RSS Feed