Spicy Green Bean Appetizer Recipe
Spicy green bean appetizer: Also known as Szechuan green beans or Korean-style green beans or the-best-green-beans-you’ll-ever-eat.
About the Recipe
I’ve seen variations of this appetizer recipe on many menus. They’re usually called Szechuan green beans or something of the sort, but I ended up using an amazing Korean barbecue sauce (Annie Chun’s Gochujan sauce) to flavor this dish. So the variation I made wasn’t really Chinese – but it’s absolutely delicious, so does it really matter?
Go get yourself a bottle of this insane sauce immediately. I found a bottle at Whole Foods for about $3.50.
- Green beans (1 pound) = $2.29
- Garlic (4 cloves) = $.15
- Red Fresno peppers (2) = $.19
- Sauce (3 tablespoons) = $.52
- Rice vinegar (1 tablespoon) = $.13
- Other ingredients (oil and red pepper flakes) = $.10
Total cost for entire recipe: $3.38
(These would be even cheaper if green beans had been in season. Note to self: Revisit this recipe in the summer!)
For green beans
- 1 pound green beans
- 3 garlic cloves, finely minced
- 1 or 2 red Fresno peppers, finely chopped
- 2 tablespoons cooking oil
- 3 tablespoons Korean barbecue sauce (I used Annie Chun's Gochujang sauce)
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- Pinch of crushed red pepper
- Rinse green beans and remove ends. Chop into small, 2-inch pieces. Pat dry with a paper towel. Set aside.
- Mix all sauce ingredients together and set aside.
- To make green beans, heat oil in a large frying pan over high heat. Once oil is very hot - after about one minute - add green beans. Stir occasionally until beans begin to blacken in spots, about 5 to 7 minutes. Add chopped garlic and peppers about a minute before beans are done.
- Turn heat off and pour in sauce. Stir to evenly coat. Serve hot.