Sichuan Green Beans with Fried Shallots from HeatherChristo.com

We are half way through my Ultimate Asian Inspired Thanksgiving Dinner menu. So far I have walked you through the Daikon, Cucumber and Pomegranate Salad, the Mango Ginger Chutney and the Tahini Whipped Potatoes with Cilantro Sauce, and now I have another side dish for you: spicy Sichuan Green Beans with Fried Shallots.

These are absolutely addictive! I could eat the whole platter myself! Crisp tender green beans with the most wonderful gingery, garlicky, spicy sauce and then these wonderful crispy fried shallots on top. The whole combination is absolutely wonderful and these will be a welcome addition to any meal!

Sechuan Green Beans with Fried Shallots from HeatherChristo.com

Sichuan Green Beans with Fried Shallots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Fried Shallots:
  • ¼ cup vegetable oil
  • 3 large shallots, thinly sliced
  • kosher salt
  • Sichuan Green Beans:
  • 2 heaping tablespoons fresh minced ginger
  • 2 cloves garlic, minced
  • 1 tablespoon tamari
  • 2 heaping tablespoons sambal
  • 2 tablespoons hoisin sauce
  • ¼ cup mirin or dry sherry
  • 1 pound green beans, trimmed
Instructions
  1. In a heavy pan (I used a cast iron skillet) over medium heat, add the oil. When it gets hot add the shallots in batches, frying them until golden brown. Using a slotted spoon, transfer them to a paper towel and then continue until all of the shallots are fried.
  2. In a small bowl combine the ginger, garlic, tamari, sambal and hoisin.
  3. Keeping the oil hot in that same pan add the ginger, garlic, tamari, sambal and hoisin mixture. Cook for 30 seconds and then add the green beans. Toss while cooking until the green beans are tender but still crisp, about 5 minutes. 3 minutes in, add the mirin to deglaze the pan and help steam the green beans.
  4. Transfer the green beans and any sauce that is still in the pan to a serving platter and then top them with the fried shallots.

 

Print Recipe  
sichuan-green-beans-with-fried-shallots-from-heatherchristo-com

Sichuan Green Beans with Fried Shallots from HeatherChristo.com

We are half way through my Ultimate Asian Inspired Thanksgiving Dinner menu. So far I have walked you through the Daikon, Cucumber and Pomegranate Salad, the Mango Ginger Chutney and the Tahini Whipped Potatoes with Cilantro Sauce, and now I have another side dish for you: spicy Sichuan Green Beans with Fried Shallots.

These are absolutely addictive! I could eat the whole platter myself! Crisp tender green beans with the most wonderful gingery, garlicky, spicy sauce and then these wonderful crispy fried shallots on top. The whole combination is absolutely wonderful and these will be a welcome addition to any meal!

Sechuan Green Beans with Fried Shallots from HeatherChristo.com

Sichuan Green Beans with Fried Shallots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Fried Shallots:
  • ¼ cup vegetable oil
  • 3 large shallots, thinly sliced
  • kosher salt
  • Sichuan Green Beans:
  • 2 heaping tablespoons fresh minced ginger
  • 2 cloves garlic, minced
  • 1 tablespoon tamari
  • 2 heaping tablespoons sambal
  • 2 tablespoons hoisin sauce
  • ¼ cup mirin or dry sherry
  • 1 pound green beans, trimmed
Instructions
  1. In a heavy pan (I used a cast iron skillet) over medium heat, add the oil. When it gets hot add the shallots in batches, frying them until golden brown. Using a slotted spoon, transfer them to a paper towel and then continue until all of the shallots are fried.
  2. In a small bowl combine the ginger, garlic, tamari, sambal and hoisin.
  3. Keeping the oil hot in that same pan add the ginger, garlic, tamari, sambal and hoisin mixture. Cook for 30 seconds and then add the green beans. Toss while cooking until the green beans are tender but still crisp, about 5 minutes. 3 minutes in, add the mirin to deglaze the pan and help steam the green beans.
  4. Transfer the green beans and any sauce that is still in the pan to a serving platter and then top them with the fried shallots.