Haricots Verts Stir-Fry with Szechuan Pepper Salt Recipe | Vegetarian Times Skip to main content

Haricots Verts Stir-Fry with Szechuan Pepper Salt

Crisp-tender thin green beans add a touch of elegance to a basic stir-fry. To give the dish a salty-spicy crunch, use more Szechuan Pepper Salt.



Ingredient Line: 
1 lb. extra-thin green beans (haricots verts), trimmed
Ingredient Line: 
2 Tbs. canola oil
Ingredient Line: 
1 lb. extra-firm tofu, drained and cut into 1-inch cubes
Ingredient Line: 
4 cloves garlic, minced (4 tsp.)
Ingredient Line: 
2 Tbs. minced fresh ginger
Ingredient Line: 
2 cups mung bean sprouts (4 oz.)
Ingredient Line: 
6 green onions, thinly sliced on bias
Ingredient Line: 
2 Tbs. low-sodium soy sauce or tamari sauce
Ingredient Line: 
1 ½ Tbs. toasted sesame oil
Ingredient Line: 


1. Cook green beans in large pot of boiling salted water 4 minutes, or until crisp-tender. Drain, and dunk in large bowl of cold water. Drain again, and pat dry with paper towels.

2. Heat oil in wok or large skillet over medium-high heat. Add tofu, and stir-fry 8 to 10 minutes, or until golden brown on all sides. Transfer to paper-towel-lined plate with slotted spoon to drain.

3. Add garlic and ginger to wok, and sauté 30 seconds, or until fragrant and beginning to brown. Add green beans, bean sprouts, and green onions, and stir-fry 1 minute, or until green beans begin to brown. Add tofu, soy sauce, sesame oil, and Szechuan Pepper Salt, and toss to coat.

Nutrition Information: 

11 g
Total Fat: 
13 g
Saturated Fat: 
1 g
13 g
0 mg
457 mg
5 g
3 g
Serves 6

Comments on this Recipe

green bean stir fry