Haricots Verts Stir-Fry with Szechuan Pepper Salt
30 minutes or fewer
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.
- 1 lb. extra-thin green beans (haricots verts), trimmed
- 2 Tbs. canola oil
- 1 lb. extra-firm tofu, drained and cut into 1-inch cubes
- 4 cloves garlic, minced (4 tsp.)
- 2 Tbs. minced fresh ginger
- 2 cups mung bean sprouts (4 oz.)
- 6 green onions, thinly sliced on bias
- 2 Tbs. low-sodium soy sauce or tamari sauce
- 1 ½ Tbs. toasted sesame oil
- 2 ¼ tsp. Szechuan Pepper Salt
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.
September 2010 p.69