SZECHUAN GREEN BEANS WITH HOISIN SAUCE RECIPES
SZECHUAN GREEN BEANS WITH GROUND PORK RECIPE | MYRECIPES
The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.
Provided by Katie and Leeann Chin
Yield 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
Number Of Ingredients 12
Steps:
- Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
- Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
Nutrition Facts : Calories 254 calories, CarbohydrateContent 32.5 g, CholesterolContent 43 mg, FatContent 6.8 g, FiberContent 3.3 g, ProteinContent 14.6 g, SaturatedFatContent 2.2 g, SodiumContent 323 mg
HOISIN ROASTED GREEN BEANS RECIPE - FOOD.COM
Make and share this Hoisin Roasted Green Beans recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
- Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
- Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
- Serve warm or at room temperature.
Nutrition Facts : Calories 187.9, FatContent 8.9, SaturatedFatContent 1.3, CholesterolContent 0.6, SodiumContent 857.8, CarbohydrateContent 24.9, FiberContent 6.8, SugarContent 10.2, ProteinContent 5.4
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