Szechuan green beans are traditionally "dry-fried," but when we’ve made them in the past, we’ve had to blanch them before pan frying to maintain their color, and they always seem to get over-cooked at some point on the stove. Though not entirely authentic, this easy recipe for Sous Vide Szechuan Style Green Beans solves those problems, simplifies the process, and calls for our (okay, everyone’s) favorite Thai chili paste, Sriracha.
This is definitely our new go-to spicy snack.
We like a little crunch left in our cooked green beans, so these are perfect when cooked with the Anova Sous Vide Precision Cooker for 45 minutes at 186°F (86°C). But if you prefer a little tenderness, leave them in for an hour.
Read on for an easy Sous Vide Szechuan Style Green Bean recipe.
Sous Vide Szechuan-Style Green Beans
4 as a side
1 hour 5 minutes
Garnish with green onions and sesame seeds
- 12 ounces fresh, long green beans
- 1 tablespoon Sriracha chili sauce
- 1 tablespoon red chili flakes
- 1 tablespoon dried, minced onions
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic salt
- 1 tablespoon toasted sesame seeds
- chopped green onions for garnish
Preheat the Anova Sous Vide Precision Cooker to 186°F (86°C).
Add the beans, Sriracha, chili flakes, minced onions, sesame oil, and garlic salt to a vacuum or zipper seal bag, shake or mix the ingredients and seal tightly, removing as much air as possible (make it as flat as possible if using a vacuum sealer).
When the water has reached the desired temperature, cook the green beans for 45 minutes to an hour depending on how crisp you like them.
Remove the beans to a serving dish and garnish with toasted sesame seeds and chopped green onions.