25m$6.62Dry-Fried Green Beans
Vegetarian Sichuan-style gan bian green beans are dry-fried in a hot wok until blistered, then tossed with garlic, ginger, scallions, crushed red pepper flakes, soy sauce, and finely chopped cremini mushrooms for savory depth.
- Cuisine
- Sichuan Chinese
- Energy
- 162 calories per serving
- Protein
- 4.8 g per serving
- Carbs
- 12.6 g per serving
- Fat
- 12.1 g per serving
- Sodium
- 731 mg per serving
Shopping options
Toasted sesame oil
1 Teaspoon
International Collection Toasted Sesame Oil
2%
Crushed red pepper flakes
1 Teaspoon
Kroger® Crushed Red Pepper Shaker
1%
Fresh ginger, minced
1 Tablespoon
Organic Ginger Root
3%
Canola oil
3 Tablespoon
Kroger® Pure Canola Oil
5%
Kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Cremini mushrooms, finely chopped
8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
Green beans
1 Pound
Fresh Bagged Green Beans
100%
Soy sauce
2 Tablespoon
Kroger® Brewed Soy Sauce
7%
Scallions, thinly sliced with whites and greens separated
4 Count
Green Onions
40%
Garlic, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- green beans-1 pound
- cremini mushrooms-8 ounces
- garlic-4 cloves
- canola oil-3 tablespoons
- scallions-4 scallions
- soy sauce-2 tablespoons
- fresh ginger-1 tablespoon
- crushed red pepper flakes-1 teaspoon
- toasted sesame oil-1 teaspoon
- kosher salt-0.5 teaspoons
Trim the green beans and pat them very dry; finely chop the mushrooms, mince the garlic and ginger, and slice the scallions with whites and greens kept separate.
Keep the chef’s knife blade angled away from fingers while trimming, chopping, mincing, and slicing.
Heat the wok over high heat until a drop of water evaporates on contact. Add 2 tablespoons canola oil, the green beans, and 1/4 teaspoon salt; stir-fry until blistered and wrinkled, 7 to 9 minutes. Transfer beans to a plate.
Dry the green beans thoroughly before adding them to hot oil to reduce splatter.
Use ventilation, since high-heat dry-frying can create smoke.
Add the remaining 1 tablespoon canola oil to the wok, then add the finely chopped cremini mushrooms and remaining 1/4 teaspoon salt. Cook until moisture evaporates and the mushrooms are deeply browned, 4 to 5 minutes.
Use caution when adding mushrooms to the hot wok, as moisture can cause oil to sputter.
Add the scallion whites, garlic, ginger, and crushed red pepper flakes. Stir-fry until very fragrant, about 30 seconds, then add the soy sauce and toss to coat.
Return the green beans to the wok and stir-fry until evenly coated and hot throughout, about 1 minute. Turn off the heat, toss with scallion greens and toasted sesame oil, and serve hot.
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