Sichuan-style Green Beans with Sweet Potato
Sichuan-style Green Beans with Sweet Potato
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans
- 1 pound green beans, trimmed
- 2 tablespoons vegetable oil, divided
For the Sichuan Sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, toasted and ground
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth, or vegetable broth
- 1 teaspoon cornstarch
For Garnish
- 1/4 cup roasted peanuts, chopped
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 3
While the sweet potatoes are roasting, prepare the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 2-3 minutes, until bright green and slightly tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then drain thoroughly.
⏱️ 5 min
- 4
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, granulated sugar, chicken broth, and cornstarch. Set aside.
⏱️ 3 min
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, grated ginger, ground Sichuan peppercorns, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the blanched green beans to the wok and stir-fry for 2-3 minutes, allowing them to blister slightly.
⏱️ 3 min
- 7
Give the prepared sauce a quick whisk again, then pour it into the wok with the green beans. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the beans.
⏱️ 2 min
- 8
Remove the wok from the heat. Gently fold in the roasted sweet potato cubes. Taste and adjust seasoning if needed.
⏱️ 2 min
- 9
Transfer the Sichuan-style green beans and sweet potato to a serving dish. Garnish with chopped roasted peanuts and thinly sliced green onions before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan-style Green Beans with Sweet Potato
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans
- 1 pound green beans, trimmed
- 2 tablespoons vegetable oil, divided
For the Sichuan Sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, toasted and ground
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth, or vegetable broth
- 1 teaspoon cornstarch
For Garnish
- 1/4 cup roasted peanuts, chopped
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 3
While the sweet potatoes are roasting, prepare the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 2-3 minutes, until bright green and slightly tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then drain thoroughly.
⏱️ 5 min - 4
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, granulated sugar, chicken broth, and cornstarch. Set aside.
⏱️ 3 min - 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, grated ginger, ground Sichuan peppercorns, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the blanched green beans to the wok and stir-fry for 2-3 minutes, allowing them to blister slightly.
⏱️ 3 min - 7
Give the prepared sauce a quick whisk again, then pour it into the wok with the green beans. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the beans.
⏱️ 2 min - 8
Remove the wok from the heat. Gently fold in the roasted sweet potato cubes. Taste and adjust seasoning if needed.
⏱️ 2 min - 9
Transfer the Sichuan-style green beans and sweet potato to a serving dish. Garnish with chopped roasted peanuts and thinly sliced green onions before serving warm.
⏱️ 1 min