Free Recipe Sichuan Beans
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Sichuan Beans Recipe
225 g Dried haricot beans
2 Friggs Tomato Stock Cubes;
-dissolved as
; directed on packet
2 tb Olive oil
1 lg Onion; chopped
2 Cloves garlic; crushed
1 2 1/2 cm pie root ginger;
-peeled and shredded
1 Green pepper; sliced
1 Red pepper; sliced
1 cn Baby sweetcorn; drained and
-sliced
1 lg Bunc spring onions; sliced
-diagonally
2 ts Cornflour
2 tb Soy sauce
1 tb Wine vinegar or rice wine
1 ts Honey
Few drops of Tabasco
Sichuan Beans Preparation
Soak the beans overnight and drain. Place the beans in a saucepan with the dissolved stock, reserving 100ml / 4fl oz of the liquid for the sauce. Bring to the boil, cook for two minutes then reduce the heat to a simmer, cover and leave to cook for about one hour or until the beans are tender. When the beans are cooked, heat the oil in a wok or large pan and stir-fry the onion, garlic, ginger and pepper, stirring frequently for two minutes. Add the sliced sweetcorn, sring onion and cooked, drained beans and cook for a further 2-3 minutes. Gradually add the reserved stock to the comflour and mix well, adding the soy sauce, vinegar, honey and Tabasco. Pour this into the stir-fry and stir well while heating to thicken and glaze. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Sichuan Beans?
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