Lunds and Byerly’s Szechuan Green Beans Over Brown Rice

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Szechuan Green Beans and Chicken(Lunds and Byerly’s Recipe)

Over the weekend, I grabbed the Lunds and Byerly’s quarterly magazine, Real Food. This is the winter edition and has been in the shelf for quite some time now. I tried my hands on the Szechaun Green Beans recipe and it has been my favorite recipe ever since.

Since I could not find an online version of this recipe, I decided to type it here just in case anybody wants to try it. I am typing it just as it is in the magazine.

“Szechuan Green Beans Over Brown Rice
MAKES 4 TO 6 SERVINGS

You can serve this casserole-style–just spread the rice in the bottom of a baking dish and top with the green beans so guests can serve themselves. Szechuan green beans are no longer reserved for Chinese restaurants and have been appearing on menus far and wide. They make a spicy alternative to the usual green-bean casserole.

2 cups chicken stock or water
1 cup long-grain brown rice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 pound green beans, washed and trimmed
1 8-ounce can sliced water chestnuts, drained
3 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon red pepper flakes
3 scallions, diagonally sliced
2 tablespoons sesame seeds

1. In a 2-quart pot with a tight-fitting lid, bring stock to a boil. Add rice, then return to a boil, cover, and reduce heat to low. Cook 40 minutes, until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, at least 5 minutes.

2.In a small cup, mix together soy sauce and brown sugar. Set aside. Heat oil in a wok or large saute pan over high heat. When nearly smoking, add beans, stirring constantly. Cook about 5 minutes, until beans start to look shriveled and darker green. Add water chestnuts, garlic, ginger, and pepper flakes, and stir 1 minute. Add scallions and soy-sauce mixture, and stir. Liquid will boil up and coat beans almost instantly. Sprinkle with sesame seeds and serve over rice.

PER SERVING: CALORIES 260 (60 from fat); FAT 7g (sat. 1g); CHOL 0mg; SODIUM 432mg; CARB 44g; FIBER 7g; PROTEIN 8g “

The only thing I changed in the recipe when I tried it was instead of brown rice, I used white rice because I didn’t have brown rice. But it still tasted good! Have fun!

3 Comments

  • Looks like I am going to be trying this. I need some vegetarian options.

    • Reply March 22, 2013

      Khushboo

      Please do! You won’t regret! šŸ™‚

  • Reply March 28, 2013

    Carole

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using peas and/or green beans. I do hope you link this in. This is the link . Please do check out some of the other links ā€“ there are some good ones already. Cheers

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