Sous Vide Szechuan Green Beans
Dry frying Szechuan green beans can be a real pain in the neck as cooking this veggie on a pan usually removes its green color, and you end up with an overcooked green bean in most cases. Thankfully, sous vide came to the rescue to provide excellent, crunchy and perfectly-cooked green beans.
- 5 oz fresh green beans
- 2 tsp sriracha sauce
- 1 tsp sesame oil
- 1/2 tsp dried onions
- 1 1/2 tsp minced ginger
- 1 1/2 tsp minced garlic
- 1/4 tsp chili flakes
Preheat your sous vide to 80°C (180°F).
Mix the sesame oil, dried onions, minced ginger, and red pepper flakes in a small bowl using a fork.
Get one of your quart-sized sous vide bags and mix the green beans with your desired quantity of sriracha sauce. Firmly close the bag using a sous vide vacuum sealer or the water immersion technique, then place it in the water bath.
Cook for 30-40 minutes if you prefer your beans crunchy, and 1 hour if you want a bit of tenderness in your food. Do not forget to adjust the exact duration according to the thickness of the crop.
Remove the green beans from the bag unto the plate using the tongs and add garlic salt and liquid from the pack as desired.