Crisp Szechuan Green Beans

The inspiration for this veggie side dish came from Wolfgang Puck's Penn Quarter restaurant, with a few changes. Sweet, flavorful, and crunchy, even kids who turn their noses up at vegetables will be asking for these.
You'll only use about 1/3 of the dressing in this recipe. Store the leftover dressing in a covered container in the fridge to use with other veggies, as a dipping sauce for eggrolls, wing sauce, etc. Let me know how you use your leftover sauce!
#CookpadApron2026
Week 8
Crisp Szechuan Green Beans
The inspiration for this veggie side dish came from Wolfgang Puck's Penn Quarter restaurant, with a few changes. Sweet, flavorful, and crunchy, even kids who turn their noses up at vegetables will be asking for these.
You'll only use about 1/3 of the dressing in this recipe. Store the leftover dressing in a covered container in the fridge to use with other veggies, as a dipping sauce for eggrolls, wing sauce, etc. Let me know how you use your leftover sauce!
#CookpadApron2026
Week 8
Steps
- 1
In a measuring cup, whisk together all the sauce ingredients and set aside. Roughly chop the candied walnuts and set aside.
- 2
Heat the oil in a skillet on medium-high heat. Stir fry the green beans about 2 minutes, until just tender but still crispy. Remove from heat. Add just 1/4 cup of the dressing and toss to coat all the beans. Add the walnuts, green onions, and sesame seeds and toss. Serve immediately.
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