Sous Vide Szechuan Style Green Beans

One of the many ways I like green beans is spicy. Whether spicy pickled, sauteed with dijon mustard sauce, or Szechuan style, there is something special in spicy green beans. Today, I tried sous vide cooking some green beans in a Szechuan style spicy sauce. The flavors were intense and wonderful – and perfect as a side dish for the pan seared garam masala scallops. So if you ever needed a reason for a second sous vide immersion circulator or water bath, this is it. Vegetables need higher temperatures and longer times than delicate scallops, salmon, and ahi so you will not be able to cook them all together in one water bath. Yet the results are incredible, so make that investment in a second sous vide set-up. You will be surprised how much you end up using it. Now let’s get busy making some spicy green beans!

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Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 1

Ingredients

5 oz fresh green beans
2 tsp sriracha sauce
1 tsp sesame oil
1½ tsp ginger, minced
1½ tsp garlic, minced
½ tsp dried onions
¼ tsp red pepper flakes

Instructions

Set the sous vide water bath to 180 degrees.
Add the sriracha sauce, sesame oil, ginger, garlic, onion, and pepper flakes to a small bowl.
Whisk with a fork to combine.
Place the green beans into a quart sized zip-top bag.
Add the sauce mixture and gently combine with the green beans.
Using the water displacement method, vacuum seal the bag.
Place the green beans into the water bath.
Cook for 30 to 40 minutes depending on the thickness of the beans (thin beans take less time).
Use tongs to remove green beans from the bag onto the plate.
Sauce with reserved liquid in the bag as desired.

Nutrition Information

Calories: 121 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 9g Sodium: 206mg Fiber: 2g Protein: 2g Cholesterol: 0mg

Set the sous vide water bath to 180 degrees. Add the sriracha sauce, sesame oil, ginger, garlic, onion, and pepper flakes to a small bowl. Whisk with a fork to combine. Place the green beans into a quart sized zip-top bag. Add the sauce mixture and gently combine with the green beans. Using the water displacement method, vacuum seal the bag. Place the green beans into the water bath. Cook for 30 to 40 minutes depending on the thickness of the beans (thin beans take less time). Use tongs to remove green beans from the bag onto the plate. Sauce with reserved liquid in the bag as desired.