Grilled Eco-friendly Bean Salad With Szechuan Dressing

 

Green Bean Salad Recipe by Laura Vitale Laura in the Kitchen Episode 156

Video taken from the channel: Laura in the Kitchen


 

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Video taken from the channel: Z Living


 

How to Make Grilled Green Beans

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Szechuan (Sichuan) Green Beans Indo Chinese Recipe | Show Me The Curry

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Grilled Green Bean Salad

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Chinese Spicy Szechuan Green Beans stir fry

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Video taken from the channel: Gordon Ramsay


 

Green Bean Salad Recipe by Laura Vitale Laura in the Kitchen Episode 156

Video taken from the channel: Laura in the Kitchen


 

How to Make Grilled Green Beans

Video taken from the channel: Pinch and Swirl


 

Schezwan Green Beans Recipe: Chasing The Yum | Video | Z Living

Video taken from the channel: Z Living


 

Szechuan (Sichuan) Green Beans Indo Chinese Recipe | Show Me The Curry

Video taken from the channel: ShowMeTheCurry.com


 

Grilled Green Bean Salad

Video taken from the channel: HonestlyMedia


 

Chinese Spicy Szechuan Green Beans stir fry

Video taken from the channel: Sue and Gambo


 

Green Bean Salad With Mustard Dressing Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Toss beans with sesame oil in a large bowl and place on a mesh grill screen on the grill or in the pan. Cook, tossing with tongs occasionally, until beans are tender and charred all over, 6–8 minutes. Arrange beans on a serving platter, drizzle with dressing, and top with green onions and peanuts. Serve warm or at room temperature.

In a small saucepan, combine 4 tablespoons of the olive oil with the garlic. Cook over medium-low heat, swirling occasionally, until the garlic is just starting to change color, about 5 minutes. Preheat grill to medium-high heat.

Preheat a grilling basket, if using. Toss green beans with 1 tablespoon oil, red pepper flakes, salt and pepper. Place green beans in the grilling basket or directly on the grill grate and cook until crisp-tender and charred, tossing occasionally, 8 to 10 minutes. Whisk together all of the ingredients for the dressing in a small bowl.

Set aside. Pre-heat your grill to medium-high. In a 9 X 13-inch baking pan, toss together the green beans, apple wedges, olive oil, lemon juice, salt and pepper until everything is well coated. Preparation. Preheat oven to 350°F.

Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. How we use your email address America’s Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site.

You will also receive free newsletters. Mix 3/4 of the dressing through the vegetables. Heat a grill pan on a high setting and grill the fish in 3-4 minutes on both sides. Serve the fish with the bean salad and sprinkle with the remaining dressing.

Drain the green beans and immediately plunge them into ice water. Set aside. Preheat a grill pan to medium high heat.

Coat the grill pan with a tablespoon of olive oil. Grill the zucchinis 2-3 minutes per side, or more if necessary. In a bowl, combine drained green beans, grilled zucchinis, remaining olive oil, apple cider vinegar and chopped parsley. Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.

Step 2 Preheat grill for medium heat and lightly oil the grate. Enjoy a break from your typical lettuce based salad with this crave-worthy green bean salad. We love serving it as a side dish for Baked Lemon Chicken or Pan Roasted Chicken Thighs and it’s a refreshing cold salad that pairs perfectly with grilled meats like Grilled Steak and Grilled Chicken Kabobs.Plus, it’s super easy to double the recipe making it a great potluck addition.

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Add the onion, parsley, tomatoes, and green beans to the vinaigrette.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
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• Add the green onions, basil, and cilantro and toss with the cabbage.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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108 comments

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  • Chef Jet its such a pleasure and ease to learn from your shows you are a master teacher and the tips really help get an authentic taste, thank you so very much my cooking has really improved from just two episodes! I hope all good things come your way, may you have tremendous good fortune best wishes!

  • I think I’m gonna try this tonight. I have all of these ingredients on hand! Never knew about roasting garlic. Love this guy.

  • Don’t know why so many have problem with this recept, but garlic for 20-30 minutes in the oven at 200C got it perfect like in this clip.
    Garlic doesn’t taste strong, so it is a honey-mustard dressing with little kcik of garlic at the end.

  • I found a much easier way, I steamed my green beans, and at the bottom of the steamer I added a few garlic cloves. I could easily squeeze out the garlic too

  • I find it odd that nobody can answer the roasted garlic question… I just did it for the first time. In the oven on the center rack, just like you see in the video, 400 degrees for 40 minutes. it squeezed out exactly like it did in the video. tastes great with all the ingredients too.

  • Yay..100th comment. This recipe is excellent. I have been making that ginger garlic chilli, sauces mixture for 8 yrs now but this is the first time i got it perfect from watching how much of each ingredient you used in this recipe.

  • Hi, my husband has diabetes, so we are trying to stay away from corn starch and sugar. What can I use to substitute these two products?

  • I made some today, soooo good. Thank you for your knowledge. I like the addition of wine and thickening agent. Big blessing to you!

  • My name Lê Phương, I watched the clip of him and much I liked it, it was like my dream!!! wish him success, may 1 day he will return to Vietnam!!! i want ti learn for him very much!!!

  • It’s even better when you grow half of the ingredients in your back yard vegetable garden, like I did! I’m going to make this now. Seems simple, healthy, and delicious. Although cooking the green beans eliminates some of the nutrients.

  • hm… that there would probably have 30g+ of fat regardless of how healthy it looks. Obviously essential fats though.
    Even so, unless you’re a body builder/athlete, that there should be reduced to no almonds and one table spoon of olive oil or so.

  • As a sichuan person myself, I normally boil the beans first, so later it absorb more flavor and all-cooked through, Then set the boiled beans aside. Heat up oil in a wok or pan, add minced garlic and fermented black beans (which you can buy in Asian market, just give the black bean flavor without adding spice, the bean sauce is actually spicy and has more flavor, prefer using it for meat and fish.) Then add the green beans and start to stir fry...because the beans are boiled

  • Can’t catch which sauce he put when seasoning..the first one..is that cooking???.it’s nice video but if put words..must be marvelous

  • I made some today, soooo good. Thank you for your knowledge. I like the addition of wine and thickening agent. Big blessing to you!

  • I absolutely LOVE this sauce recipe. I made it with rice and baked veggies and it was completely delicious! I just ditched the cornstarch but otherwise make sure to follow the exact same recipe and amounts cause it’s literally perfection.

  • He is one of the Top chefs N the world he goes to other restaurants in other countries and critiques them to make them better chef Gordon Ramsay

  • I’ve been wanting to know how to make these. I love the ones at P. F. Changes and these look like the ones. I will make these this weekend! Thank you ladies for making it look so easy!!!!

  • I’ve been wanting to know how to make these. I love the ones at P. F. Changes and these look like the ones. I will make these this weekend! Thank you ladies for making it look so easy!!!!

  • she is perfectly fine on youtube…this way people from around the world can view. If she’s on some daytime food network show people not living in the country can view…

  • @soha12103: This recipe serves 4 but if you are making for a party you would have to figure out for how many people you should make it for. It depends on how many other dishes you are serving with this.
    You have to multiply the amount of ingredients into how many batches you are making…

  • I absolutely LOVE this sauce recipe. I made it with rice and baked veggies and it was completely delicious! I just ditched the cornstarch but otherwise make sure to follow the exact same recipe and amounts cause it’s literally perfection.

  • You can copied the ingredients but you cannot copy the high gas burner that they use to sear the favor. Your food always come out soggy when you cooked at home.

  • I’m hungover at work right now, however I have two bags of green beans at home in my fridge. This is the first thing I’m going to cook today. Thanks.

  • I made this recipe but it tasted too sour and vinegary so I increased the amount of sugar to about 1 Tablespoon instead of 1 teaspoon and it tasted better. Did anyone have the same problem?

  • Is there a way to make this without the ginger? I am severely allergic to ginger….could you simply not add that and would it still taste the same?

  • I will definitely making this,I love green bean from Asian Market already cooked,it’s Heaven my favorite’s food to eat.Thank you for sharing the green bean recipe.

  • I made these. It was (and leftovers still are) AMAZING. WOW. SOOOO good. I’m going to make it again…. And find other things to make with roasted garlic. I was worried that roasting the garlic would make the entire house smell like garlic. It did not!!!

  • I have made this recipe several times, and just love it! In fact, I have doubled, or even tripled, the sauce recipe and used it with shrimp and chicken too. So delicious!!!

  • I tried this dish, but it is not salty enough. So I have to add salt at the end. May be I used less salty soy sauce. Very good recipe.

  • I can not wait to try these green beans they sound and look delicious. thank you for sharing your talents, your tutorial was easy to follow. look forward to watching many more:)

  • Don’t be discouraged about negative comments from ignorant people like Gwest.  Sad that we have nasty mean spirited people in this world who have nothing but hate for other people who have heritage elsewhere.  People like Gwest are unhappy people.  They bring nothing to the table in help/better mankind.  Lost souls.  

  • Excellent video.  I will try your cooking method, and try them deep fried also.   I think my Chinese restaurant deep fry’s them, and then returns them to the sauce.  I believe they use Hoisen sauce as their base.  Thank you again.   

  • Thanks! I’m going to make this for Thanksgiving green beans and going to try it with Korean soy sauce and Korean Gochujang hot sauce. Will be fun!

  • I can not wait to try these green beans they sound and look delicious. thank you for sharing your talents, your tutorial was easy to follow. look forward to watching many more:)

  • Way too sugary for me.
    Added sugar plus the sugar in Hoisin and Oyster sauce would I think make this more american style Chinese cooking.

  • hm… that there would probably have 30g+ of fat regardless of how healthy it looks. Obviously essential fats though.
    Even so, unless you’re a body builder/athlete, that there should be reduced to no almonds and one table spoon of olive oil or so.

  • im from szechuan(should be ‘sichuan’ instead), it’s not really that sichuan green bean dish. We dont use corn starch at all in this dish, normally either boil the beans a lil bit before cook. and then use oil to fry the beans so all the water will dry out by the oil. then take beans up, remain a little bit oil in the pan, put in sichuan pepper, dried chilli, sliced garlic and ginger to fry until its fragrant, then add the beans back in.

  • You lovely ladies have such a cute little pan for toasting the Sesame seeds. Where can one find one like it? (I mean the pan, not the lovely ladies) 😉

  • I found a much easier way, I steamed my green beans, and at the bottom of the steamer I added a few garlic cloves. I could easily squeeze out the garlic too

  • As a sichuan person myself, I normally boil the beans first, so later it absorb more flavor and all-cooked through, Then set the boiled beans aside. Heat up oil in a wok or pan, add minced garlic and fermented black beans (which you can buy in Asian market, just give the black bean flavor without adding spice, the bean sauce is actually spicy and has more flavor, prefer using it for meat and fish.) Then add the green beans and start to stir fry...because the beans are boiled

  • Most sesame oil we buy is in small bottles and has a lot of aroma/flavour
    The more flavour/smell an oil has the less it’s been refined. An unrefined oil has a low smoking point temperature.
    Sesame oil is for seasoning and not for cooking with, so fry the garlic/ginger etc using a little of your preferred cooking oil then sprinkle some sesame oil into the sauce just before dishing up.
    Very nice recipe:)

  • Yay..100th comment. This recipe is excellent. I have been making that ginger garlic chilli, sauces mixture for 8 yrs now but this is the first time i got it perfect from watching how much of each ingredient you used in this recipe.

  • Hi, my husband has diabetes, so we are trying to stay away from corn starch and sugar. What can I use to substitute these two products?

  • I made this dish tonight. Very good. My beans became tender in only 6 minutes. I only cooked 1/2 lb and used a hot wok, so that may account for the faster cooking time. Note: A Jewish guy makes Chinese green beans from an Indian recipe. What a country!

  • Wow, how did I just find this channel! I love this guy! Chinese long bean is my favorite, so easy when you’re looking at a master… Awesome

  • I made these. It was (and leftovers still are) AMAZING. WOW. SOOOO good. I’m going to make it again…. And find other things to make with roasted garlic. I was worried that roasting the garlic would make the entire house smell like garlic. It did not!!!

  • I like your style of cooking and of presentation. I also agree with your preference of no cornstarch slurry for sauces. Question though, regarding rice wine-I have sake but don’t want to open it. I have rice vinegar. Can rice wine be substituted with dry sherry?

  • looks delish! but i never used sesame oil to cook in the beginning of any chinese dish, its always added right when you done with cooking.

  • It’s even better when you grow half of the ingredients in your back yard vegetable garden, like I did! I’m going to make this now. Seems simple, healthy, and delicious. Although cooking the green beans eliminates some of the nutrients.

  • I will definitely making this,I love green bean from Asian Market already cooked,it’s Heaven my favorite’s food to eat.Thank you for sharing the green bean recipe.

  • Just love your videos. That was so cute when you said ” let it hang out, marinate and get to know each other “. I agree with RandomAdventures that u should be on Food Network.:D ox

  • So there's no need to use much oil. Just stir fry until the outside get some burn. Normally some people like to press them hard to get the water out. The good ones comes soft, with some burnt part, not so watery,not much sauce or oil, with aroma of garlic and oil.I don't use starch often unless to tenderize meat,here in the US,many Chinese cook use lots of starch in the sauce,if it's homecook, I prefer healthy options.

  • my mom does a three bean salad that is delicious, perfect for summer. She uses “butter beans”, kidney beans, and green beans. Then she adds vinegar, olive oil, a little mustard (it adds great texture and thickens the “sauce”, and salt and pepper. You should try it!

  • i like that you’re on the internet, i’d be sad if you were on foodnetwork because now i can watch you whenever i want!!:}
    not saying that i don’t want you to be successful!!!
    if you had that opportunity that’d be great for you:D

  • Most sesame oil we buy is in small bottles and has a lot of aroma/flavour
    The more flavour/smell an oil has the less it’s been refined. An unrefined oil has a low smoking point temperature.
    Sesame oil is for seasoning and not for cooking with, so fry the garlic/ginger etc using a little of your preferred cooking oil then sprinkle some sesame oil into the sauce just before dishing up.
    Very nice recipe:)

  • Whoa! I tried it last night and my husband is the judge….he LOVES it so much…. I used black sesame and olive oil and unfortunately I don’t have any chilli paste so I used the powder chilli…still it worked…THANKS for the idea!! Will try more of your dish.

  • Don’t know why so many have problem with this recept, but garlic for 20-30 minutes in the oven at 200C got it perfect like in this clip.
    Garlic doesn’t taste strong, so it is a honey-mustard dressing with little kcik of garlic at the end.

  • I tried making this for lunch today, but the garlic refused to properly roast for me. It spent over half an hour in the oven at 400F, but never softened…

  • I find it odd that nobody can answer the roasted garlic question… I just did it for the first time. In the oven on the center rack, just like you see in the video, 400 degrees for 40 minutes. it squeezed out exactly like it did in the video. tastes great with all the ingredients too.

  • I’m hungover at work right now, however I have two bags of green beans at home in my fridge. This is the first thing I’m going to cook today. Thanks.

  • Someone can type englishsub to help me. I cann’t understand all the words that Ramsay said in this video, please?…… And I wannt to make it for my family

  • So there's no need to use much oil. Just stir fry until the outside get some burn. Normally some people like to press them hard to get the water out. The good ones comes soft, with some burnt part, not so watery,not much sauce or oil, with aroma of garlic and oil.I don't use starch often unless to tenderize meat,here in the US,many Chinese cook use lots of starch in the sauce,if it's homecook, I prefer healthy options.

  • Is there a way to make this without the ginger? I am severely allergic to ginger….could you simply not add that and would it still taste the same?

  • hi gordan…pls come to india again and experience and share with the world the amazing varieties of food we have.. i have seen you have covered very less indian food. there are so many varieties for every dish depending upon the place in our country which means 1000 awesome dishes including curries, street food, sweets and more.. for example chicken curry is made atleast in 10 different ways. also the food you get in five star hotels is different than the food you get in normal restaurants or street or at home. so there is alot to try. and i feel the world takes it seriously if you say it… pls make a new series..

  • You can copied the ingredients but you cannot copy the high gas burner that they use to sear the favor. Your food always come out soggy when you cooked at home.

  • Oh my goodness, I am so making this! I was looking for a great green bean dish and I think this is it. I love all of the ingredients that went into it so no doubt the final product will be just as good. Thank you.

  • My name Lê Phương, I watched the clip of him and much I liked it, it was like my dream!!! wish him success, may 1 day he will return to Vietnam!!! i want ti learn for him very much!!!

  • He is one of the Top chefs N the world he goes to other restaurants in other countries and critiques them to make them better chef Gordon Ramsay

  • Wow, how did I just find this channel! I love this guy! Chinese long bean is my favorite, so easy when you’re looking at a master… Awesome

  • I have just recently discovered you and you went right to the top of my list. Fabulous recipes and great camera presence! You’re clearly good at this! I’m a fan!

  • Love your videos!

    What was the brown liquid in the small bowl, before the pepper sauce? I can’t seem to hear what you’re saying is. Thank you, in advance! ��

  • I have just recently discovered you and you went right to the top of my list. Fabulous recipes and great camera presence! You’re clearly good at this! I’m a fan!

  • Thanks! I’m going to make this for Thanksgiving green beans and going to try it with Korean soy sauce and Korean Gochujang hot sauce. Will be fun!

  • THIS RECEPIE IS SOO GOOODD!!! Just made it. Its sooo tastey. I didnt add as much soy because it can get salty but my my is this a keeper!! Thank you SO MUCH. Just got married so needing to keep the husband happy

  • @soha12103: This recipe serves 4 but if you are making for a party you would have to figure out for how many people you should make it for. It depends on how many other dishes you are serving with this.
    You have to multiply the amount of ingredients into how many batches you are making…

  • I tried making this for lunch today, but the garlic refused to properly roast for me. It spent over half an hour in the oven at 400F, but never softened…

  • Can’t catch which sauce he put when seasoning..the first one..is that cooking???.it’s nice video but if put words..must be marvelous

  • I made this recipe but it tasted too sour and vinegary so I increased the amount of sugar to about 1 Tablespoon instead of 1 teaspoon and it tasted better. Did anyone have the same problem?

  • I made this dish tonight. Very good. My beans became tender in only 6 minutes. I only cooked 1/2 lb and used a hot wok, so that may account for the faster cooking time. Note: A Jewish guy makes Chinese green beans from an Indian recipe. What a country!

  • This is so PERFECT! I lived in China for two years but never was a good cook…but I LOVED the Szechuan green beans. I’ve tried a few different recipes but this one looks the best and I can’t wait to try it. =) Thank you! (And no need to even respond to the crazy racists who comment for no good reason. I think they just want attention because they are desperate in real life. Their comments only reflect badly on them, not on you. Asian cooking is the BEST!

  • This is so PERFECT! I lived in China for two years but never was a good cook…but I LOVED the Szechuan green beans. I’ve tried a few different recipes but this one looks the best and I can’t wait to try it. =) Thank you! (And no need to even respond to the crazy racists who comment for no good reason. I think they just want attention because they are desperate in real life. Their comments only reflect badly on them, not on you. Asian cooking is the BEST!

  • I have made this recipe several times, and just love it! In fact, I have doubled, or even tripled, the sauce recipe and used it with shrimp and chicken too. So delicious!!!

  • I tried this dish, but it is not salty enough. So I have to add salt at the end. May be I used less salty soy sauce. Very good recipe.

  • looks delish! but i never used sesame oil to cook in the beginning of any chinese dish, its always added right when you done with cooking.

  • Way too sugary for me.
    Added sugar plus the sugar in Hoisin and Oyster sauce would I think make this more american style Chinese cooking.

  • Excellent video.  I will try your cooking method, and try them deep fried also.   I think my Chinese restaurant deep fry’s them, and then returns them to the sauce.  I believe they use Hoisen sauce as their base.  Thank you again.   

  • Whoa! I tried it last night and my husband is the judge….he LOVES it so much…. I used black sesame and olive oil and unfortunately I don’t have any chilli paste so I used the powder chilli…still it worked…THANKS for the idea!! Will try more of your dish.

  • hi gordan…pls come to india again and experience and share with the world the amazing varieties of food we have.. i have seen you have covered very less indian food. there are so many varieties for every dish depending upon the place in our country which means 1000 awesome dishes including curries, street food, sweets and more.. for example chicken curry is made atleast in 10 different ways. also the food you get in five star hotels is different than the food you get in normal restaurants or street or at home. so there is alot to try. and i feel the world takes it seriously if you say it… pls make a new series..

  • You can skip the sugar but it does 2 things gives it the sweet balance hence taking the edge off the salty in Soy Sauce AND it helps caramelize it a bit.

  • Haaka people from China migrated to Kolkata which to operate export oriented Leather Tannery in area today known as Tangra the only China town in India when india was a british colony

    They developed a very different type of cuisine mixing Chinese and Indian flavors known Tangra style cuisine and sauce known as “szechuan” or Shezwan made with spicy Indian Chilies, and it has no relation to sichuan cuisine.:D

    Hence to Chinese ppl names might sound similar but they taste totally different

  • im from szechuan(should be ‘sichuan’ instead), it’s not really that sichuan green bean dish. We dont use corn starch at all in this dish, normally either boil the beans a lil bit before cook. and then use oil to fry the beans so all the water will dry out by the oil. then take beans up, remain a little bit oil in the pan, put in sichuan pepper, dried chilli, sliced garlic and ginger to fry until its fragrant, then add the beans back in.

  • You lovely ladies have such a cute little pan for toasting the Sesame seeds. Where can one find one like it? (I mean the pan, not the lovely ladies) 😉

  • I’ve only ever seen Sichuan green beans cooked with pork mince. My roommate is vegetarian so this recipe makes it super easy to just take out the oyster sauce and have a completely vegetarian dish to share! Thank you!

  • Oh my goodness, I am so making this! I was looking for a great green bean dish and I think this is it. I love all of the ingredients that went into it so no doubt the final product will be just as good. Thank you.

  • I like your style of cooking and of presentation. I also agree with your preference of no cornstarch slurry for sauces. Question though, regarding rice wine-I have sake but don’t want to open it. I have rice vinegar. Can rice wine be substituted with dry sherry?

  • I think I’m gonna try this tonight. I have all of these ingredients on hand! Never knew about roasting garlic. Love this guy.

  • Someone can type englishsub to help me. I cann’t understand all the words that Ramsay said in this video, please?…… And I wannt to make it for my family

  • I’ve only ever seen Sichuan green beans cooked with pork mince. My roommate is vegetarian so this recipe makes it super easy to just take out the oyster sauce and have a completely vegetarian dish to share! Thank you!

  • THIS RECEPIE IS SOO GOOODD!!! Just made it. Its sooo tastey. I didnt add as much soy because it can get salty but my my is this a keeper!! Thank you SO MUCH. Just got married so needing to keep the husband happy

  • Chef Jet its such a pleasure and ease to learn from your shows you are a master teacher and the tips really help get an authentic taste, thank you so very much my cooking has really improved from just two episodes! I hope all good things come your way, may you have tremendous good fortune best wishes!

  • Love your videos!

    What was the brown liquid in the small bowl, before the pepper sauce? I can’t seem to hear what you’re saying is. Thank you, in advance! ��

  • Don’t be discouraged about negative comments from ignorant people like Gwest.  Sad that we have nasty mean spirited people in this world who have nothing but hate for other people who have heritage elsewhere.  People like Gwest are unhappy people.  They bring nothing to the table in help/better mankind.  Lost souls.  

  • You can skip the sugar but it does 2 things gives it the sweet balance hence taking the edge off the salty in Soy Sauce AND it helps caramelize it a bit.

  • she is perfectly fine on youtube…this way people from around the world can view. If she’s on some daytime food network show people not living in the country can view…

  • Just love your videos. That was so cute when you said ” let it hang out, marinate and get to know each other “. I agree with RandomAdventures that u should be on Food Network.:D ox

  • Haaka people from China migrated to Kolkata which to operate export oriented Leather Tannery in area today known as Tangra the only China town in India when india was a british colony

    They developed a very different type of cuisine mixing Chinese and Indian flavors known Tangra style cuisine and sauce known as “szechuan” or Shezwan made with spicy Indian Chilies, and it has no relation to sichuan cuisine.:D

    Hence to Chinese ppl names might sound similar but they taste totally different

  • my mom does a three bean salad that is delicious, perfect for summer. She uses “butter beans”, kidney beans, and green beans. Then she adds vinegar, olive oil, a little mustard (it adds great texture and thickens the “sauce”, and salt and pepper. You should try it!

  • i like that you’re on the internet, i’d be sad if you were on foodnetwork because now i can watch you whenever i want!!:}
    not saying that i don’t want you to be successful!!!
    if you had that opportunity that’d be great for you:D