Spicy Broiled Szechuan Green Beans and Snap Peas (Oil-Free Vegan Recipe)
This Szechuan side dish will liven up your dinner table! A mix of green beans and snap peas is dressed with a spicy Asian sauce. Bold, plant-based flavor packs this oil-free vegan recipe.
In a small pot combine the red chili flake, garlic, ginger, cumin seeds, tamari (or soy sauce), dates, and water. Cover and bring to a boil over medium heat. Reduce heat to low. Simmer 10 minutes. Be careful not to remove the lid or you’ll risk burning the sauce. After 10 minutes, turn off the heat. Add the lime juice. Keep covered and warm until ready to use.
To make the Charred Green Beans and Snap Peas:
Spread the assortment of green beans, sugar snap peas, and/or snow peas into a single layer on a baking sheet. Place on the top rack of your oven, right under the broiler. Broil 8-10 minutes, flipping the beans and peas about halfway through. You want there to be a nice char on some of the beans. Yet, you don’t want to burn the beans.
To Serve:
Spread the charred green beans and snap peas onto a large serving platter. Pour the Spicy Szechuan Sauce over the beans. Serve immediately.
Make ahead: You can make the sauce up to 5 days ahead of time. Simply store in the refrigerator and reheat before serving. You can freeze for longer.