Szechuan Style Green Beans

My family loves Szechuan style green beans. We always order this dish whenever we get to eat at a Szechuan restaurant. Not all of us can tolerate spicy food so we always order a milder one. In this recipe, I made some changes from the original recipe by decreasing the number of dried chillies and omitting the ground Szechuan pepper. If you like spicier green beans, feel free to add more Sriracha or dried red chilies. The green beans were delicious and crunchy, with a little bit of kick to it; the way our family likes it.  My son loves it so much; he asked if I could make prawns or beef using the same sauce. 😀

Cooking Tips

To make the most out of your Szechuan style green beans, start with fresh, crisp green beans. Look for ones that are vibrant in color and snap easily when bent. If you can, try blanching the green beans before stir-frying. This helps to keep their bright green color and ensures they stay crunchy. Just drop them in boiling water for about two minutes, then transfer them to an ice bath to stop the cooking process. This technique locks in the freshness and gives a nice texture. Also, make sure your wok or skillet is hot before adding the oil. This helps to sear the beans quickly, enhancing their flavor. Stir-fry them for just a few minutes until they are tender but still have some bite. If you like a smoky flavor, consider adding a splash of soy sauce towards the end of cooking. Just a little will add depth without overpowering the dish.

Serving Suggestions

Szechuan style green beans can stand alone as a fantastic side dish or can be paired with a variety of main courses. They complement proteins like grilled chicken, tofu, or even seafood beautifully. If you are serving it as part of a meal, consider adding some jasmine rice or quinoa on the side. This allows everyone to enjoy the sauce and flavors without it being too spicy. For a more substantial meal, toss in some cooked shrimp or sliced beef at the end of the stir-fry process. This not only adds protein but also enhances the dish’s flavor profile. Garnishing with sesame seeds or chopped scallions can elevate the presentation and add a little extra crunch. If you want to make it more of a feast, serve it alongside other Szechuan dishes like mapo tofu or spicy Sichuan noodles for a delicious spread that showcases bold flavors.

Frequently Asked Questions

What can I substitute for green beans?

Snap peas or asparagus work great as alternatives. Both have a nice crunch and will soak up the flavors well.

How do I make this dish less spicy?

To tone down the heat, reduce the amount of Sriracha and skip the dried red chilies altogether. You can also serve it with a side of plain rice to balance the spice.

Can I make these green beans ahead of time?

You can prep the green beans and the sauce ahead of time. Just store them separately in the fridge and stir-fry them fresh when you’re ready to serve.

How should I store leftover Szechuan green beans?

Store leftovers in an airtight container in the fridge for up to three days. Reheat them in a skillet to keep them crispy.

What can I serve with Szechuan green beans?

They pair nicely with jasmine rice or noodles. For a complete meal, serve them alongside grilled chicken or tofu to balance the flavors.

Szechuan Style Green Beans

Liza Agbanlog

Szechuan Style Green Beans are a spicy, vibrant side dish with crisp-tender beans tossed in a flavorful blend of garlic, ginger, and Sriracha. It's easy to whip up and packs a punch!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Chinese

Servings 3 servings

Calories 210 kcal

Ingredients

  

1x2x3x

• ¾ lb green beans trimmed
• ¼ cup peanut or vegetable oil
• 4-5 dried red chillies
• 2 cloves garlic minced
• 1 teaspoon minced or grated fresh ginger
• 3 green onions chopped

Sauce

• 1 ½ teaspoons Chinese rice wine or dry sherry
• 1 ½ teaspoons Sriracha or to taste, chili sauce
• ½ teaspoon sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar

Instructions

 

• In a small bowl, stir together the rice wine, Sriracha, sesame oil, soy sauce and sugar. Set aside.
• Dry green beans thoroughly with paper towels; even a small amount of water will cause oil in the pan to spit.
• Heat a heavy pan over medium-high heat and add the oil. Add the beans and stir-fry, keeping the beans constantly moving, for 8-10 minutes or until the beans are browned and wilted. Turn off the heat, remove the green beans and set aside to drain on a plate lined with paper towels.
• Remove all but 1 tablespoon of oil and reheat the pan. Add the chillies, ginger, garlic and green onions and stir-fry for 30 seconds. Add the sauce and return the green beans to the pan and stir-fry for about another minute. Transfer to a plate and serve.
• Enjoy!

Notes

Recipe adapted from “The Chinese Takeout Cookbook”.

Nutrition

Calories: 210kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 2g

Keyword green beans, quick recipe, spicy, Szechuan, vegetable dish

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