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. 😀
- 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
- 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
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.
Recipe adapted from “The Chinese Takeout Cookbook”.