Spicy Szechuan Green Beans

I was craving heat one Tuesday evening and grabbed a pound of green beans from the fridge without a clear plan. The jar of chili bean paste in the back of my pantry caught my eye, and I thought, why not make this simple vegetable exciting? Twenty minutes later, I had a dish that made my lips tingle and my dinner guests ask for seconds.

My neighbor knocked on the door once while I was making this, drawn by the smell of garlic and ginger hitting hot oil. She stayed for dinner and now texts me every few weeks asking if its green bean night again. Theres something about food that smells this good that just pulls people into your kitchen.

Ingredients

• Fresh green beans (450 g): Look for firm, bright beans that snap cleanly when you bend them, and trim the ends right before cooking so they stay crisp.
• Spring onions (2, sliced): Keeping the white and green parts separate lets you build layers of flavor, the whites go in early for sweetness and the greens finish with a fresh bite.
• Garlic (2 cloves, minced): Mince it fine so it disperses evenly and watch it closely in the pan because burnt garlic turns bitter fast.
• Fresh ginger (1 tablespoon, minced): Peel it with the edge of a spoon and mince it small so every forkful gets that warm, spicy kick.
• Light soy sauce (2 tablespoons): This adds the salty backbone to the sauce without overpowering the vegetables.
• Chinkiang vinegar (1 tablespoon): The smoky, slightly sweet tang of this black vinegar is irreplaceable, but rice vinegar works in a pinch.
• Szechuan chili bean paste (2 teaspoons): This fermented paste brings deep umami heat, start with less if youre not sure about your spice tolerance.
• Shaoxing wine (1 tablespoon): It adds a subtle complexity and helps the sauce cling to the beans, dry sherry is a solid substitute.
• Sugar (1 teaspoon): Just enough to round out the sharp edges of vinegar and chili without making things sweet.
• Toasted sesame oil (1 teaspoon): A little goes a long way, adding a nutty finish that ties everything together.
• Szechuan peppercorns (1/2 teaspoon, crushed): These give that signature numbing tingle, toast them lightly in a dry pan first if you want even more aroma.
• Neutral oil (2 tablespoons): High smoke point oils like sunflower or vegetable let you get the wok screaming hot without burning.
• Dried red chilies (1 to 2, optional): Break them up for bursts of heat and a gorgeous red color in the finished dish.

Instructions

Mix the Sauce:

Whisk together soy sauce, vinegar, chili bean paste, Shaoxing wine, sugar, and sesame oil in a small bowl until the sugar dissolves. Having this ready means you can move fast once the wok heats up.

Blister the Beans:

Heat 1 tablespoon oil in your wok over high heat until it shimmers, then toss in the green beans and stir-fry for 4 to 5 minutes until theyre charred in spots and tender-crisp. Pull them out and set them aside so they dont overcook.

Bloom the Aromatics:

Add the remaining oil to the same pan and toss in the Szechuan peppercorns and dried chilies, frying for 30 seconds until the air smells electric. Add garlic, ginger, and the white parts of the spring onion, stirring constantly for another 30 seconds without letting anything burn.

Bring It Together:

Return the green beans to the wok and pour in the prepared sauce, tossing everything together for 1 to 2 minutes until the beans are glossy and coated. Garnish with the green parts of the spring onion and serve immediately while the beans still have bite.

Save Pin

I served this at a potluck once alongside some plain rice and watched people go back for thirds. One friend told me she never thought green beans could be this exciting, and now she keeps chili bean paste in her pantry year-round.

Getting the Right Texture

The secret to great stir-fried green beans is high heat and patience. Let them sit in the pan for a few seconds at a time so they can blister and char, then toss and repeat. If you keep stirring constantly theyll just soften without developing that crispy, smoky edge that makes this dish special.

Adjusting the Heat Level

Szechuan food is known for bold spice, but you control the fire here. Start with one teaspoon of chili bean paste and skip the dried chilies if youre cautious, then taste and add more next time. The Szechuan peppercorns bring tingle without much burn, so even a milder version still feels authentic.

Making It a Full Meal

These green beans shine as a side, but Ive also stirred in crispy tofu cubes or ground pork to turn them into a main dish. Serve over jasmine rice or thin rice noodles to soak up the sauce, and add a fried egg on top if youre feeling indulgent.

• Blanch the beans for 2 minutes before stir-frying if you want guaranteed tenderness with less char.
• Double the sauce and keep extra in the fridge for quick weeknight stir-fries with whatever vegetables you have.
• Leftover beans reheat well in a hot skillet, just hit them with a splash of water to refresh the sauce.

Save Pin

This dish taught me that vegetables dont have to be boring or virtuous, they can be bold and crave-worthy too. I hope it brings as much heat and joy to your table as it does to mine.

Recipe Questions & Answers

→ What type of beans work best for this dish?

Fresh green beans trimmed and crisp-tender give the best texture and absorb the sauce flavors nicely.

→ Can the spiciness be adjusted?

Yes, modify the amount of Szechuan chili bean paste and dried chilies to suit your preferred heat level.

→ Is blanching the beans necessary?

Blanching briefly before stir-frying adds extra crunch, but you can skip this for a quicker preparation.

→ What can be added for more protein?

Minced pork or tofu can be incorporated for a more substantial version of this dish.

→ What side dishes pair well with this preparation?

Steamed jasmine rice or other plain grains balance the bold flavors and make a complete meal.