Spicy Szechuan Green Beans (Printable)

Crisp green beans tossed in a bold Szechuan chili sauce with garlic and ginger, perfect as a vibrant side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 2 spring onions, sliced (white and green parts separated)
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced

→ Szechuan Sauce

05 - 2 tablespoons light soy sauce
06 - 1 tablespoon Chinkiang (Chinese black) vinegar
07 - 2 teaspoons Szechuan chili bean paste (Doubanjiang)
08 - 1 tablespoon Shaoxing wine or dry sherry
09 - 1 teaspoon sugar
10 - 1 teaspoon toasted sesame oil

→ Aromatics & Seasoning

11 - 1/2 teaspoon Szechuan peppercorns, lightly crushed
12 - 2 tablespoons neutral oil (sunflower or vegetable)
13 - 1 to 2 dried red chilies, broken into pieces (optional)

# Directions:

01 - Combine soy sauce, vinegar, chili bean paste, Shaoxing wine, sugar, and sesame oil in a small bowl and set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry green beans for 4 to 5 minutes until blistered and tender-crisp. Remove and set aside.
03 - Add remaining oil to the pan. Fry Szechuan peppercorns and dried chilies for 30 seconds until fragrant.
04 - Stir-fry minced garlic, ginger, and the white parts of the spring onion for 30 seconds without burning.
05 - Return green beans to the pan, pour in the sauce, and toss to coat. Cook for 1 to 2 minutes until heated through and well combined.
06 - Sprinkle with the green parts of the spring onion and serve immediately.

# Expert Advice:

01 -
  • The blistered green beans get this addictive charred sweetness that balances the fiery sauce perfectly.
  • Everything comes together in one pan in less time than it takes to order takeout.
  • The numbing tingle from Szechuan peppercorns makes each bite feel like a little adventure.
02 -
  • Dont crowd the pan when blistering the beans or theyll steam instead of char, work in batches if your wok isnt big enough.
  • Have all your ingredients prepped and lined up before you turn on the heat because this cooks fast and theres no time to chop mid-stir-fry.
03 -
  • Toast your Szechuan peppercorns in a dry pan for 1 minute before crushing them to unlock even more of that citrusy, numbing flavor.
  • Use the biggest wok or skillet you own so the beans have room to blister instead of steam, it makes all the difference in texture.

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