Spicy Szechuan Green Beans (Print Version)

Crisp-tender green beans cooked with aromatic garlic, ginger, and a bold Szechuan chili sauce for vibrant spice and flavor.

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

# Directions:

01 - In a small bowl, combine soy sauce, vinegar, chili bean paste, Shaoxing wine, sugar, and sesame oil. Set aside.
02 - Heat 1 tablespoon oil in a wok or large skillet 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, if using, for 30 seconds until aromatic.
04 - Stir-fry garlic, ginger, and the white parts of the spring onion for 30 seconds, avoiding burning.
05 - Return green beans to the pan. Pour in the prepared sauce and toss everything together. Cook for 1 to 2 minutes until heated through and well coated.
06 - Sprinkle with the green parts of the spring onion and serve immediately.

# Expert Tips:

01 -
  • The beans blister in minutes, giving you that restaurant-quality char at home without the fuss.
  • That tingling, numbing sensation from Szechuan peppercorns is genuinely addictive, nothing like regular spice.
  • It's vegan and dairy-free, yet so flavor-forward that no one misses anything.
  • You can adjust the heat to match your crowd, making it a diplomat's dish.
02 -
  • The Szechuan peppercorns create that distinctive numbing sensation, which is subtle and electric, not a fiery burn, so don't mistake them for regular chili heat.
  • Don't wash the peppercorns before crushing them, the dust contains the most potent flavor compounds.
  • If your chili bean paste clumps when you mix it with the other sauce ingredients, whisk it a few extra times to break it down, or it won't coat the beans evenly.
03 -
  • If you want extra crunch and to ensure your beans stay tender, blanch them in boiling salted water for 2 minutes before you stir-fry them, which gives you more control over the final texture.
  • Toasting your own Szechuan peppercorns in a dry pan for a minute before crushing them intensifies their flavor, turning them from pleasant to unforgettable.

Go Back