Spicy Szechuan Green Beans (Printable View)

Fiery stir-fried green beans with Szechuan chili sauce, garlic, and ginger.

# What You Need:

→ Vegetables

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

→ Szechuan Sauce

05 - 2 tbsp light soy sauce
06 - 1 tbsp Chinkiang vinegar
07 - 2 tsp Szechuan chili bean paste
08 - 1 tbsp Shaoxing wine or dry sherry
09 - 1 tsp sugar
10 - 1 tsp toasted sesame oil

→ Aromatics & Seasoning

11 - 1/2 tsp Szechuan peppercorns, lightly crushed
12 - 2 tbsp neutral oil, such as sunflower or vegetable
13 - 1 to 2 dried red chilies, broken into pieces

# How-To Steps:

01 - Whisk together soy sauce, vinegar, chili bean paste, Shaoxing wine, sugar, and sesame oil in a small bowl until the sugar dissolves. Set the mixture aside.
02 - Heat 1 tbsp of neutral oil in a large skillet or wok over high heat. Add green beans and stir-fry for 4 to 5 minutes until skins are blistered and beans are tender-crisp. Remove from pan and set aside.
03 - Add the remaining oil to the pan. Toss in Szechuan peppercorns and dried red chilies, frying for 30 seconds until aromatic.
04 - Add garlic, ginger, and the white parts of the spring onions to the pan. Stir-fry for 30 seconds, taking care not to burn the garlic.
05 - Return the green beans to the pan. Pour in the prepared Szechuan sauce and toss to coat evenly. Cook for another 1 to 2 minutes until everything is heated through.
06 - Transfer to a serving dish and garnish with the green parts of the spring onions. Serve immediately.

# Expert Advice:

01 -
  • The beans get this addictive blistered skin that crisps up while staying tender inside, like the best restaurant version but in your own kitchen.
  • The numbing tingle from Szechuan peppercorns mixed with chili heat creates a flavor thrill you can't get anywhere else.
  • It comes together in under twenty minutes, which means you can have bold, restaurant-quality flavor on a weeknight without breaking a sweat.
02 -
  • Don't crowd the pan when blistering the beans or they'll steam instead of char; work in batches if your pan isn't big enough.
  • High heat is non-negotiable for stir-frying; if your stove runs cool, give the pan extra time to get ripping hot before you add anything.
  • Taste the chili bean paste before you add it because brands vary wildly in salt and heat, and you might need to dial back the soy sauce or add a pinch more sugar.
03 -
  • Keep a small bowl of extra Szechuan peppercorns on the table for anyone who wants that extra numbing kick.
  • If you can't find Chinkiang vinegar, use a mix of balsamic and rice vinegar in equal parts for a similar depth.
  • Blanch the beans in boiling water for 2 minutes before stir-frying if you want them even more tender with less char.

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