Spicy and crunchy, when it comes to green beans, it’s hard to beat serving them Szechuan-Style. These dry fried green beans will quickly become your favorite way to use this green veg. Serve it with rice and your favorite Asian-inspired main dish and dinner is served!
This is an update of a recipe that I first shared in 2013 and has long been one of my favorite ways to serve green beans. I’m updating it today with new photos and a few tips and tricks.
What’s So Special About Szechuan-Style Green Beans
Szechuan-Style Green Beans are spicy green beans that are made by dry-frying. This method of cooking fries them in a skillet or wok over high heat in a small amount of oil. The moisture evaporates from the beans, resulting in super crisp green beans that are tender and deeply browned in spots.
Traditionally this style of green beans are made using the uniquely spicy Szechuan peppercorns (“Sichuan peppercorns”) that cause a numbing sensation in your mouth, but this recipe uses easy-to-find red pepper flakes for spice. This recipe also strays from the traditional by using Hoisin sauce for added flavor.
These green beans are:
Simple Summer Sides
All this week we’re celebrating simple summer sides! It’s hot outside and beautiful produce is in-season, so I know we’re all looking for more ways to prepare those vegetables.
Follow along as I share my five current favorite summer sides that use one vegetable, pantry staples, and maybe a few herbs or aromatics to round things out. It will include:
- Sweet And Tangy Marinated Cucumbers
- Crisp Corn Fritters
- Pan-Seared Zucchini with Garlic and Basil
- Balsamic Marinated Tomatoes
- Spicy Szechuan-Style Green Beans (featured here)
- Green Beans - You can leave the green beans whole, but I love to chop these into small bite-sized pieces which gives them maximum surface area to turn golden brown and soak up flavor.
- Garlic and Ginger - Even though it takes a little time to prep these, don’t skip them - they add so much flavor.
- Hoisin Sauce - Hoisin sauce is sweet and savory. It’s a sauce that is common in Chinese cooking, and can be found in the international aisle of most grocery stores. (Kikkoman makes a great gluten-free version.)
- Rice Vinegar and Soy Sauce - These pantry staples are great for a variety of Asian and Asian-inspired recipes. Use Tamari if you need a gluten-free option.
- Toasted Sesame Oil - A little goes a long way to add savory flavor to the dish.
- Red Pepper Flakes - Use more or less for the amount of spice you prefer.
Recipes to Serve with Szechuan-Style Green Beans
- Red Curry Salmon with Coconut Brown Rice
- Honey Ginger Chicken Stir-Fry
- Thai-Style Salmon Satay with Peanut Sauce
- Instant Pot Sweet and Sour Chicken
- 20 Minute Thai Chicken Peanut Noodles
Spicy Szechuan-Style Green Beans
- Mixing Bowl
- Skillet or Wok
- 1 clove Garlic, minced
- 2 teaspoon minced Fresh Ginger
- 2 teaspoon Hoisin sauce (be sure to use gluten-free if needed)
- 2 teaspoon Rice Vinegar
- 2 teaspoon Soy Sauce (use Tamari for gluten-free)
- ½ teaspoon Toasted Sesame Oil
- 1 teaspoon Red Pepper Flakes (more or less depending on your spice preference)
- 1 lb Green Beans, trimmed and cut into ½ inch pieces
- 3 tablespoon Water
- 1 tablespoon Cooking Oil (use any high-heat neutral cooking oil like grapeseed, vegetable, or avocado)
- ½ teaspoon Kosher Salt (see note)
- Whisk together garlic, ginger, Hoisin Sauce, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes. Set aside.
- Heat a large skillet or wok over medium-high heat. Add green beans and water beans, stirring frequently, until the water cooks off and the beans are bright green.
- Add cooking oil and salt and continue cooking until beans are starting to brown in spots, 4 to 5 minutes.
- Pour sauce over green beans and continue cooking until sauce reduces slightly and green beans are coated and tender, about 2 minutes more.
- Serve immediately.
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