Spicy Szechuan-Style Green Beans

4.80 from 5 votes

Spicy Szechuan-Style Green Beans

Spicy and crunchy, when it comes to green beans, it’s hard to beat serving them Szechuan-Style. These 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!

To adjust the servings in this recipe, click on the number next to servings.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Asian

Keyword: easy side dish, summer, vegetable side dish, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Mixing Bowl
Skillet or Wok

Ingredients

1 clove Garlic, minced
2 tsp minced Fresh Ginger
2 tsp Hoisin sauce (be sure to use gluten-free if needed)
2 tsp Rice Vinegar
2 tsp Soy Sauce (use Tamari for gluten-free)
1/2 tsp Toasted Sesame Oil
1 tsp Red Pepper Flakes (more or less depending on your spice preference)
1 lb Green Beans, trimmed and cut into 1/2 inch pieces
3 Tbsp Water
1 Tbsp Cooking Oil (use any high-heat neutral cooking oil like grapeseed, vegetable, or avocado)
1/2 tsp Kosher Salt (see note)

Instructions

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.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Nutrition