Spicy Szechuan Green Beans Recipe

Name: Spicy Szechuan Green Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 0.5 pound green beans, trimmed and cut into 1-inch pieces; 0.25 cup water; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1 teaspoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 0.5 teaspoon white sugar; 0.25 teaspoon red pepper flakes

Cook Time: 10 minutes

Ingredients

This recipe yields 2 servings and is based on the original quantity. Ingredient amounts will adjust accordingly, but cooking times and steps remain the same. Note that scaling the recipe may affect the results slightly.

pound green beans, trimmed and cut into 1-inch pieces
cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
teaspoon white sugar
teaspoon red pepper flakes

Directions

Follow these steps for a perfect result every time.

In a skillet, combine the green beans and water. Cook over medium-high heat, stirring occasionally. Cover and cook for 4-5 minutes, until the beans are tender-crisp.
Add the minced ginger, garlic, and sesame oil to the skillet. Stir frequently and cook for another 1-2 minutes, or until the garlic becomes fragrant and golden brown.
In a small bowl, mix together the soy sauce, rice vinegar, sugar, and red pepper flakes.
Pour the sauce mixture over the cooked green beans. Stir well and cook for an additional 3-5 minutes, or until the sauce thickens enough to coat the beans.

Nutrition Facts

Per serving (based on 2 servings per recipe):

Calories: 73
Total Fat: 3g (3% DV)
Saturated Fat: 0g (2% DV)
Sodium: 911mg (40% DV)
Total Carbohydrates: 11g (4% DV)
Dietary Fiber: 4g (15% DV)
Total Sugars: 2g
Protein: 3g (7% DV)
Vitamin C: 20mg (22% DV)
Calcium: 52mg (4% DV)
Iron: 2mg (9% DV)
Potassium: 303mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information may vary slightly based on available data for some ingredients. If you have any dietary restrictions, please consult with your doctor or dietitian before preparing this recipe.

Origin and History

Spicy Szechuan Green Beans are a popular dish from Sichuan province in southwestern China. Known for its bold flavors, the dish highlights the unique combination of spicy, savory, and tangy ingredients. Sichuan cuisine is famous for its use of Sichuan peppercorns and chili peppers, which deliver the signature "numbing" and "spicy" sensations that make it so distinctive. The green beans are stir-fried in a flavorful sauce of soy sauce, garlic, ginger, and red pepper flakes, making them an irresistible side dish that has found popularity beyond Chinas borders, especially in the United States and Europe.

Regional Variations

While this dish originates from Sichuan, regional adaptations abound. In some variations, the green beans are stir-fried with other ingredients like peanuts, chicken, or shrimp to turn the side dish into a more substantial meal. The level of spiciness can also vary depending on local preferences, with some recipes using milder chili oils or adding sweeter ingredients like hoisin sauce. The use of rice vinegar and sesame oil is typical in Sichuan cooking, giving the dish a unique balance of acidity and richness.

How It Differs from Similar Dishes

Spicy Szechuan Green Beans stand out from other green bean preparations because of the intense heat and bold flavors typical of Sichuan cuisine. Unlike more commonly seen Western-style green bean dishes, which may be boiled or steamed with minimal seasoning, this recipe involves stir-frying the beans with a strong, spicy sauce that coats each bean. The distinctive numbing effect from Sichuan peppercorns, combined with the heat from red pepper flakes, makes this dish stand apart from milder stir-fried green beans found in other Chinese regions, such as Cantonese stir-fried beans which tend to focus on a lighter, sweeter taste.

Where It's Usually Served

Spicy Szechuan Green Beans are typically served in Chinese restaurants, especially those specializing in Sichuan or regional Chinese cuisine. They are often enjoyed as a side dish, accompanying larger meals that feature stir-fried meats, dumplings, or noodle dishes. The dish is particularly common in Sichuan-style hot pots, where the intensity of the spice complements the richness of broths and meat-heavy stews. At home, its a favorite for pairing with steamed rice or other vegetable-based dishes for a well-rounded meal.

Interesting Facts

Sichuan cuisine is known for its liberal use of Sichuan peppercorns, which create a tingling sensation on the lips and tongue. This "mala" effect () is a signature of the regions culinary style, and its what makes the dish feel uniquely spicy.
While the dish is typically vegetarian, it is sometimes made into a main dish by adding protein such as chicken or shrimp. Some variations also include roasted peanuts for a satisfying crunch.
Many cooks opt to substitute sesame oil with other oils depending on availability, though the authentic flavor of sesame oil contributes greatly to the richness of the dish.
Despite its fiery flavor, this dish can be adjusted to suit various spice tolerance levels. By modifying the amount of chili oil or red pepper flakes, the heat can be dialed up or down.

FAQ about Spicy Szechuan Green Beans Recipe

Store any leftover Spicy Szechuan Green Beans in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to avoid overcooking the beans.

Freezing is not recommended for this dish as the texture of the green beans may change once thawed. The sauce may also separate upon freezing and reheating.

Yes, you can make Spicy Szechuan Green Beans ahead of time. Prepare the dish up to the point of adding the sauce, then store it in the refrigerator. When ready to serve, simply reheat the beans in a skillet and add the sauce.

Absolutely! To reduce the spice, use fewer red pepper flakes or omit them altogether. For more heat, increase the amount of red pepper flakes or add a dash of hot chili oil or fresh chili peppers.

You can substitute rice vinegar with apple cider vinegar, white wine vinegar, or even lemon juice if needed. Each will give a slightly different flavor profile, but still work well with the dish.

Fresh green beans are preferred for the best texture, but frozen green beans can be used in a pinch. Just make sure to thaw and drain them well before cooking to avoid excess moisture in the dish.

Yes! You can easily add protein such as shrimp, chicken, or tofu. Simply cook the protein separately, then add it to the beans once they are done cooking and coat them with the sauce.

Spicy Szechuan Green Beans pair wonderfully with steamed rice, stir-fried noodles, or dumplings. They also make a great side dish to accompany grilled meats or seafood.

If you don't have sesame oil, you can substitute it with vegetable oil or olive oil, but the flavor will be different. If you have toasted sesame seeds, adding them as a garnish will help replicate the sesame flavor.

To make this dish vegan, simply substitute the soy sauce with a gluten-free or vegan-friendly soy sauce, and avoid using any non-vegan protein like shrimp or chicken. The recipe is already naturally plant-based!

Comments

Erin Elizabeth

10/06/2025 01:52:54 PM

My husband I ate these before we could even sit at the table. Instead of steaming/boiling them, I pan fried them in coconut oil. I heated the oil to a medium high heat so the beans would blacken a little bit. Once they were cooked (but still crunchy) I added the garlic (which became brown and crunchy) and immediately put in the sauce. I let it cook for less than a minute and put them in a sport dish. For the sauce, I didn't have ginger so I used ginger powder, I omitted the sesame oil since I fried them in coconut oil and used agave nectar in place of sugar. This will be a regular side dish/snack at our house!

DreBee84

08/22/2018 02:01:06 AM

Great recipe as is! I didn't have fresh ginger so I used a scant half teaspoon of dried ginger. Just for fun, I added a pound of chicken and a handful of peanuts to make this a main dish. I cooked the chicken first, then removed it from the pan. I then cooked the green beans as described and added the chicken back in before adding the seasonings. There was plenty of sauce to go around. I added the peanuts just a few minutes before it was done. We loved it!

tscarisbrick

01/04/2023 05:16:43 PM

I used all the ingredients listed in the recipe. Since I prefer my green beans slightly crunchy, I used fresh beans and did NOT steam prior to cooking. Adding the sauce mixture to my raw green beans allowed it to steam & cook to perfection for my taste. I cooked this in my wok, over high heat, and stir fried the green beans until the sauce mixture evaporated and thickened enough to coat the beans.

Marla Hill

06/15/2024 09:24:32 PM

Did what Erin Elizabeth suggested, fried for a while first (used sesame oil) but not to the point of blackening. I added shrimp for protein to make it a main dish. Very tasty, hard not to eat the entire thing!

TidyTea7589

04/19/2023 06:20:35 PM

Delicious and very easy to make. I made some substitutions and added other ingredientes. Rice vinegar and sesame oil are not staples at home so I used apple vinegar and sunflower oil instead. My additions were white cabbage and champignons. For sure, I´ll make this recipe again and I think it´ll be a good idea to try it with other veggis such as carrots and zucchinis. Thank you, Tasha!

Allrecipes Member

10/03/2020 10:17:38 PM

These were wonderful!!! So close to some we had in a restaurant....we love heat, so I used Hot Sesame Oil. The heat definitely came through. A Real Keeper recipe!!!!

Lara

07/13/2019 09:56:22 PM

Wow! This was delish!! I doubled the sauce, and added chopped red bell peppers. We like spicy so added extra red pepper flakes. We served it over brown rice and it made a great v

genedell

01/30/2017 02:18:53 AM

Made a few substitutions. Added triple the sugar and used brown sugar. Added more pepper flakes. Missed the ginger. Added a bit of cornstarch at the end to thicken up the sauce. Was a big hit with the family that are picky eaters.

SteveF

08/01/2020 04:49:44 PM

I added more ginger cut into matchstick format, plus I used a tablespoon of sesame oil and a half teaspoon of crushed red pepper, this is an awesome recipe!

Catherine Banning

01/14/2020 02:43:20 AM

Yummy. I definitely recommend low sodium soy sauce though.

Suzanne King

04/01/2019 01:11:13 AM

This is fantastic as written. However I now add the juice of an orange to add a little extra flavor and leave out the sugar. I have to make a lot because everybody wants to eat it all. Spectacular!!!

Gabriel Lader

04/01/2025 04:12:39 PM

This is my go-to recipe for szechuan green beans. I really do not modify this much. I usually use ground ginger as the actual root is a bit much for me. They always come out delicious and crisp

CSK

10/12/2024 01:26:16 AM

Very tasty and we'll be preparing them again. They went well with soup dumplings.

Virginia Scott

09/06/2024 10:27:55 PM

So quick, so flavorful! 🙌

Sherry

06/04/2024 10:06:57 AM

So delicious. I’ve made this so many times and there are NEVER leftovers

OddBass7104

03/13/2024 01:25:54 AM

My family not into vinegar so I used rice wine vinegar for more subtle flavor and I like the beans less crispy next will cook breaks a little longer but flavor spot on

NiftyChop8084

08/23/2023 12:46:09 AM

I made it as written. Wouldn't need to change a thing. Lots of flavor. We love spice and there was just enough.

Lisa J Hardman

04/20/2023 10:21:40 PM

Really delicious. Doubled the recipe and added some chili crisp for a kick. Definitely making again, easy and doesn’t take much time. Fresh ginger and garlic really make the difference.

Pat Pumphrey

10/13/2022 09:34:41 PM

Delicious. I doubled the sauce and added thinly sliced chicken and served over rice. Yum. I could eat this twice a week

QuirkyGhee7276

08/21/2022 11:06:06 PM

Amazing, best recipe ! All the others use ingredients not readily available. This recipe is super easy to make ! I’ve also used it for stirfrys!

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