Spicy Szechuan Green Beans (Print Version)

Crisp green beans in bold Szechuan chili garlic sauce, a flavorful and fiery side for any meal.

# 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 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 - ½ teaspoon Szechuan peppercorns, lightly crushed
12 - 2 tablespoons neutral oil (such as sunflower or vegetable)
13 - 1 to 2 dried red chilies, broken into pieces (optional)

# How to Cook:

01 - Combine soy sauce, Chinkiang vinegar, chili bean paste, Shaoxing wine, sugar, and sesame oil in a small bowl. Set aside.
02 - Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add green beans and stir-fry for 4 to 5 minutes until blistered and tender-crisp. Remove and set aside.
03 - Add remaining oil to the pan. Toss in Szechuan peppercorns and dried chilies if using, frying for 30 seconds until fragrant.
04 - Stir-fry minced garlic, ginger, and the white parts of the spring onions for 30 seconds, being careful not to burn.
05 - Return green beans to the pan. Pour in the prepared sauce and toss to coat evenly. Cook for an additional 1 to 2 minutes until heated through.
06 - Garnish with the green parts of the spring onions and serve immediately.

# Expert Advice:

01 -
  • The beans get this addictive charred edge while staying snappy in the middle, nothing like the soggy stir-fries from takeout.
  • That numbing tingle from Szechuan peppercorns is playful and unexpected, it wakes up your whole mouth in the best way.
  • Twenty minutes from start to finish means you can pull off restaurant-level flavor on a weeknight without breaking a sweat.
02 -
  • High heat is non-negotiable, if your pan isn't hot enough the beans will steam instead of char and you'll miss that smoky edge.
  • Don't crowd the pan, if your skillet is small cook the beans in two batches so they blister instead of turning soggy.
  • Mix the sauce before you start cooking because once the wok is hot things move fast and you won't have time to measure.
03 -
  • Toast your Szechuan peppercorns in a dry pan for a minute before crushing them, it wakes up their floral oils and makes the numbing effect more pronounced.
  • If you can't find Chinkiang vinegar use a mix of balsamic and rice vinegar, it won't be identical but it'll give you that sweet-tart depth.
  • Keep a small bowl of water near the stove, a quick splash in the pan creates steam that helps the beans cook through without burning the aromatics.

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