web analytics

Spicy Sichuan Style Green Beans

This recipe for Spicy Sichuan Style Green Beans is a great way to use garden beans and these delicious spicy beans are low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, and vegan! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Spicy Sichuan Style Green Beans!

Spicy Sichuan Style Green Beans from KalynsKitchen.com

Last year I planted way too many green beans and found it hard to keep them picked and eaten. This year I planted just three short rows of green bean seeds, which gave me enough plants to produce plenty of beans. I’ve only grown beans the last few years, but each year I’ve found some favorite recipes using them. (If you’re growing beans and need ideas, you can’t go wrong with World’s Easiest Garlicky Green Bean Stir Fry or Lemony Green Beans.)

The day I tested this recipe for Spicy Sichuan Style Green Beans I shared them with a friend and we ate every single one in about five minutes, so I think it’s a safe bet that this recipe will become another favorite.

Maybe it’s the third grade teacher in me coming out, but I wondered about the spelling of Sichuan. On Chinese restaurant menus I’m more used to seeing Szechuan, but when I googled it I found that Szechuan is the postal map spelling often used in the U.S. but Sichuan is the correct English spelling for the southwestern Chinese province that’s famous for spicy foods. These beans were about as spicy as I would want them (they made your mouth burn, but in a good way.) If you like it really hot, just add a little more red pepper flakes.

Spicy Sichuan Style Green Beans from KalynsKitchen.com

Trim the ends of one lb. of fresh green beans and cut them into halves or thirds. This will be about 4 cups of trimmed green beans. Mix together the soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper. (We used 1/4 tsp. of red pepper flakes and it was just spicy enough for me.) Prepare 2 tablespoons each of minced garlic and minced ginger root. Juicy! Heat a large pan, then add beans and 1/4 cup water. Cook covered 3-5 minutes, or until beans are starting to get tender; then uncover and cook until the water has evaporated.

Spicy Sichuan Style Green Beans from KalynsKitchen.com

Add vegetable oil, minced garlic, and minced ginger and cook about about 2 minutes, stirring several times so the garlic and ginger don’t burn. Then add the soy sauce mixture and cook about 2 minutes more, until beans are coated with the sauce and some of the liquid has evaporated. Serve hot or room temperature.

Spicy Sichuan Style Green Beans from KalynsKitchen.com

Make it a Meal: Spicy Sichuan Style Green Beans would be great served with something like Low-Sugar (or Sugar-Free) Teriyaki Chicken or Grilled Chicken Sanpete Kabobs.

More Tasty Ideas for Green Beans:

World’s Easiest Garlicky Green Bean Stir Fry from Kalyn’s Kitchen
Balsamic Roasted Green Beansfrom Sarah’s Cucina Bella
Lemony Green Beans from Kalyn’s Kitchen

Spicy Sichuan Style Green Beans

This recipe for Spicy Sichuan Style Green Beans is a great way to use garden beans.

Ingredients:

  • 1 lb. fresh green beans, trimmed and cut into halves or thirds
  • 2 T soy sauce (I used low-sodium; use gluten-free soy sauce if needed)
  • 1 T rice vinegar (not seasoned)
  • 2 tsp. sweetener of your choice (I used Stevia in the Raw Granulated Sweetener)
  • 1/4 – 1/2 tsp. red pepper flakes (I used 1/4 tsp. and the beans were fairly hot)
  • 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
  • 1 T vegetable oil (I used grapeseed oil)
  • 2 T minced garlic
  • 2 T peeled and minced ginger root

Directions:

  1. Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large.
  2. Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper. Mince garlic enough to make 2 T minced garlic. Peel ginger root and mince enough to make 2 T minced ginger.
  3. Use a large frying pan with a tight-fitting lid and heat over high heat.
  4. When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will probably need 5 minutes to get done.)
  5. Remove the lid and continue to cook until the water is all evaporated.
  6. Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
  7. Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
  8. Serve hot or at room temperature.

Notes:

I used Stevia in the Raw Granulated Sweetener for this recipe.

I’m guessing leftovers could be kept overnight in the fridge and reheated the next day, but I’m not sure because when I made these there were no leftovers!

Recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If they’re made with an approved sweetener, these Spicy Sichuan Style Green Beans would be a perfect side dish for any low-carb eating plan, including the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Spicy Sichuan Style Green Beans from KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

75 comments on “Spicy Sichuan Style Green Beans”

  1. Made this tonight and it was so delicious! Thanks for sharing this recipe!

  2. Shelley, so glad you enjoyed it.

  3. I tried these this past Friday – I. Am. In. LOVE! They were AMAZING! Thank you so, so, so much for sharing!! 😀

  4. Katie, so glad you enjoyed them. When we tested the recipe Jake and I could not stop eating them!

  5. It's me again! I am coming back to this page so often that I felt like I needed to leave another comment. Hah! One of these days I might just print out the recipe…though I'm surprised I don't have it memorized by now! 😀

  6. These are fabulous, and so easy. In fact, I'm literally eating them all while standing at the kitchen counter.. Thanks again.
    Dee

  7. Dee, my pleasure! And they are so healthy, eat as many as you'd like.

  8. Ingredient list says 2 T ginger, yet the recipe instructions say 1 T ginger. Which is correct?

  9. Shoshana, thanks for catching that! It should be 2 T ginger, although you could get by with less. Will fix it right now.

  10. Really yummy and easy to make! They were wonderful hot, and also quite tasty as a cold salad the next day. These are definitely going to be a staple at my house. Thank you for sharing! 🙂

  11. Made these for Christmas dinner. Very good flavor. This is very similar to what is known here in China as "“Dry Cooked String Beans” or (Gan Bian Si Ji Dou).

    Next time, I will probably thinly slice the garlic and ginger (versus mincing).

    I recommend adding 1 teaspoon of sesame oil right at the end. Stir to coat. This is a "good" oil and a little bit goes a long way. It just helps finish the flavor.

    (Also, the traditional way to serve this is to top with minced pork. I think you could use ground pork if you didn't want to mince it. Approximately 2 oz. sprinkle on top before serving. I've had it with and without meat here and while the pork adds another level of flavor, it's not necessary.)

  12. Thanks for all that information about the traditional way to make these!

  13. Just made these to go along with sushi & they were very yummy. I doubled the sauce. My husband loved them!

  14. Susie, glad you liked them!

  15. These were delicious. I made them without the sweetener or the red pepper flakes and they were still wonderful and EASY.

  16. Brenda, so glad you liked them!

  17. Delicious. We made these with some Sichuan pork dumplings and it was the perfect pairing. Thanks for a great and easy recipe!

  18. Hi 
    This recipe looks really good! Would this work on roasted string beans instead? 

    • I love roasted green beans, but if you mean roasting the beans and then tossing with this sauce, I’m not sure how that will work. Seems like the sauce needs to cook a bit to coat the beans. You could try it though; would love to hear how it works.

  19. Oh my gosh I accidentally read this as 1-1/4-1-1/2 tsp of cayenne (which I thought was a lot but whatever) and almost DIED. 
    Anyway great flavor! My nose will be running the rest of the day but yum anyway! 

  20. Hi! Can’t wait to try this recipe 🙂 I’ve only ever used seasoned rice vinegar- will that be ok? Is it that much different in flavour? Thanks in advance!

Leave a comment »