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 so good you’ll make them over and over!
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.
How to Make Spicy Sichuan Style Green Beans:
(Scroll down for complete printable recipe, including nutritional informaiton.)
- 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. Use more if you want it really spicy.)
- Prepare 2 tablespoons each of minced garlic and minced ginger root.
- 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.
- 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 at room temperature.
Make it a Meal:
More Tasty Ideas for Green Beans:
- 1 lb. fresh green beans, trimmed and cut into halves or thirds
- 2 T soy sauce (see notes)
- 1 T rice vinegar (not seasoned)
- 2 tsp. sweetener of your choice (see notes)
- red pepper flakes (see notes)
- 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
- 1 T vegetable oil (see notes)
- 2 T minced garlic
- 2 T peeled and minced ginger root
- Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large.
- 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.
- Use a large frying pan with a tight-fitting lid and heat over high heat.
- 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.)
- Remove the lid and continue to cook until the water is all evaporated.
- Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
- 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.
- Serve hot or at room temperature.
I used Monkfruit Sweetener (affiliate link) for this recipe. Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed. I used 1/4 tsp. red pepper flakes and the beans were fairly hot. Use more if you prefer.) I prefer Peanut Oil (affiliate link) for Asian recipes.
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.
Amount Per Serving: Calories: 83Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 448mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Green Beans Recipes or Side Dishes to 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.