Spicy Sichuan Style Green Beans
This recipe for Spicy Sichuan 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 Phase One, and vegan! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
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 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.
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.
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. They’d be great served with something like Low-Sugar Teriyaki Chicken or Grilled Chicken Sanpete Kabobs.
Spicy Sichuan Style Green Beans
(Makes 4 servings; recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.)
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
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’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!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If they’re made with Splenda or Stevia, these beans would be a perfect side dish for any low-carb eating plan, including the South Beach Diet.
Find More Recipes Like This One:
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More Tasty Ideas for Green Beans:
World’s Easiest Garlicky Green Bean Stir Fry from Kalyn’s Kitchen
Balsamic Roasted Green Beans from Sarah’s Cucina Bella
Lemony Green Beans from Kalyn’s Kitchen