Kalyn's Kitchen

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! 

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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 process shots collage

How to Make Spicy Sichuan Style Green Beans:

(Scroll down for complete printable recipe, including nutritional informaiton.)

  1. 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.
  2. 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.)
  3. Prepare 2 tablespoons each of minced garlic and minced ginger root. 
  4. 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.
  5. 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.
  6. 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.

Spicy Sichuan Style Green Beans from KalynsKitchen.com

Make it a Meal:

Spicy Sichuan Style Green Beans would be great served with something like Sugar Teriyaki Chicken or Herb-Marinated Air Fryer Chicken Thighs.

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

Spicy Sichuan Style Green Beans

Spicy Sichuan Style Green Beans

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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


  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.
  3. Mince garlic enough to make 2 T minced garlic. Peel ginger root and mince enough to make 2 T minced ginger.
  4. Use a large frying pan with a tight-fitting lid and heat over high heat.
  5. 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.)
  6. Remove the lid and continue to cook until the water is all evaporated.
  7. Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
  8. 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.
  9. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Spicy Sichuan Style Green Beans

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    84 Comments on “Spicy Sichuan Style Green Beans”

  1. Lisa and CJ, hope you enjoy it!

    Louise, I do have Szechuan peppercorns, but I'm guessing they're not something most people have on hand. Will have to try replacing the white pepper with them next time I make this. BTW, Elise from Simply Recipes is a good friend of mine!

  2. You need some sichuan peppercorns in there, and some dried chili, to really get the flavour going!

    This is the recipe I use, although it is not South Beach friendly

    But you could easily adapt your recipe to include the sichuan peppercorns. They have an almost numbing effect, which means that you can add more chili, or place around with the spiciness!

  3. This recipe looks fantastic! I will definitely be making this. I love the that it can be served at room temperature. Great for potlucks and BBQs.

    Thanks Kalyn!

  4. I love spicy food, and these look tremendous—and easy, always a plus. Trying ASAP! Thanks Kalyn for another great recipe.

  5. Glad people are liking this, and I think even people who aren't especially fans of green beans will like this if they like spicy flavors.

    TW, hope you will try it!

  6. This is perfect timing – I was just looking at a bag of green beans in the fridge that I really need to cook, and wondering what I would do with them. Great flavors!

  7. I just made this last night as a side and it was so good! My husband loved it!

  8. I have to admit green beans aren't my favorite but with some of my favorite Asian flavors coating them, I'm pretty sure I'd love these!

  9. Lydia, I'm working on building up my tolerance!

  10. Isn't it fun that the more you eat spicy food, the more tolerance you have for it? I never used to like spicy food at all (hard to believe now, but true), and now I add extra hot pepper or pepper paste to everything. These beans will go on my list to try, too. I'm bookmarking.

  11. I'm so happy people who have garden beans are discovering this recipe. And even if you have to buy beans, trust me, this recipe will be worth it!

  12. These look delish!!! I have some green beans in the backyard ready to be picked. This recipe would be perfect to use them up! Thx for sharing 🙂

  13. I love these out-of-the-ordinary beans, Kalyn. They look absolutely delicious!!

  14. Yum! Got to this recipe for 30 minutes too late. My green beans are already cooking with pintos and squash. I'm experimenting. 🙂

    Can't wait to try this next time though!

  15. I love Sichuan style green beans. If you ever have leftover beans, you can send them my way! 🙂

  16. HMMM… I make this sauce when i serve scallion pancakes, and I love scallion pancakes…

    My mind is reeling and these sound delicious! And as always, just love the photos

  17. Becki, we must have been writing at the same time. Yes, these are quite similar to some I've had in Chinese restaurants, but maybe a bit less greasy because they're only fried at the end.

  18. Thanks Maris. When we made them, we couldn't stop eating them!

  19. This sounds great. One of the Chinese restaurants we go to serves a big family style side of green beans that always looks soooo good. I bit it's very similar to this recipe. Thanks so much for sharing this!

  20. Honestly, these are spiraling up to the top of my to do list. They look so good and I love that marinade