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.

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    84 Comments on “Spicy Sichuan Style Green Beans”

  1. 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! 🙂

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

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

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

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

  6. 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! 😀

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

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

  9. Shelley, so glad you enjoyed it.

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

  11. LostPast, agreed! I do like these better than the strictly fried ones.

    Telebrands, I like to nibble on raw ones when I'm cooking them!

  12. Green beans are great even when raw. Thanks for the recipe to mix things up a little bit.

  13. those look so good… I miss eating those spicy beans which are usually so greasy in Chinese restaurants… these would be perfect.

  14. Jennifer, I agree that it would make a good main dish.

  15. I love this recipe. A great idea for making green beans. I think this would also be a great idea too if you added some chicken, beef, or tofu to make a great stir-fry.

  16. Bala, so glad you enjoyed it.

  17. Kalyn,

    I made this last night and the dish was a hit! Thanks for the delish recipe!


  18. Glad you like it and I love to hear that you're enjoying the recipes.

  19. I bought green beans with no idea on what to do with them. Luickily the next day this recipe showed up. This was so good! We make a lot of your recipes. Thanks!!

  20. Libby, what a great idea to use hot chili oil. So glad you enjoyed it!