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. These all look awesome. Can’t wait to attempt the spicy string beans.

  2. I was wandering on how these will keep. I was wanting to make up ahead of time. What do you think?

    • I don’t think they will keep especially well. Definitely they will be edible the next day, but not nearly as good when freshly made, sorry!

  3. These Sichuan green beans were absolutely amazing. From one Third Grade (retired) teacher to another they are the ultimate. An epic gift to a vegetarian. OH MY!  A few sliced almonds for some protein and some juicy slices of home grown tomato and I had dinner to die for.
    Thank you, thank you. I am passing this one on .

  4. Pingback: Chinese New Year - Celebrate with Over 50 Recipes Jen Around the World

  5. Made this into a main dish by adding zucchini and tofu and it was so good!!! Loved it so much I premade the soy sauce (though I used liquid aminos) mixture for tomorrow’s dinner! 

  6. 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!

  7. 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! 

  8. 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.

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

  10. Brenda, so glad you liked them!

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

  12. Susie, glad you liked them!

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

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

  15. 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.)