Spicy Szechuan Green Bean Stir-fry
Dim Sim LimSpicy Szechuan Green Bean Stir-fry
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup peanut oil, for frying
For the Aromatic Base
- 2 tablespoons peanut oil
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 8 dried red chilies, whole, stems removed, broken in half
- 1 teaspoon Szechuan peppercorns
For the Sauce
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced, for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those green beans ready! Heat your wok over high heat until it's smoking. Add 1/4 cup of peanut oil. When the oil is shimmering, carefully add the trimmed green beans. Stir-fry them vigorously, tossing them around the wok for about 4-5 minutes until they are blistered and slightly wrinkled, but still have a bite. We're looking for that perfect 'wok hei' char! Remove the green beans from the wok and set aside, draining any excess oil.
⏱️ 6 min
- 2
While the green beans are resting, let's build that incredible Szechuan flavor. Drain most of the oil from the wok, leaving about 2 tablespoons. Keep that heat HIGH! Add the minced garlic, ginger, dried red chilies, and Szechuan peppercorns. Stir-fry quickly for about 30 seconds until fragrant. Don't let the garlic burn, my friend!
⏱️ 1 min
- 3
Now, for the sauce! In a small bowl, whisk together the Lee Kum Kee light soy sauce, dark soy sauce, Chinese black vinegar, Chinese cooking wine, granulated sugar, chicken powder, cornstarch, and water until smooth. This is your flavor bomb, ready to go!
⏱️ 2 min
- 4
Return the blistered green beans to the wok with the aromatics. Give it a quick toss to combine everything. Pour in your prepared sauce mixture. Stir-fry continuously for another 2-3 minutes, allowing the sauce to thicken and coat every single green bean. Boom! Look at that glossy finish!
⏱️ 3 min
- 5
Remove from heat. Transfer this spicy, aromatic masterpiece to a serving platter. Garnish generously with thinly sliced green onions and a drizzle of crispy chili oil for that extra kick and visual appeal. Serve immediately with fluffy white rice. This is 10 out of 10, my friends! Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Szechuan Green Bean Stir-fry
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup peanut oil, for frying
For the Aromatic Base
- 2 tablespoons peanut oil
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 8 dried red chilies, whole, stems removed, broken in half
- 1 teaspoon Szechuan peppercorns
For the Sauce
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced, for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those green beans ready! Heat your wok over high heat until it's smoking. Add 1/4 cup of peanut oil. When the oil is shimmering, carefully add the trimmed green beans. Stir-fry them vigorously, tossing them around the wok for about 4-5 minutes until they are blistered and slightly wrinkled, but still have a bite. We're looking for that perfect 'wok hei' char! Remove the green beans from the wok and set aside, draining any excess oil.
⏱️ 6 min - 2
While the green beans are resting, let's build that incredible Szechuan flavor. Drain most of the oil from the wok, leaving about 2 tablespoons. Keep that heat HIGH! Add the minced garlic, ginger, dried red chilies, and Szechuan peppercorns. Stir-fry quickly for about 30 seconds until fragrant. Don't let the garlic burn, my friend!
⏱️ 1 min - 3
Now, for the sauce! In a small bowl, whisk together the Lee Kum Kee light soy sauce, dark soy sauce, Chinese black vinegar, Chinese cooking wine, granulated sugar, chicken powder, cornstarch, and water until smooth. This is your flavor bomb, ready to go!
⏱️ 2 min - 4
Return the blistered green beans to the wok with the aromatics. Give it a quick toss to combine everything. Pour in your prepared sauce mixture. Stir-fry continuously for another 2-3 minutes, allowing the sauce to thicken and coat every single green bean. Boom! Look at that glossy finish!
⏱️ 3 min - 5
Remove from heat. Transfer this spicy, aromatic masterpiece to a serving platter. Garnish generously with thinly sliced green onions and a drizzle of crispy chili oil for that extra kick and visual appeal. Serve immediately with fluffy white rice. This is 10 out of 10, my friends! Enjoy!
⏱️ 3 min