Spicy Szechuan Green Beans
Spicy Szechuan Green Beans
Ingredients
For the Green Beans
- 1 pound green beans, trimmed
- 2 tablespoons vegetable oil
For the Szechuan Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon sugar
- 1 teaspoon cornstarch
For the Aromatics
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 whole dried red chilies, optional, for extra heat
Instructions
- 1
In a small bowl, whisk together all the ingredients for the Szechuan sauce: soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, and cornstarch. Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the trimmed green beans and stir-fry for 3-5 minutes, or until they are bright green and slightly tender-crisp. Remove the green beans from the wok and set aside.
⏱️ 5 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, minced ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Return the stir-fried green beans to the wok. Give the Szechuan sauce a quick whisk to ensure the cornstarch is dissolved, then pour it over the green beans. Stir continuously until the sauce thickens and coats the beans, about 1-2 minutes.
⏱️ 2 min
- 5
Serve immediately, garnished with toasted sesame seeds if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Green Beans
Ingredients
For the Green Beans
- 1 pound green beans, trimmed
- 2 tablespoons vegetable oil
For the Szechuan Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon sugar
- 1 teaspoon cornstarch
For the Aromatics
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 whole dried red chilies, optional, for extra heat
Instructions
- 1
In a small bowl, whisk together all the ingredients for the Szechuan sauce: soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, and cornstarch. Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the trimmed green beans and stir-fry for 3-5 minutes, or until they are bright green and slightly tender-crisp. Remove the green beans from the wok and set aside.
⏱️ 5 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, minced ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Return the stir-fried green beans to the wok. Give the Szechuan sauce a quick whisk to ensure the cornstarch is dissolved, then pour it over the green beans. Stir continuously until the sauce thickens and coats the beans, about 1-2 minutes.
⏱️ 2 min - 5
Serve immediately, garnished with toasted sesame seeds if desired.
⏱️ 1 min