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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.

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.

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.

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.

Serve immediately, garnished with toasted sesame seeds if desired.


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.

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.

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.

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.

Serve immediately, garnished with toasted sesame seeds if desired.
