Szechuan Green Beans
Spice up your typical side dish by making Szechuan green beans! These delicious veggies really turn up the heat with ingredients like red pepper flakes and chili garlic. They’re so healthy and full of flavor, I never feel guilty about going back for seconds!
Szechuan Green Beans
If you’re asking yourself, “what in the world are Szechuan green beans?” That’s okay! I’m here to tell you, they’re one of the BEST green bean recipes I’ve ever had. It’s a Chinese side dish that packs such a punch, it almost always gets more attention than the entree.
If you’ve ever ordered these veggies from a take out restaurant, you’ve probably already fallen in love! However, this homemade recipe is so much better. While take out can be tasty, it’s usually far too greasy and not so fresh.
By following this recipe, you’re guaranteed to have a fresh, spicy, and oh-so-mouthwatering side dish. Whenever I make a Chinese inspired main course, I know I have to serve these green beans on the side! They perfectly compliment so many different entrees.
How to Make Them
In my opinion, there’s nothing more annoying than when your side dish takes more preparation than your main course. With this recipe, you don’t have to worry about that at all! You only need about 10-15 minutes to whip up these incredible green beans.
Also, don’t be afraid to customize this recipe as needed! While the ingredients listed are perfect for me and my family, you might need to change the level of spice accordingly. If you have little ones who don’t love the heat, cut back on the crushed red pepper.
Wanna turn up the heat even more? Just toss more red pepper in the mix until you’re satisfied!
Start by preparing the pan. Add canola oil to a medium skillet. Turn the heat up to about medium-high, and wait for the oil to get warm.
Add the green beans. Once the canola oil is warm, add the green beans to the pot. Stir fry them for about 3-5 minutes, or until they start to blister. Don’t let them cook for too long, or they won’t be as crunchy and fresh as they should be.
Add the remaining ingredients. First, add the garlic, green onions, and chili-garlic paste. Stir in those ingredients and let them cook for about 30 seconds to a minute. Then, add the soy sauce, rice vinegar, sugar, ginger, water, and chili flakes.
Finish cooking. With all of the ingredients stirred together, continue cooking for another 1-2 minutes, or until the sauce begins to thicken. Again, try your best not to overcook the green beans. The longer they’re on the heat, the more likely they are to become limp and mushy.
Serve! Garnish with sesame seeds, if desired, and serve fresh. Enjoy!
If you’re in disbelief over how easy this recipe is, trust me, I get it! These green beans are so flavor packed, almost no one believes they only take a few steps to throw together. It’s not hard to see why I love making them so much!
How long will they stay fresh?
If you end up with leftovers, they’ll last about 3-5 days in the fridge. Just make sure they’re in a nice airtight container. They reheat wonderfully in the microwave, so just pop them in whenever you’re ready to enjoy them again!
I can’t find any chili garlic paste. What should I do?
In a pinch, Siracha is a good substitute for chili garlic paste. It brings the same level of heat and flavor to the dish that you’re aiming for. However, just know that your green beans will look a bit different than mine, and the taste will be similar, but not exactly the same.
What should I serve with them?
If you’re looking for the perfect Chinese entree to accompany these spicy veggies, I have you covered. If you want to stick with the Szechuan flavor, try making easy Szechuan Chicken stir fry or Szechuan dan dan noodles! You could also try chicken Chop Suey or super easy Mongolian Beef stir fry!
More Easy Take Out Recipes
- Kung Pao Chicken
- Szechuan Shrimp
- Spicy Singapore Noodles (Singapore Chow Mei Fun) VIDEO
- Hibachi Fried Rice
Get the Recipe: Szechuan Green Beans
- 1 pound green beans, trimmed
- 1 tablespoon canola oil
- 1 1/2 tablespoons chili garlic paste
- 2 green onions, thinly sliced
- 1 tablespoon garlic, minced
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon minced fresh ginger
- 3 tablespoons water
- 1/2 teaspoon crushed red pepper flakes
- Add the oil to a medium skillet and heat over
- medium high heat.
- Add the green beans and stir fry them for 3-5
- minutes or until they begin to blister.
- Stir in the green onions, garlic and chili-garlic
- Continue to cook for another minute before adding the soy
- sauce, rice vinegar, sugar, ginger, water and chili
- Cook for an additional 1-2 minutes or until the
- sauce begins to thicken.
- Garnish with sesame seeds, if desired.