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These Spicy Sichuan Green Beans are a wonderful way to make green beans at home, especially if you love a spicy kick. Toss in some of my homemade chili oil and toasted Szechuan peppercorn to take these greens beans to the next level! If you know me, you know that I generally love spicy food, but the numbing spice that the Szechuan peppercorn brings is EXTRA delicious to my palate!
Watch the Spicy Sichuan Green Beans Recipe Video Below!
Ingredients for Spicy Sichuan Green Beans
Spicy Sichuan Green Beans is very simple to make, with only a few ingredients.
Pro Tip: For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your green beans, chilis, peppercorns and other spices ready and easily accessible during the cooking process.
- Green Beans – Be sure to wash and trim your green beans, especially if the larger variety. You want the pieces to be bite size and not too big. About 1.5-2″ pieces is ideal.
- Salt
- Neutral Oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
- Szechuan Peppercorn
- Garlic
- Ginger
- Dried Red Chili Peppers – I’ve most commonly seen these sold in my local markets as “Chiles Japones”. I used 8 dried chilis for this recipe, but you can of course adjust to your spice preference. If you prefer the least amount of spice, de-seed your chilis before toasting them. If you prefer more spice, you can toast your chilis whole with the seeds and they will provide a nice level of heat to the dish. This is what I did!
- Soy Sauce
- Chili Oil (Homemade Chili Oil is always preferred)
- Sugar
- Shaoxing Wine – One of the most common questions I get is “what can I substitute for Shaoxing wine”! If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
- MSG – As always, this is optional.
Spicy Sichuan Green Beans – Instructions
Cook Your Green Beans in the Wok
To cook your green beans, heat your wok over medium high heat with a tablespoon of neutral oil, then add the green beans to the wok. Toss and sear the green beans in the small amount of oil until your start to see scorch marks and blistering on the green beans. This process only takes about 3-4 minutes, so watch the green beans carefully!
Fry the Aromatics and Chilis in the Wok
Once the green beans are nicely blistered but still crisp, remove them and set them aside in a bowl. Next, heat 1 tablespoon of oil over medium high heat, then add your garlic, ginger, Szechuan peppercorn, and dried red chilis. Stir fry them for 30 seconds to release the aromas and oils, then add in your seared green beans.
Add your soy sauce, Shaoxing wine, salt, sugar, msg, and a generous tablespoon of chili oil. Stir fry them all together for another minute in the wok and get ready to enjoy this spicy, mouth-thumbing dish!
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Spicy Sichuan Green Beans not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you tried this Spicy Sichuan Green Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spicy Sichuan Green Beans
Ingredients
- 1 lb green beans, washed and trimmed
- 1 tsp salt
- 3 tbsp neutral oil
- 1/2 tbsp ground sichuan peppercorns
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 8 red dried chili peppers, chiles japones
- 1 tbsp soy sauce
- 1 tbsp sichuan chili oil
- 1 tsp sugar
- 1 tbsp shaoxing wine
- 1/4 tsp msg
- 1/2 tsp salt, to taste
Instructions
- Dry fry green beans in 1 tbsp of neutral oil over medium high heat, coat in oil until blistered and dry. Remove from the pan and set aside.
- In the same pan over medium high heat, add 1 tbsp of neutral oil. Add sichuan pepper, garlic, ginger, and dried red chilis. Stir fry for 30 seconds until fragrant.
- Turn the heat to high and add green beans along with shaoxing wine, soy sauce, salt, sugar, chili oil, and msg. Stir fry for 1 minute and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this with thinly shaved and sliced ribeye over brown rice. So delicious!
That sounds absolutely DELICIOUS!
Wow! This blog looks just like my old one! It’s on a entirely different topic but it has pretty much the same page layout and design. Excellent choice of colors!