Spicy Chinese Sichuan Green Beans

This post may contain affiliate links. Read my disclosure policy.

Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they’re a breeze to make with just a few ingredients.

Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.

Spicy Chinese Sichuan Green Beans are a side dish you’ll normally find at your favorite Chinese food restaurant since most fast food restaurants don’t give you side dishes.

The texture of these green beans are different than most steamed green beans you’ll find because they’re sautéed before the rest of the ingredients are added leading to the tender sort of shrunken texture you love but don’t normally get to have when you steam veggies or boil them for a couple of minutes to get them crisp tender. Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.The method used for cooking these green beans is called dry-frying but in reality it is just about cooking them in a hot wok until they have the texture of being deep fried. Much less oil is used and wasted and the outcome is absolutely delicious.

Plus even with the cooking ahead of time, within 10 minutes these green beans are completely done and ready to eat.

They’re a similar style of green bean to the ever popular P.F. Chang’s Spicy Green Beans, the flavors here are not fermented as they are at P.F. Chang’s which lets the sauce ingredients rest overnight before being added to the pan.

If you are looking for the P.F. Chang’s copycat recipe look no further than my friend Allyson’s blog at Domestic Superhero who has an amazing copycat recipe for the P.F. Chang’s Spicy Green Beans.

Looking for some Chinese Food to add to the menu to go along with these Spicy Chinese Sichuan Green Beans then look no further than this blog. There is an entire recipe index for every single Panda Express Recipe on their menu.

If you want P.F. Chang’s recipes there are Chicken Lettuce Wraps, Garlic Noodles and Orange Peel Chicken. There are also a huge number of other Chinese Food recipes on the blog that aren’t copycats for you to enjoy.

Basically make these amazing Spicy Chinese Sichuan Green Beans pick out a delicious main course and you’re on your way to a restaurant worthy meal. Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.

Tools used in the making of these Spicy Chinese Sichuan Green Beans:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Chili Garlic Paste: This is like a non blended version of Sriracha, you can add it to the pan and it gives a heat while maintaining the little chunks of chili peppers you see in the photos. If you need to use Sriracha as a replacement it isn’t a huge deal but just realize the photos/food will look different.
Rice Vinegar: There is a unique flavor to rice vinegar so I wouldn’t suggest trying to use a substitute. It is a tiny hint of a sweet flavor but also very mellow. You can find it locally in most grocery stores in the Asian food aisle and most Asian grocers will have 50+ varieties of it. Keep a bottle on hand, it has a wonderful flavor.

Recipe

Save

Spicy Chinese Sichuan Green Beans

5 from 13 votes
  • Yield: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Side
  • Cuisine: Chinese
  • Author: Sabrina Snyder

Spicy Chinese Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.

Ingredients

  • 1 pound green beans trimmed
  • 2 tablespoons canola oil
  • 2 teaspoons chili garlic paste
  • 2 green onions thinly sliced - white parts only
  • 1 tablespoon  garlic thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon  sugar
  • 1/4 cup water
  • 1/2 teaspoon crushed red pepper flakes

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To a wok add the canola oil and heat on medium-high heat.
  2. Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.

  3. Add in the garlic, green onions, chili-garlic paste and stir to combine.
  4. Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.

  5. Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.

  6. Garnish with sesame seeds if desired.

Nutrition Information

Yield: 4 , Amount per serving: 115 calories, Calories: 115g, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 516mg, Potassium: 284mg, Fiber: 3g, Sugar: 5g, Vitamin A: 915g, Vitamin C: 16g, Calcium: 50g, Iron: 1.5g

All images and text © for Dinner, then Dessert.

Keyword: Spicy Chinese Sichuan Green Beans
Save
Spicy Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.
Spicy Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.
Spicy Sichuan Green Beans are the perfect easy side dish to your favorite Chinese meal and they're a breeze to make with just a few ingredients.

Leave a comment & rating

Your email address will not be published. Required fields are marked *






Comments

  1. So good!!! I didn’t have many green beans, so I added some thinly sliced, re-hydrated wood ear mushrooms at the end, right after the liquids. I also used a very small amount of coconut sugar instead of regular sugar. This is a very tasty, solid recipe, and easy to modify! Thank you Sabrina! Your recipe was the backbone for a delicious meal. These days, I never have what I need on hand to follow a recipe, but precision isn’t needed for this one to work beautifully.

  2. This recipe is well balanced , the measurements are perfect ! Nothing to change ,l ! Truly recommend this as a side dish or even as a main dish with steamed rice . Thank you for sharing !!!

  3. Just made this for lunch and it tastes great! Fairly easy to prepare too.

    Had to substitute sriracha for the chili garlic paste since I had just run out of that and it worked well. Will definitely make this again, hopefully with chili garlic paste next time!

    I also sprinkled some sichuan peppercorns in after finishing and tasting as written since I love that sichuan mala heat taste.

  4. Short. Precise. Easy. and
    Delicious result! Both warm and cold.
    The only problem – I cannot stop eating…
    Going to prepare it again today. Double portion.
    Thanks, Sabrina.
    Plan to check out your other recipes…

  5. Is the sugar a “must0have” ingredient? I am doing Whole30 and don’t want to add it. I can substitute coconut aminos for the soy sauce to make it compliant. Please let me know!

  6. I have made these string beans twice this week. I have four daughters in their early twenties and they can’t get enough of them. My eldest, who does not live at home but drops by each day, was convinced they were from a Chinese restaurant. So, we made them together. Quick, easy, and a definite keeper. Thank you so much.

  7. This is NOT a side dish!
    Stir frying the beans is the key ?; I’d always steam-cooked before frying. I just finished half a pound of these beans (though I did add minced ginger and substituted hoisin for the soy sauce.)

    Can’t wait to cook more up tomorrow night!

    Thaaaaanks!!

    1. Sorry to hear you weren’t a fan of the taste! If you try them again, feel free to adjust the vinegar and chili paste to make it less sour for you.

  8. I live in Macau and this dish is very common here. i always wanted to find a recipe. Lucky me! This recipe is fantastic. Just follow the instruction and the results are outstanding. On my first try, it came out just like the restaurant. The dish went fast – and to Chinese eaters – proving that this is a GREAT recipe! Thanks soooo much…..

  9. Am I boiling them first? Or putting raw into the pan? I see It says “even with the cooking ahead of time it’s only 10 min in the wok” that threw me off. Thank you

    1. Sorry to confuse you. You’re putting raw green beans in because you’ll be sauteeing them in the first step. Hope this helps clear this up!

  10. This is the best recipe for Chinese green beans ever – it tastes *right*, like the ones I used to get at the Chinatown places where nobody spoke English. May I suggest, for us lazybones cooks, that the beans be microwaved in an open container for ~6-8 minutes, rather than cooking entirely in the pan? Gives a dryer result and is a lot faster – you can be preparing everything else while they’re microwaving.

    1. So sorry about that. That must have dropped off! I just edited it to show 2 tablespoons of canola oil. Thanks for catching that!

  11. Is this a special kind of green bean? I have been trying to figure this out for forever. The regular kind at the grocery store seem to be thicker, and always end up with a chewier leathery texture

    1. No, it’s just a grocery store green bean 🙂 I just looks for thinner ones. You could always use french green beans too (they’re thinner) but they’re usually more expensive.