Spicy Chinese Sichuan Green Beans

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.

Pin this recipe now to remember it later

Pin Recipe

Spicy Chinese Sichuan Green Beans

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.
Yield 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine Chinese
Author Sabrina Snyder

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

  • To a wok add the canola oil and heat on medium-high heat.
  • Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.
  • Add in the garlic, green onions, chili-garlic paste and stir to combine.
  • Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
  • Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.
  • Garnish with sesame seeds if desired.

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 516mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1.5mg
Keyword: Spicy Chinese Sichuan Green Beans
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Loved these even though I didn’t have a wok. I followed recipe with the exception of subbing out sugar for honey and added a 1/2 tablespoon of Hoisin sauce. We loved it. Thanks for sharing.

    1. Missy – thanks for the honey suggestion. I barely ever use sugar and didn’t think to substitute honey. I just made this recipe again today and thinking of adding Manderin orange. Next time I’m going for the honey.

  2. my favorite neighborhood restaurant was my go-to place for these string beans and they recently closed after 17 years. I had to have them and found your recipe. just delicious!! I will double or triple it next time around. I made it with brown rice that I crisped up a bit for a crunchy texture. also I used a trader joes product to substitute the Chile-garlic paste. I’ve already sent the recipe to two friends. Thank you!!

Show More Comments