Spicy Chinese Sichuan Green Beans

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.

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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


  • 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


  • 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.


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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.


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  1. Um.. yum!!! So dang excellent and easy! As it is the day before thanksgiving, I was feeling quite lazy – didn’t add raw garlic, and added 2 TABLESPOONS of the garlic-chili paste. Oopsy. SO DANG GOOD!!! This is gonna be a regular. Husband loved it. TYSM!

  2. WOW! Absolutely Terrific! Even the vegetable adverse eat these! Thank you SO much.
    Now, I don’t know if it’s my farm stand’s super-strong stringbeans, but they take much longer to soften and frizzle for me. I’m clocking like 20 minutes plus stir fry just on the green beans to get the lovely look and texture. Then the cook times are the same. And because I have them, I use peanut oil with a splash of toasted sesame oil. You’re right, rice vinegar has become a staple here. Thanks.
    I could eat these for breakfast, lunch, and dinner. Without anything else. Thank you, Sabrina Snyder. Your recipes are the best.

  3. Excellent! I didn’t have chili paste so I made my own. Here’s how: add 1Tbsp sriracha sauce, 2 tsp chili lime powder and 1 tsp garlic powder to the sliced onion and garlic.

  4. This was so easy, and delicious! I didn’t have Chile paste, so I used red curry paste instead. I plan to make it with chile paste. We just got five pounds of green beans, so it’s great to have a good recipe on hand.

  5. The flavor is superb, the process isn’t something I can duplicate so I hope you’ll be able to provide some guidance. I use green beans found in the local market and it takes >20 mins to get the beans to char a little, but never shrink and wrinkle as shown in the pics. I use a SS wok (All-Clad) over high heat on an outdoor NG grill so it’s in the neighborhood of 500°F with grapseed oil. My paste is Lan Chi chili paste with garlic and the RWV is by Marukan. Is there a particular type of green bean to use (didn’t know there was a difference, TBH)? Thanks for your response.

    1. If you aren’t getting that look I suggest more oil. It’s something that happens as the green beans fry a bit more. I got away with only using 2 tablespoons but you may need possibly 4 tablespoons? you’re using great products and ingredients, it’s likely just an amount of oil issue.

  6. This is delicious and SPICY as the name indicates. It is worthy of the five stars the spiciest of family have stated.

    Those of us without the flame retardant palate preferred it with 1/4 tsp of the chili garlic paste, reduction of soy sauce to 1/2 and add 1 and 1/2 Tbsp (eyeball the 1/2) of Oyster Sauce. (A reviewer here had already suggested this, thank you). The fire-eaters claimed the mild version to be as delicious as this spicy version. Just a suggestion. I should have checked. Sabrina might have already provided a less spicy version, but I had to adapt on the fly. I always keep a little Oyster Sauce around. Its delicious on broccoli or better yet broccolini.

    I made these green beans with the Honey Walnut Shrimp and a side of mild coconut rice. I would definitely make these recipes again. So good.

  7. I didn’t use Chinese long beans and found that the cooking times were far longer than the recipe suggested. Next time, I would definitely parboil the beans before sautéing them. Overall, the flavors were nice.

  8. This recipe is great its a tad too spicy for me but hubby loves this recipe. Made this recipe twice the second time I added less chili paste and added 2 tablespoons of oyster sauce and made them more my speed. Thanks for the base recipe cause I love how the beans turned out and I feel they taste just like what I buy in the restaurant next time I’m just going to double the recipe can’t get enough beans.

  9. We loosely followed the recipe, looking an impromptu side dish with some day old ‘fresh Aldis fresh French green beans. We parboiled for a very short minute, watched the water evaporate then stir fried the beans loosely following the authors recipe.
    The beans never made it to the table. Easiest guidelines for perfect Chinese Buffett Green Beans!!
    Thank you!

  10. I’ve made this recipe a few times and it is always a hit! I agree with another comment – open windows and run the fan – the cooking will take over the house but be well worth it!

    Great and definitely easy to make recipe!

  11. These beans are so yummy! They are definitely spicy but in the best way possible. If you don’t have Garlic Chili Paste, you can use Spiracha. It tastes absolute delicious. Please note – this will smoke out our house. My whole family was coughing for almost 30 minutes just breathing in the smoky air. It was worth it!

  12. 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.

  13. 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 !!!

  14. 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.

  15. 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…

  16. 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!

  17. 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.

  18. 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!


    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.

  19. 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…..

  20. 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!

  21. 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!

  22. 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.