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Instead of ordering takeout, make these spicy stir fried sichuan green beans right at home! They are easy to make and packed full of delicious umami flavors.
This post contains affiliate links.
Ok guys. How many of you have gone to a Chinese restaurant (eat in or takeout) and ordered the spicy stir fried Sichuan green beans (or szechuan as used to be commonly used)?
I’ll be honest, when I eat out, I don’t tend to order vegetables. I know. That’s wrong of me. But I sometimes hate spending money on something that I don’t necessarily LOVE. And I don’t really love vegetables, in general. I like them. I don’t LOVE them.
That is, until I tried these spicy stir fried Sichuan green beans. I mean guys, these are good. Seriously good. I never knew a vegetable could be so good. Except when I made these delicious curried zucchini rounds. Those were good too.
So I guess I can LOVE vegetables, under the right circumstances.
Like this.
Stir fried in pork fat, garlic, ginger, soy sauce and chili sauce, these green beans are packed full of umami flavor. And I mean packed full.
And true to this blog, they are super easy to make. I’ve made these a bunch of times when I needed a last minute easy vegetable to go along with whatever dish I’m making. I don’t even care if the theme is not Chinese. They are that good.
The ingredients in this are pretty darn easy to find. You should be able to get everything at your local grocery store. However, if you don’t already have chili garlic sauce and pork fat, you can also buy through the links below. I earn a commission of these links guys. It helps me run the site though.
I LOVE these green beans. I wish I had spent more time ordering these at Chinese restaurants. All the years I missed out on these delicious morsels of umami goodness. What shame.
But now we can enjoy them guys. And you will enjoy them! Even if you think you don’t want to eat a vegetable dish.
If you’re looking to make a whole Chinese takeout meal, check out these great recipes:
Spicy Chinese Stir Fry Green Beans
Ingredients
- 16 ounces green beans ends removed
- 2 tablespoons coconut oil
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 2 teaspoons Sichuan peppercorns toasted and ground (see instructions below)
- 2 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt (add more to taste if desired)
Instructions
- Toast the Sichuan peppercorns in a skillet over medium heat, stirring often. Once they are fragrant remove them from the skillet.
- Using a spice grinder or mortar and pestle, grind the toasted Sichuan Peppercorns.
- Heat the coconut oil over medium heat in a wok or large pot with a lid.
- Add the green beans and cook for 8 minutes, stirring every couple of minutes.
- Add the ginger, garlic and ground Sichuan peppercorns and cook until the garlic and ginger is light brown (about 1-2 minutes). Stir often to prevent the garlic and ginger from burning.
- Add the soy sauce, salt and chili garlic sauce and stir to combine. Cover and cook for about 5-7 minutes, stirring periodically to prevent burning. Reduce the heat if the chili starts to burn.
- Remove from heat and serve.
Expert Tips:
- You can use a wok, large skillet, dutch oven or a large pot to cook these green beans. Just make sure whatever pot you use has a lid.
- Substitute the coconut oil with duck fat, canola or vegetable oil, lard, avocado oil or any other high smoke point oil.
- Stir the green beans often while cooking to prevent them from burning.
- For a spicier dish, add 1-2 diced Thai chilies or other hot pepper.
- For a mild dish, reduce the amount of chili garlic sauce used.
Nutrition
[nutrifox id=”27130″]
OMG these are delicious! Thank you!