Spicy Chinese Stir Fry Green Beans

These spicy Chinese Stir Fry Green Beans are the perfect side dish and a great way to make Chinese takeout right at home.

Course Side Dish

Cuisine Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 108kcal

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.

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.