Szechuan Green Beans Recipe

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Szechuan Green Beans

Diana Adcock


This is one of those recipes. If you don't care for green beans use broccoli or baby bok choy, do not dry fry. Add about 1/4 cup water for the "dry fry" part.

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15 Min
15 Min


1 lb
yard long green beans (or regular) trimmed and cut into 2 inch pieces
2 Tbsp
1 Tbsp
rice wine vinegar
2 tsp
white sugar (same amount if using splenda)
1/2 tsp
red pepper flakes
1/4 tsp
white pepper
1 Tbsp
vegetable oil
1 Tbsp
sesame oil (dark if you have it, if not regular is fine)
2 Tbsp
minced ginger
2 Tbsp
minced garlic


1Wash, trim and cut green beans.
2In a small mixing bowl whisk together the Tamari, rice wine vinegar, sugar, pepper flakes, and white pepper.
3Mince ginger root and garlic, set aside.
4In a large, DRY skillet cook beans over medium to medium high heat for 5 minutes, stirring constantly. You want your beans to begin to blister but not burn. Turn down the heat if needed.
5Add the oils, minced ginger and garlic, stirring constantly for 3 minutes.
6Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
7Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese