Szechuan Green Beans

Someone sent me an email a while back raving over sezchuan green beans and finally, this past weekend I got to make them and all I have to say is: Thank you.  I mean really, thank you. I thought I loved green beans before but boy was I wrong. Sure sauteed green beans are good and so is green bean casserole but I mean green beans that are crispy and spicy? In the words of Uncle Jessie…have mercy.

Doing some research prior to making these I discovered that many recipes called for the green beans to be deep fried first. However, since i did just eat a plate of these a few days ago, I decided to do a quick pan fry instead of a deep fry. I was very pleased with the result. The beans were crisp and flavorful and I didn’t have to use much oil. It’s a win win really.

Chinese long beans are the traditional bean used in this recipe but alas, those can be hard to find unless you have an Asian grocery store in your area. If you don’t, or if you are too lazy to drive the 5 miles to the Asian grocery store like me,  your standard beans that you find in the grocery store will work just fine.

Szechuan Green Beans Recipe

Serves 4 Prep Time: Cook Time:


  • 2 tablespoons plus 1 teaspoon peanut oil
  • 1 pound green beans trimmed and rinsed
  • 2 cloves garlic, minced
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 1 tablespoon sambal oelek chili paste
  • 1/2 teaspoon kosher salt
  • 2 tablespoons mirin wine
  • 1 tablespoon rice vinegar
  • sesame seeds (optional)



Heat 2 tablespoons of peanut oil in a wok or other large skillet over medium high heat. Cook green beans 2 - 3 minutes or until the beans start to crisp slightly. Transfer to a plate.


In the same pan that you cooked the beans in stir in remaining ingredients including remaining peanut oil. Cook for 30 seconds. Be careful not to burn the garlic. Return beans to the pan and continue cooking 3 - 4 minutes or until the beans have softened slightly but are still crisp.


Transfer to a serving platter. Sprinkle with sesame seeds if desired and serve hot.



Leave a Comment

  • Reply
    November 5, 2012 at 6:06 pm

    Great Recipe.
    Except I would say, using non-chinese green beans, I found the beans were not cooked based on the specified time frame.

    Next time, I will steam the beans for 2 mins in microwave and try your recipe.

  • Reply
    January 12, 2011 at 4:56 pm

    Made these tonight, and added shitake mushrooms, so, so good.

  • Reply
    Diana Drexler
    January 7, 2011 at 5:08 am

    ditto to Jenn, Love Uncle Jessie. Going to try this soon!

  • Reply
    Jenn's Food Journey
    January 6, 2011 at 4:59 am

    Ok, first… love the Uncle Jessie reference :) Second…OMG those green beans sound amazing. Than again, I will eat pretty much anything that has Sambal Oelek in it! Too bad i didn’t see this early, I just made green beans on the grill last night!!

  • Reply
    January 5, 2011 at 5:50 pm

    This looks so yummy! I’m always looking for new ways to cook veggies and this looks great!

  • Reply
    January 5, 2011 at 4:28 pm

    These look just like the Chinese green beans at our favorite local take-out! Certainly one of my faves to order, and while my husband isn’t too fond of vegetables with much texture and crunch (he prefers the lifeless, mushy ones!), I’m confident that he can be persuaded with a batch of these…it’s a work in progress :) Can’t wait to try! (P.S. I stumbled upon your blog a couple weeks ago and have been addicted ever since. I’ve toyed with starting one myself, but feel it would pale in comparison, but you have given me inspriation nonetheless. I’m a foody at heart and my husband is always telling me to put my recipes out there…so maybe one day :) Thanks for sharing with us!)

  • Reply
    January 5, 2011 at 11:16 am

    I was just looking at the Chinese long beans yesterday. I can close to buying them but standing there in the middle of the grocery store I was at a loss for what I would do with them this week. Thank You. I love these Szechuan beans and had forgotten all about them. They are my favorite thing to order at a restaurant on west broadway in Vancouver. Now I know how to make them myself! Thanks for sharing!

  • Reply
    January 5, 2011 at 10:23 am

    I am fortunate in that I can get long beans in a heartbeat. I’ve bookmarked this and will make it soon, subbing Chinese cooking wine for mirin (it’s what I have on hand) and some sriracha sauce. Thanks.

  • Reply
    January 5, 2011 at 9:58 am

    My husband loves green beans in any form, and I know he’d be crazy about this dish.

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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