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Szechuan Green Beans

Szechuan Green Beans

I made these szechuan green beans to pair with the pork potstickers and garlic rice that I served for a recent dinner. My husband first brought home szechuan peppercorns when he returned from his first business trip to China a few years ago. My kids were fascinated by these spicy peppercorns that make your mouth feel numb and tingly. I mainly use them in my homemade chili oil but decided to give some green beans an extra special kick by adding them to the sauce. These delicious & spicy szechuan green beans paired nicely with the rest of the meal and were a hit with my family.

Szechuan Green Beans

How to Make Szechuan Green Beans

Make the sauce by combining the soy sauce, rice vinegar, sugar, and Szechuan peppercorns in a small dish; whisk well to combine. Set aside to allow flavors to mingle.

Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp-tender. Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.

Heat the oil in a skillet over medium-high heat. Add the green beans and cook, stirring often for 1 minute. Add the ginger and garlic and cook, stirring constantly for 1 minute. Add the sauce and cook, stirring frequently, for 1-2 minutes or until thickened. Transfer to a serving dish and serve immediately. Enjoy.

Szechuan Green Beans

Szechuan Green Beans

Szechuan Green Beans

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Pam

Ingredients

Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp seasoned rice vinegar
  • 1 tsp sugar
  • tsp Szechuan peppercorns *If you can't find szechuan peppercorns, use a pinch or two, to taste, of crushed red pepper flakes instead.

Green Beans:

  • 8 oz haricot verts, trimmed
  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 1 tsp fresh ginger, minced
  • 1 clove of garlic, minced

Instructions

  • Make the sauce by combining the soy sauce, rice vinegar, sugar, and Szechuan peppercorns in a small dish; whisk well to combine. Set aside to allow flavors to mingle. 
  • Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp-tender. Remove from the hot water immediately and drain on a paper towel. 
    Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.
  • Heat the oil in a skillet over medium-high heat. Add the green beans and cook, stirring often for 1 minute.
  • Add the ginger and garlic and cook, stirring constantly for 1 minute.
  • Add the sauce and cook, stirring frequently, for 1-2 minutes or until thickened.
  • Transfer to a serving dish and serve immediately. Enjoy. 
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5 Comments

  1. We were actually JUST sent some potstickers accidentally with a grocery order and so I’m going to try this with some of the veggies we have in the crisper as a side dish. Genius!

  2. I have Szechuan peppercorns in my pantry and now I have another dish to make with them.

  3. Luck would have it that in this time of cooking from your pantry, I happen to have all the ingredients. Your entire meal can actually be made…thank you.