I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Tasha

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.

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  • Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Nutrition Facts

73 calories; protein 3.4g; carbohydrates 11g; fat 2.6g; sodium 910.6mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2016
My husband I ate these before we could even sit at the table. Instead of steaming/boiling them, I pan fried them in coconut oil. I heated the oil to a medium high heat so the beans would blacken a little bit. Once they were cooked (but still crunchy) I added the garlic (which became brown and crunchy) and immediately put in the sauce. I let it cook for less than a minute and put them in a sport dish. For the sauce, I didn't have ginger so I used ginger powder, I omitted the sesame oil since I fried them in coconut oil and used agave nectar in place of sugar. This will be a regular side dish/snack at our house! Read More
(13)

Most helpful critical review

Rating: 3 stars
09/17/2019
Made as written and this dish was OK. Maybe my taste buds are off today but I really wasn't getting enough Asian coming through in these green beans. I was also expecting more heat to come through and there was literally no spiciness in the end result of this dish. If I make this again I would increase the red pepper or use something different such as Sambal or hot chile oil..Will try the leftovers tomorrow and update review if I feel differently. Read More
62 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/07/2016
My husband I ate these before we could even sit at the table. Instead of steaming/boiling them, I pan fried them in coconut oil. I heated the oil to a medium high heat so the beans would blacken a little bit. Once they were cooked (but still crunchy) I added the garlic (which became brown and crunchy) and immediately put in the sauce. I let it cook for less than a minute and put them in a sport dish. For the sauce, I didn't have ginger so I used ginger powder, I omitted the sesame oil since I fried them in coconut oil and used agave nectar in place of sugar. This will be a regular side dish/snack at our house! Read More
(13)
Rating: 5 stars
01/30/2017
Made a few substitutions. Added triple the sugar and used brown sugar. Added more pepper flakes. Missed the ginger. Added a bit of cornstarch at the end to thicken up the sauce. Was a big hit with the family that are picky eaters. Read More
(2)
Rating: 5 stars
07/17/2019
Easy. Delicious. Spicey. What's not to love ??? Read More
(2)
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Rating: 5 stars
08/22/2018
Great recipe as is! I didn't have fresh ginger so I used a scant half teaspoon of dried ginger. Just for fun I added a pound of chicken and a handful of peanuts to make this a main dish. I cooked the chicken first then removed it from the pan. I then cooked the green beans as described and added the chicken back in before adding the seasonings. There was plenty of sauce to go around. I added the peanuts just a few minutes before it was done. We loved it! Read More
(2)
Rating: 5 stars
06/29/2020
My husband and I loved these Spicy Szechuan Green Beans! Prepared them precisely as directed. No need to add this or omit that. Simply delicious as is plus quick and easy preparation. Welcome to the rotation! Read More
(2)
Rating: 4 stars
10/17/2017
Great as is but I added diced red pepper and it was tasty Read More
(1)
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Rating: 5 stars
11/22/2019
just used Sambal Oelek . this was great Read More
(1)
Rating: 5 stars
02/24/2017
Maybe something went wrong but it took much longer than the time it said for the sauce to thicken up. In fact it still had a thin consistency when I decided to just eat it how it was. The flavor however was delicious!!! I will definitely be making this again. Read More
Rating: 5 stars
11/18/2016
i make these at least once a week. they are yummy! Read More
Rating: 3 stars
09/17/2019
Made as written and this dish was OK. Maybe my taste buds are off today but I really wasn't getting enough Asian coming through in these green beans. I was also expecting more heat to come through and there was literally no spiciness in the end result of this dish. If I make this again I would increase the red pepper or use something different such as Sambal or hot chile oil..Will try the leftovers tomorrow and update review if I feel differently. Read More
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