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Spicy Szechuan Green Beans


"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."
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23 m servings 77 cals
Original recipe yields 2 servings

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  1. 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.
  2. 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

Per Serving: 77 calories; 2.6 g fat; 12.1 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 911 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 14
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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...

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 w...

Great as is but I added diced red pepper and it was tasty

very good !

I like the idea that you can change the spiciness by adding more or no red pepper flakes. We love it hot and the grandkids love it not quite as spicy !

My adult daughter and I devoured these! We both agreed that this is a keeper that will be made again and again! Delicious

Made it exactly as written. Awesome recipe!

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 flav...

Nice to make green beans more interesting, served it with Curry Stand Chicken Tikka Masala and Jasmine rice. Did not find the timing of this recipe easy to follow.