My take on the long green beans you find in some of the Asian fusion restaurants. If you don't have the Szechuan peppercorns this dish will still taste great, though you may want to add some chili flakes or other spice to give it some pep instead of the peppercorns.


Recipe Summary

10 mins
10 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.

  • Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.

  • Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.

  • Toss green beans and sauce together in a bowl; top with sesame seeds.

Nutrition Facts

86 calories; protein 2.4g 5% DV; carbohydrates 8.5g 3% DV; fat 5.3g 8% DV; cholesterol 0.1mg; sodium 724mg 29% DV. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
These turned out really good. I guess I don't know what long green beans are and have never seen any in the Asian markets. I used fresh green beans and picked the longest ones I could After tasting these I decided that I wanted more heat so I added some chile garlic sauce. The one thing I did not care for in the recipe was the addition of ginger. The hoisin sauce has plenty of ginger in it. Other than that this was perfect! Thanks for sharing. Read More