Sichuan Green Beans

Name: Sichuan Green Beans
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 lb fresh green beans, ends trimmed and snapped into 2-inch pieces; 2 tbsp canola oil or other neutral high-heat oil; 2 tsp chili garlic paste (such as sambal oelek or Lee Kum Kee); 2 green onions, white parts only, thinly sliced on the diagonal; 1 tbsp fresh garlic, thinly sliced lengthwise; 2 tbsp soy sauce, preferably light or regular; 1 tbsp rice vinegar or Chinese black vinegar; 1 tsp granulated sugar; 0.25 cup water; 0.5 tsp crushed red pepper flakes; toasted sesame seeds for garnish

Sichuan Dry-Fried Green Beans with Garlic and Chili

This classic Sichuan technique transforms humble green beans into a restaurant-worthy side dish with incredible depth of flavor. The high-heat stir-frying creates perfectly tender beans with slightly charred edges, while the aromatic blend of garlic, chili paste, and soy sauce delivers that signature numbing heat. Master this technique and you'll have a go-to vegetable dish that pairs beautifully with any Asian meal.

ChineseAsianLunchDinnerVegetarianQuick Meals

Prep10 min

Cook8 min

Total18 min

Servings4

Difficultyeasy

Ingredients

1 lbfresh green beans, ends trimmed and snapped into 2-inch pieces
2 tbspcanola oil or other neutral high-heat oil
2 tspchili garlic paste (such as sambal oelek or Lee Kum Kee)
2 green onions, white parts only, thinly sliced on the diagonal
1 tbspfresh garlic, thinly sliced lengthwise
2 tbspsoy sauce, preferably light or regular
1 tbsprice vinegar or Chinese black vinegar
1 tspgranulated sugar
¼ cupwater
½ tspcrushed red pepper flakes
toasted sesame seeds for garnish(optional)

Instructions

Heat your wok or large skillet over medium-high heat until it's smoking hot, then add the canola oil. The oil should shimmer and move freely around the pan — this high heat is essential for achieving the characteristic 'wok hei' or breath of the wok that makes restaurant stir-fries so special.
Add the green beans to the hot oil and stir-fry vigorously for 3-5 minutes, tossing them constantly with your wok spatula or wooden spoon. You'll know they're ready when the beans start to blister and wrinkle slightly, developing those beautiful charred spots that add so much flavor and texture to the dish.
⏱ 5 min
Create a well in the center of the beans and add the sliced garlic, green onion whites, and chili-garlic paste. Let them sizzle for just a moment to release their aromatic oils, then quickly stir everything together to coat the beans evenly with the fragrant paste.
Continue stir-frying the garlic mixture for 30 seconds to 1 minute, just until the garlic becomes fragrant and golden but not brown — burnt garlic will turn bitter and overpower the dish. Keep everything moving in the pan to prevent sticking.
⏱ 1 min
Pour in the soy sauce, rice vinegar, sugar, water, and red pepper flakes all at once. The liquid will create a dramatic sizzle and steam — this is exactly what you want. The steam will help finish cooking the beans while the sauce components meld together.
Continue cooking for 1-2 minutes, stirring constantly, until most of the liquid has evaporated and the beans are glazed with a glossy, concentrated sauce. The beans should be tender but still have a slight bite, and the sauce should coat them beautifully without being watery.
⏱ 2 min
Transfer to your serving plate immediately while still hot, and sprinkle with toasted sesame seeds if using. The contrast of the nutty sesame against the spicy, savory beans is the perfect finishing touch to this classic Sichuan dish.