Szechuan Green Beans are the perfect accompaniment to your next Indo-Chinese meal. The tender, yet crisp green beans are coated in a zesty sauce and topped with toasted sesame seeds. Most restaurants that serve this flavorful stir fry tend to deep fry the green beans. Try this delicious and easy recipe that is made without frying!!
Prep Time: 10 mins
Cooking Time: 25 mins
Green Beans – 1 lb (500 gms)
Oil – 1 tbsp
Sesame Oil – 1 Tbsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Scallion – 1 (white part) finely chopped
Chili Sauce – 1 Tbsp or to taste
White Vinegar – 1 tsp
Sugar – 1 tsp
Soy Sauce – 3 Tbsp or to taste
Corn Starch – 1 tsp
Water – 2 Tbsp
Toasted Sesame Seeds – 1 Tbsp
1. Heat Oil in a pan on medium heat.
2. Add Green Beans and cook uncover until tender and slightly caramelized (approx 20 mins). Stir often.
3. Remove Green Beans from the pan and keep aside.
4. In the same pan, add Sesame Oil and heat.
5. Add Ginger, Garlic and Scallions. Cook for a minute.
6. Add Chili Sauce, Vinegar, Soy Sauce, Sugar and the Corn Starch mixed with Water.
7. Cook until the sauce thickens (a minute or so).
8. Add back the Green Beans and toss to completely coat.
9. Sprinkle Toasted Sesame Seeds and mix.
10. Serve hot.
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How to make restaurant style szechuan sichuan green beans without frying, easy asian style green beans recipe, asian side dishes, vegetarian keto recipes.
34 thoughts on “Szechuan (Sichuan) Green Beans”
So delish! Thank you. I am going to try to make it with chicken too. The sauce is fabulous. For me a tad spicy but I devoured it. I had it cold for a few days. It is so easy to make with easily available ingredients. Glad I found this terrific website and such terrific chefs.
We love this recipe! My husband found it one youtube when searching for some tasty green beans. This is one of his best dishes and a regular in our home! Mmm…it’s cooking right now!
It is one our favs too! Hope your hubby and you enjoyed it!
Can we make this in advance?
Yes, this recipe can be made in advance.
I just made this recipe with a bag of leftover green beans. My only alteration is adding 2 tsp of Chili Sauce instead of 1 TBsp and no scallions since I didn’t have any on hand. It is delicious with a side of brown rice!
Don’t we need to add salt or the other ingredients take care of it?
Soy sauce usually takes care of the salt in this recipe.
What kind of chili sauce you are using?
You can use Sambal or Sriracha. They work well.
can u use hoisin sauce instead os sesame oil?
We have not tried it, but we use oil because traditionally, these green beans are deep fried. The oil will give some of that fried flavor. If you don’t have sesame oil, you can use regular oil.
Hi Ladies, thanks so much for this recipe, it’s become a family favourite. I really appreciate this is a delicious recipe for an inexpensive ingredient available all year round. I servied it at a dinner party and got lots of compliments. Merci beaucoup! Bedankt!
Thanks for the feedback Katharine! Glad you are enjoying this recipe…its one of our favorites, too!
Oh my dear ladies…
Its me again 🙂 I tried this recipe with fresh green chowli/chawli and it tasted awesome. It took same cooking time as green beans ( 20-25 mins on Med to Med low). I added more garlic for my family taste buds and it turned out heavenly.
Thanks once again. You ladies should write a book. Definitely an inspiration for all of us 🙂
Take care & enjoy the summer..
i tried this dish today !
totally out of the world !
recommended for kids who hate beans … 🙂
they might just dig into this …yummy !
thanks hetal 🙂
AWESOME ASESOME…DELICIOUS RECIPE….THINKING OF MAKING IT WITH CHICKEN AND OTHER VEGETABLES. YOU LADIES ARE GREAT. THANKS
HAPPY HOLIDAYS AND HAPPY NEW YEAR
Hi hetal & anuja,
what made you decide on the name “show me the curry” as your cooking website?
We thought “Show Me The Curry” was a perfect name because it exemplifies exactly what we do. We “show” (through videos) how to make “curry” (Indian cuisine).
hi can we use any other vegetables in this recipe
if so what all can be used
We have used this sauce with a a lot of diffetent vegetables- asparagus, mushrooms, baby corn, mixed veges to name a few.
thanks is it the same process with all the vegetables or do we need to make any changes
yes, same process! be careful and don’t overcook the veges.
Thanks for all the wonderful recipes. Your website is my first stop is the morning !!
Had a q on green beans. I have eaten greens beans at some of the chinese restaurants and they are so crisp. How can we get the same ? I asked them but they say they do not fry them. My green beans never turn out that crisp when I saute them.
The key is to not over cook them otherwise they get soft. They should be cooked but still retain the crunch.
Oops i forgot to post in my name..I am Padma
Hi Hetal & Anuja
Your videos are so tempting..keep up the good work…Everyday,I try each of the veggie dishes and they come out super delicious..
I am gonna try the szechuan beans today evening..well does the same recipe also apply to Szechuan Rice as well.
hi hetal & anuja,
Great reciepe ! Thank you so much ! but I dont know what is ” scallion ” ?
pls. let me know..
Scallion is just another name for green onion (or spring onion).
Can we use the same recipe for the szechuan sauce with shrimp or chicken?
Though we have never tried this particular sauce with shrimp or chicken, it will definitely work. It is pretty much a basic sauce. Please let us know if you try it and how it comes out.