Spicy Szechuan Green Beans with Black Bean Sauce
Szechuan green beans are a classic dish that is easy to make at home. The key to getting the best flavor is to use fresh, high-quality ingredients. The green beans should be crisp and tender, and the sauce should be flavorful and slightly spicy. This recipe uses a combination of tamari, vegetable broth, and black bean sauce to create a rich and complex sauce. The Szechuan peppercorns add a subtle numbing heat that balances out the spice of the chili peppers.
Szechuan green beans are a popular dish in China, and there are many different regional variations. The dish is thought to have originated in the Sichuan province, which is known for its spicy cuisine. The green beans are typically stir-fried with a variety of ingredients, such as garlic, ginger, chili peppers, and Sichuan peppercorns. The sauce is usually made with a combination of soy sauce, vinegar, and sugar. In this recipe, we use tamari instead of soy sauce, which gives the dish a slightly sweeter flavor. We also use vegetable broth instead of water, which adds depth of flavor. The black bean sauce adds a savory and umami flavor to the dish.
Spicy Szechuan Green Beans with Black Bean Sauce Spicy Szechuan Green Beans with Black Bean Sauce Spicy Szechuan Green Beans with Black Bean Sauce Spicy Szechuan Green Beans with Black Bean Sauce
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound green beans, trimmed
  • 2 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup vegetable broth
  • 2 tablespoons Chinese black bean sauce
  • 1 teaspoon ground Szechuan peppercorns
Instructions
  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for 1 minute more.
  4. Add the green beans and cook, stirring occasionally, until crisp-tender, about 5 minutes.
  5. Stir in the tamari, vegetable broth, black bean sauce, and Szechuan peppercorns.
  6. Cook for 1 minute more, or until the sauce has thickened.
  7. Serve immediately over rice or noodles.
Why It Works
  • The combination of tamari, vegetable broth, and black bean sauce creates a rich and complex sauce.
  • The Szechuan peppercorns add a subtle numbing heat that balances out the spice of the chili peppers.
  • Stir-frying the green beans on high heat helps to preserve their crispness and tenderness.