Spicy Szechuan Green Beans

A classic Sichuanese preparation for green beans, which are double-seasoned with both a pre-made Sichuan sauce (for ease) and a quick pan sauce featuring ginger, garlic, and black pepper (for depth). This allows maximum flavor penetration while minimizing the cooking time, contributing to the ideal balance of tender yet crisp-tender green beans.

Green beans are a staple ingredient in Sichuanese cuisine, and this dish is a testament to the region's mastery of balancing bold flavors with a delicate touch. The Sichuan sauce, with its spicy and slightly numbing qualities, provides a solid foundation of flavor, while the pan sauce adds a layer of complexity and freshness. The result is a dish that is both addictive and satisfying, perfect for a quick weeknight meal or as part of a larger spread.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound green beans, trimmed
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• ¼ cup Szechuan sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the green beans and ginger and cook, stirring frequently, until the green beans are blistered and tender, about 5 minutes.
3. Stir in the Szechuan sauce, soy sauce, sesame oil, red pepper flakes, and black pepper.
4. Cook for an additional 2 minutes, or until the green beans are coated in the sauce.
5. Serve immediately.

Why It Works

• Using a pre-made Sichuan sauce ensures a consistent and authentic flavor base.
• Adding ginger, garlic, and black pepper to the pan sauce enhances the aromatic complexity of the dish.
• Cooking the green beans over high heat helps them develop a slight char and maximizes the absorption of flavors from the sauce.
• Stirring the green beans frequently prevents them from overcooking and ensures even seasoning.