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Spicy Green Bean Stir-Fry Recipe With a Flavorful Twist

Spicy Green Bean Stir-Fry Recipe With a Flavorful Twist

Blistered green beans are tossed with garlic, ginger, chiles, Sichuan peppercorns, and a savory stir-fry sauce, then finished with chili crisp for extra crunch and heat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) Fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons Neutral oil, such as vegetable, canola, or peanut oil
  • 3 cloves Garlic, finely minced
  • 1 tablespoon Fresh ginger, finely minced or grated
  • 2 scallions Scallions, thinly sliced, with green tops reserved
  • 1-2 dried red chiles or 1 teaspoon flakes Dried red chiles, thinly sliced, or crushed red-pepper flakes
  • 1 teaspoon Sichuan peppercorns, lightly crushed
  • 1 tablespoon Chili crisp or chili oil
Stir-Fry Sauce
  • 1 1/2 tablespoons Light soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon Oyster sauce or vegetarian mushroom-oyster sauce
  • 1 teaspoon Rice vinegar
  • 1 teaspoon Granulated sugar
  • 1 teaspoon Toasted sesame oil
  • 1 tablespoon Water

Method
 

Step-by-Step
  1. Trim and cut the green beans into 2-inch pieces, then dry them thoroughly. Mix the light soy sauce, Shaoxing wine, oyster sauce, rice vinegar, sugar, toasted sesame oil, and water in a small bowl.
  2. Heat a large wok or skillet over high heat. Add 1 tablespoon of the neutral oil, then add the green beans and stir-fry for 5–7 minutes, tossing frequently, until blistered in spots and nearly tender.
  3. Transfer the blistered beans to a plate. Add the remaining 1 tablespoon neutral oil to the hot wok.
  4. Add the minced garlic, ginger, sliced scallions, dried chiles, and lightly crushed Sichuan peppercorns. Stir-fry for 20–30 seconds, just until fragrant, taking care not to burn the aromatics.
  5. Return the green beans to the wok. Pour in the prepared sauce and add the chili crisp.
  6. Toss everything over high heat for 1–2 minutes, until the sauce lightly coats the beans and they are fully tender but not soft.
  7. Scatter the reserved scallion greens over the finished beans. Serve immediately with steamed rice.

Notes

Dry the beans well and avoid overcrowding the pan so they blister rather than steam. Add chili crisp near the end to preserve its toasted flavor. For a vegetarian version, omit oyster sauce or use vegetarian mushroom-oyster sauce. The dish can also include 4 ounces (115 g) ground pork, chicken, or turkey; brown the meat first, remove it, cook the beans, and return the meat with the sauce.