Sichuan Stir-Fried Green Beans

Sichuan Stir-Fried Green Beans

A quick stir-fry that complements grilled meat and veggies

Brought to you by:  
Kelly Yau  Kelly Yau  | over 3 years ago

Image title


  • ½ lb green beans (I like a dark green snake beans, but French or runner beans would also work well), chopped into 1.5-2 inch pieces
  • 2 cloves garlic, chopped
  • 1 teaspoon Sichuan peppercorn
  • 2 chillies
  • 1 teaspoon ginger, finely chopped
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon any neutral oil (I’m using grapeseed)
  • 1 teaspoon sesame oil
  • 2 tablespoons Chinese rice wine


  1. Prepare the chillies by splitting them into two, while keeping the stem intact. Doing this will add chilli flavour without making the dish too spicy. Of course, you can chop the chillies up if you prefer this very spicy.
  2. Mix together the soy, sugar, sesame oil and rice wine before starting. Wash and slice the green beans and add this to a very hot wok or heavy-based pan, without oil on high heat. Keep this moving and the beans will begin to colour and develop a smoky flavour. When the beans begin to wilt or get crinkly with little charred parts (about 3-5 minutes), take it out and put it into a bowl.
  3. Turn the heat to low and drizzle in the oil, add the Sichuan peppercorn and heat this slowly until the peppercorn begins to develop colour and flavour. Some of them will begin to crackle. After 2 minutes, add in the ginger, garlic and chillies and let this sizzle in the wok for 1 minute on high heat.
  4. Add the green beans and stir fry this adding in the sauce until all the sauce has evaporated and has been absorbed into the beans. Serve immediately with rice on the side of any meat.

 Image title

Kelly’s Tips:

I love this dish as a weeknight dinner served with a fried egg in a bowl of rice! It's very quick and easy to whip up when you come home late from work!

You can add minced meat if you want to have it as a main course. After you have fried the beans in the dry wok, fry off pork, chicken or turkey mince with a splash of soy. When the meat is cooked, push it to the side of the wok, while you sizzle the Sichuan peppercorns and garlic mixture. Combine it all together when you add the beans back in.

You can also experiment with combinations of peppercorns for this recipe. Try adding pink or black peppercorn to the mixture and lightly grind them if you want a really pungent taste!  

This post was created by a Foodie community contributor, where anyone can post their opinions and thoughts. Views represented are not affiliated with Foodie or our Partners. =)

Kelly Yau

Kelly Yau | Hong Kong, home of dim sum

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

share the ♥