Szechuan Green Bean Recipe

John E. Kelly/Photodisc/Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4
Ratings (26)

These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired. 

What You'll Need

  • 1 pound Chinese longbeans (also called yardlong beans or just longbeans)
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 2 scallions (spring onions, green onions), white parts only
  • 1/2 teaspoon chili paste
  • 1 tablespoon
  • dark soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt, or to taste
  • Pepper to taste, optional
  • 2 tablespoons vegetable or peanut
  • oil for stir-frying, or as needed

How to Make It

  1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
  2. Cut the longbeans on the diagonal into slices approximately 2 inches long.
  3. Chop the garlic, ginger and white part of the scallions.
  4. Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Remove the long beans and drain in a colander or on paper towels.
  1. Heat 1 tablespoon oil in the wok on high heat.
  2. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
  3. Add the longbeans and the remaining ingredients.
  4. Mix together and serve.


Serving suggestion: Szechuan Green Beans would make an excellent side dish to accompany Mapo Tofu.

How to Make Szechuan Green Beans - step by step photo instructions

Nutritional Guidelines (per serving)
Calories 328
Total Fat 20 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 101 mg
Sodium 481 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)