Dry-Fried Szechuan Green Beans Recipe | Vegetarian Times Skip to main content

Dry-Fried Szechuan Green Beans

Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice.

Ingredients: 

Ingredients: 

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8 green onions, white parts only, thinly sliced (½ cup)
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4 cloves garlic, minced (4 tsp.)
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4 tsp. minced fresh ginger
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2 Tbs. mirin (rice wine)
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4 tsp. low-sodium soy sauce or tamari
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2 tsp. toasted sesame oil
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1–2 tsp. chile-garlic sauce
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¼ cup vegetable oil
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1 lb. green beans, trimmed and halved (4 cups)
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8 oz. shiitake or button mushrooms, thinly sliced (3 cups)
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9 dried Thai bird chiles, optional

Instructions: 

1 | Combine green onions, garlic, and ginger in small bowl; set aside. Combine mirin, soy sauce, sesame oil, chile-garlic sauce, and 2 tsp. water in separate bowl; set aside.

2 | Heat vegetable oil in wok or large skillet over high heat. Add green beans, and cook 5 minutes, or until browned and blistered all over, stirring occasionally. Transfer to paper-towel-lined plate, and set aside.

3 | Drain all but 1 Tbs. oil from wok,and heat over high heat. Add green onion mixture, and stir-fry 30 seconds. Add mushrooms, and stir-fry 2 to 3 minutes, or until browned and tender. Return green beans to wok, and add dried chiles (if using). Stir-fry 30 seconds to heat through. Remove from heat, and stir in soy sauce mixture, letting heat from pan thicken sauce while you stir-fry.

Nutrition Information: 

Calories: 
163
Protein: 
4 g
Total Fat: 
10 g
Saturated Fat: 
<1 g
Carbohydrates: 
16 g
Cholesterol: 
0 mg
Sodium: 
254 mg
Fiber: 
4 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

Followed the recipe exactly, dish came out very delicious and satisfying. I will be making this again.

This was fun to make with my hubby. More prep than cooking time. Great flavor and kids enjoyed too. We paired with white rice.

Wonderful recipe—best way to eat green beans!

Delicious! Lots of flavour. Will definitely be making this again. We paired it with Bulgur Wheat.

Delicious!! I didn't have the Thai chilis, so I just sprinkled a little crushed cayenne pepper into the dish. Nice and spicy, green beans turned out crisp and tender. Definitely going to add this to my recipe file here!