Get ready to tantalize your taste buds with the most addictive green bean recipe that will make you forget everything you thought you knew about vegetables! These Crunchy Szechuan Green Beans are not just a side dish - they're a flavor explosion that will transform your dinner table into a culinary adventure. With a perfect balance of crispy texture, numbing Szechuan spice, and a glossy, umami-rich glaze, these green beans are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 2 tablespoons vegetable oil
- 1 tablespoon Szechuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Instructions
- Wash and thoroughly dry green beans, trimming off the stem ends. Pat them completely dry to ensure maximum crispiness during cooking.
- Toast Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant, releasing their unique numbing and spicy aroma. Remove from heat and grind them coarsely using a mortar and pestle or spice grinder.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers and is nearly smoking.
- Add green beans to the hot oil, spreading them in a single layer. Cook without stirring for 2-3 minutes to develop a crispy, blistered exterior.
- Stir-fry the green beans, tossing frequently, for an additional 5-6 minutes until they become tender-crisp and develop charred spots.
- Reduce heat to medium and add minced garlic, ground Szechuan peppercorns, and red pepper flakes. Stir quickly to prevent garlic from burning.
- Pour in soy sauce and rice vinegar, tossing the green beans to coat evenly and create a glossy, flavorful glaze.
- Finish by drizzling sesame oil over the beans and giving a final toss to distribute the flavors.
- Transfer to a serving platter and garnish with additional ground Szechuan peppercorns if desired. Serve immediately while hot and crispy.
Tips
- Dryness is key: Ensure your green beans are completely dry before cooking to achieve that coveted crispy exterior. Use a clean kitchen towel to pat them thoroughly.
- High heat is crucial: Use a wok or heavy-bottomed skillet and make sure it's scorching hot before adding the green beans. This ensures a perfect char and crisp texture.
- Don't overcrowd the pan: Cook the green beans in a single layer to prevent steaming and promote proper blistering.
- Toast your Szechuan peppercorns: Toasting them briefly before grinding releases their intense, unique flavor and aroma.
- Work quickly when adding garlic and spices: Add them at medium heat and stir rapidly to prevent burning while infusing maximum flavor.
- Serve immediately: These green beans are best enjoyed hot and crispy right after cooking to maintain their texture and vibrant flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
