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Sichuan Green Beans

March 14, 2011

At a company meeting, we went to a really good Chinese restaurant and I had Sichuan green beans, and now I finally

sichuan green beans

understand why people like them so much.  Green beans, that is :).  I couldn’t stop thinking about them…they really moved up to one of my most craved vegetables.  Probably didn’t hurt that they were loaded with seasonings and meat.  So, I wanted to recreate that recipe and found one on Serious Eats that looked promising.  It used ground pork, which I substituted for ground turkey, and called for chili bean paste, which I had never bought.   It’s now one of my most used Chinese condiments, and makes these beans so easy and fast to make.  What I also love about them is that they’re dry fried…meaning you use a little oil and a lot of heat to cook them, and no water.  You can use long beans, or regular green beans if you can’t find them.  Both are great.  I adapted this recipe from one on Serious Eats.  I served this with black bean shrimp and rice.  Serves 4 as a side dish.


1 T vegetable oil
1 pound yard-long beans or French green beans, rinsed, carefully dried, and cut into 2-inch pieces (see note)
1/4 lb. ground turkey
2 T finely minced Sichuan preserved mustard root (I didn’t use this)
1 medium clove garlic, minced (about 2 teaspoons)
1 T fermented chili bean sauce
1/2 t sesame oil
1 t sugar
1 t soy sauce
2 t toasted and ground Sichuan peppercorn

Heat wok over high heat.  When smoking, swirl in oil  and add green beans (make sure they are dry or they will splatter oil!) and cook, stirring occasionally until beans are tender and thoroughly blistered, about 7-10 minutes.  This is smoky, so use a vent hook.  Transfer beans to a bowl and set aside.

Keep wok over high heat and add the ground turkey and cook, breaking up with spoon and stirring constantly until no longer pink, about 30 seconds.  Add the preserved vegetable and garlic and stir-fry until fragrant, about 15 seconds. Return beans to wok, add chili bean sauce, sesame oil, sugar, and half of peppercorns, and stir fry until ingredients are well-coated in sauce, about 30 seconds.  Transfer to plate, sprinkle with remaining peppercorns, and serve immediately.

2 Comments leave one →
  1. Haley permalink
    March 16, 2011 9:04 pm

    Best. Green beans. Ever. OMG, these were so delicious it was hard to stop eating them. I cannot wait to eat the leftovers for lunch tomorrow! Can’t wait!!

  2. layne permalink
    March 16, 2011 9:36 pm

    t’was awesome!

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