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Crunchy Szechuan Green Beans

Author/Submitted by:
Servings: 6
Categories: Asian / Haven't Tried / Low-Carb / Side Dish / Vegetarian

1  tablespoon  canola oil
1  pound  green beans, trimmed
1/3  cup  onion, coarsely chopped
1/4  cup  hoisin sauce
2  tablespoons  soy sauce
1  tablespoon  sesame oil, dark (Asian)
1  tablespoon  water, or as needed
3  cloves  garlic, minced
1  teaspoon  fresh ginger, minced
1  teaspoon  sugar
1/4  teaspoon  red pepper flakes, see recipe
    toasted sesame seeds, for garnish

1. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the beans and onion; cook, stirring occasionally, until the beans are crisp-tender and blackened in spots, about 5 to 10 minutes, depending on their thickness.

2. Meanwhile, whisk the remaining ingredients, except the sesame seeds, in a small bowl. (You can use 2 teaspoons Chinese chili paste with garlic, or to taste instead of 1/4 tsp red pepper flakes). Stir in more water as needed until the sauce has a cake-batter consistency. Set aside.

3. Remove the beans from the heat. Add the sauce and stir until the beans are evenly coated. Taste and adjust the seasoning.

4. Transfer the beans to a platter and garnish. Serve warm or at room temperature.


These zesty beans make a great side dish or a crowd-pleasing appetizer. Adjust the amount of red pepper flakes or Chinese chili paste with garlic to suit your desire for heat. Advance preparation: The beans can be prepared up to 1 day in advance; cover and refrigerate. Bring to room temperature for serving.

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