Hot and Spicy Szechuan Green Beans

Course: Side Dish

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 117kcal

Author: Lord Byron's Kitchen

Green Beans aren't just for casseroles; jazz up your weeknight side dish with these fast and easy, Hot and Spicy Szechuan Green Beans! Control the heat with more or less chilies to suit your personal tastes!

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Ingredients

For the Beans:

1 pound green beans, washed and tips removed
2 tablespoons vegetable oil
4 whole fresh red chilies, roughly chopped or sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup green onions, sliced

For the Sauce:

2 teaspoons rice vinegar
2 teaspoons sriracha
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon sugar

Instructions

Whisk together the ingredients for the sauce in a small bowl and set aside.
Using a skillet over medium heat, add the vegetable oil and the green beans. Fry the beans for 4-5 minutes. Do not overcook. You want the beans to still have a crispy crunchy texture. Keep the beans moving in the pan to ensure all of the beans are cooked evenly.
Remove the cooked beans and set them aside.
Add the sauce mixture to the hot skillet along with the red chilies, ginger, and garlic. Whisk together to cook and thicken. Add the green onions and stir to combine.
Lastly, add the green beans back to the skillet and toss to coat with the sauce. Serve immediately.

Notes

I threw on some whole fresh red chilies at the end for extra spice and garnish. It's completely optional.

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