Szechuan-Style Green Beans
Recipe type: Side Dish
Cuisine: Chinese
Yield: Serves 2-4
  • Kosher salt
  • 1 tablespoon sambal oelek
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons minced ginger or ginger juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon maple syrup
  • 1/2 pound green beans, ends trimmed
  • 3 tablespoons high-smoke-point oil, such as rice bran or peanut
  • Toasted sesame seeds, for garnish
  1. Bring a large pot of salted water to a boil.
  2. In a small bowl, whisk together the sambal oelek, tamari, ginger, sesame oil, and maple syrup.
  3. Add the green beans to the boiling water and cook for 2-3 minutes, or until bright green. Drain well and spread out on a clean kitchen towel to dry.
  4. Once the green beans are dry, heat the high-smoke-point oil in a large skillet until shimmering but not yet smoking. Add the green beans and cook, turning occasionally, until deeply blistered, 3-5 minutes. Turn off the heat and add the sauce, stirring to coat. Let sit for 2 minutes before serving.
  5. Garnish with sesame seeds and eat hot.
If you have a very large skillet, this recipe can be doubled; do not triple it, as the green beans will crowd the skillet and cook unevenly.
Recipe by A Modest Feast at