Szechuan Green Beans

READY IN: 15mins
Recipe by chinadoll

This was one of my favorite dishes when I lived in China. The recipe comes from "Potsticker Chronicles" by Stuart Chang Berman.

Top Review by BonnieZ

We enjoyed these beans which have a nice kick from the chili paste. I did cut back on the oil substantially, using 1 tsp of sesame oil total, as I used regular beans which I steamed first. Served along side a grilled Tuna steak and rice which rounded out the meal. Thank you chinadoll for sharing the recipe.

Ingredients Nutrition

  • 1 lb chinese long beans or 1 lb regular green beans, cut on the diagonal into 2-inch pieces
  • 1 tablespoon bean sauce (preferably Koon Chun)
  • 2 tablespoons soy sauce (black or mushroom)
  • 2 tablespoons vegetable broth or 2 tablespoons chicken broth
  • 1 tablespoon dry sherry
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon chili paste (to taste)
  • 1 tablespoon sesame oil
  • 3 tablespoons vegetable oil


  1. If using regular green beans, steam or parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans so they take longer to cook).
  2. Rinse cut beans in cold water.
  3. Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste, and sesame oil.
  4. Add 2 tablespoons cold water.
  5. Heat both oils in a wok until smoking.
  6. Add beans and stir-fry for 10 minutes or until beans are bright green in color and slightly wrinkled.
  7. Add sauce and stir-fry until sauce thickens.

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