Spicy Garlic Green Beans

We are finally doing it… side dishes, and what better side dish to start with than these Chinese spicy garlic green beans. You know I love a good dish that packs a punch and these green beans don’t disappoint. Packed with a ton of garlic flavor, medium level of heat, and ready in less than 20 minutes you might just skip the take out and make these instead.

Are These the Same as Sichuan Green Beans?

While inspired by Sichuan green beans, they aren’t exactly the same. Authentic Sichuan green beans have fresh ginger, green onions, and most importantly Sichuan peppercorns. Considering that Sichuan peppercorns are not the easiest ingredient to find this recipe omits them.

Chances are if you have never shopped in an Asian specialty market then you have never come across ‘yard long beans’. If you have and wondered what you can use these for, this is the recipe. Yard long beans or also referred to as Chinese green beans are exactly what they sound like, yard long green beans. Although they taste similar to their shorter friend, the green bean, these beans should not be boiled or steamed. Instead these meaty beans are best dry fried or roasted. Cant find yard long green beans? That’s fine, any green beans work. Fresh is best, considering that they will be dry-fried until they are blistered and soft.

What You’ll Need for Spicy Garlic Green Beans

• Green Beans – I cut up yard long beans for this recipe, but knowing that these are hard to come by, regular green beans work just as well. If you opt for the yard long beans cut them into 3rds. If you substitute for green beans i recommend fresh, if you use frozen make sure they are defrosted, patted dry, and reduce the initial cook time. You won’t be able to blister frozen green beans so take that into account the taste will be different.
• Garlic – Fresh only.
• Chilies or Chili Flakes – My love for Thai chilies (also known as bird’s eye chilies) knows no limits. They are hot, and you only need a few to add a substantial amount of heat. Can’t find these chilies? Chili flakes work as well. Start with 1/4- 1/2 tsp, but as always you know your heat tolerance so size up or down accordingly.
• Chili Garlic Paste – My newest forever staple in my fridge. It’s spicy, garlicky and a little acidic. I used this Lee Kum Kee Chili Garlic Sauce, but any brand will work.
• Soy Sauce
• Canola or Vegtable Oil
• Sesame Oil – So why use 2 oils? These beans require a few tbsp of oil for pan frying, and sometimes the flavor of sesame oil can be over powering. The majority of the oil used is the canola or vegtable, with just a splash of sesame for color.

Looking for other Chinese inspired dishes? Check out Chili Garlic Shrimp, Miso Yellow Coconut Curry, or Spicy Scallion Oil Noodles.

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