Spicy Garlic Green Beans

Spicy green beans with a TON of umami flavor. A green bean side dish so good it can carry the whole meal.

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.

If you’ve never shopped at an Asian specialty market, chances are you’ve never come across yard-long beans. But if you have and wondered how to use them, this recipe is for you. Also known as Chinese green beans, yard-long beans are exactly what they sound like—extra-long green beans.

Although they taste similar to their shorter relative, the green bean, these meaty beans are best when dry-fried or roasted. However, it’s perfectly fine to blanch them first, as this recipe suggests. Can’t find yard-long beans? No problem—any fresh green beans will work.

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 Red Pepper 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 (*affiliate link), 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.

HOW TO MAKE SPICY GARLIC GREEN BEANS

This quick and easy vegetable side dish comes together in just minutes. Below is a step-by-step guide to making it.

Blanch the Green Beans – This recipe has been updated since its initial publication. While the original version called for blistering raw green beans, the updated method recommends boiling them in salted water for 4–5 minutes first. This reduces frying time and ensures they are fully cooked.

Bring a large pot of water to a boil. Add a heavy pinch of kosher salt, then throw in the green beans. Boil for 4–5 minutes, then drain thoroughly. Ensure the beans are well-drained, as adding water to hot oil can cause dangerous splattering.

Blister the Green Beans – In a frying pan or skillet or wok over medium-high heat, add both oils. Once the oils are hot, add the cooked green beans and sauté for 2-3 minutes until they begin to wilt.

Add Flavor – Add the garlic, chilies (or chili flakes), and chili garlic paste. Stir and cook for 2-3 minutes. Drizzle in the soy sauce and cook for another 3-4 minutes or until the sauce reduces and adheres to the green beans. Finish with a sprinkle of sesame seeds. Serve as a side dish or enjoy over fluffy rice.

STORING / REHEATING

These spicy and savory green beans can be stored in an airtight container in the refrigerator for 3-4 days. When ready to reheat pop them back in a pan with a tbsp of water and heat them on low.

Looking for other Chinese inspired dishes? Check out the below recipes!

Chili Garlic Shrimp
Miso Yellow Coconut Curry
Spicy Scallion Oil Noodles
Spicy Kani Salad