Sichuan Green Beans deliver incredible flavor with cracked peppercorns, ginger, garlic and scallions.
Sichuan Green Beans deliver incredible flavor in a hurry and you’ll soon realize the aromatic mix of cracked peppercorns, ginger, garlic and scallions will be fabulous over more than just green beans. Try it tossed over grilled chicken, steaks or stirred into brown rice. And as far as veggies go, don’t limit yourself just to green beans… but what fabulous green beans these are.
Starting with freshly cracked peppercorns, black pepper works just fine as long as it’s fresh but if you can get your hands on Sichuan pepper (frequently spelled szechuan in US), even better. The ground pepper is sauteed in oil in a large skillet until fragrant, then (get ready) quickly add minced fresh ginger, fresh garlic, chopped scallions and a splash of sriracha. While the aromatics are heating up together, the beans get quick-charred under the broiler to maintain their crispness and bright green color. Toss it all together and in less than 15 minutes you have fabulous, fresh beans. Serve beautifully in a shallow serving platter. So easy with intense flavor, it’s going to be requested often, at least that’s what’s happening at my house!
This recipe made a convert of my husband who’s not a bean lover and because it’s one of those simple yet powerful recipes, Sichuan Green Beans can be made at the last minute and doubled to serve a crowd. The seasonings can be adjusted with more or less sriracha, but the half of a tablespoon doesn’t add substantial heat. Leave out the ginger for even more of a transitional flavor that’ll go with any cuisine.
Sichuan Green Beans
- 3 Tablespoons olive oil, or avocado oil, divided
- 1 teaspoon freshly ground peppercorns, divided
- 4 cloves garlic, roughly chopped
- ½ Tablespoon sriracha
- 1 inch fresh ginger, minced
- 3 scallions, sliced- the white portion and a lot of the green
- 1 pound fresh green beans, trimmed (french style is a nice option if you can find them)
- Kosher salt
- In a medium skillet, heat 2 Tablespoons oil and half of the peppercorns over medium-low heat, stirring frequently, until aromatic, about 1 minute. Add 4 garlic, ½ Tablespoon sriracha, 1 inch ginger and 3 scallions and cook, stirring about 1 more minute. Remove from heat and set aside.
- Adjust rack to as close as possible to broiler and pre-heat broiler to high. In a large bowl, toss 1 pound green beans with 1 Tablespoon oil and season with salt and pepper to taste.
- Arrange in a single layer on a foil-lined baking sheet. Broil until beans are blistered and very lightly charred, 3-5 minutes. Return beans to bowl.
- Pour half of peppercorn mixture into bowl with beans. Toss to coat. Plate beans and pour remaining peppercorn mixture over the top, sprinkling with extra salt and pepper, if desired.
- Serve immediately. This dish can also be chilled and reheated easily up to a day later.
- Sichuan mixture is also delicious made and stirred with brown rice, over cooked/grilled chicken, pork and steak. Toss with pretty much any vegetables of your choice. Incredibly flavorful yet simple.