Easy Sichuan Green Beans

5 from 8 votes

These easy Sichuan Green Beans are blistered under the broiler, then tossed with a flavorful mixture of garlic, fresh ginger, scallions, peppercorns and sriracha. Ready in about 15 minutes, they're a quick, delicious side dish with just the right amount of heat.

Prep Time5

Cook Time8

Total Time13

Course: Side Dish

Servings:

Calories: 136kcal

Author: Sally Humeniuk

Ingredients

3 Tbsps olive oil or avocado oil, divided
1 tsp freshly ground peppercorns divided
4 cloves garlic roughly chopped
½ Tbsp sriracha
1 inch fresh ginger minced
3 scallions sliced
1 pound fresh green beans trimmed
Kosher salt

Instructions

Make the peppercorn mixture: Heat 2 tablespoons oil and half of the freshly ground peppercorns in a medium skillet over medium-low heat. Cook, stirring frequently, until fragrant, about 1 minute.
3 Tbsps olive oil, 1 tsp freshly ground peppercorns
Add the aromatics: Add the garlic, sriracha, ginger and scallions. Cook, stirring constantly, for about 1 minute, just until fragrant. Remove from the heat and set aside.
4 cloves garlic, ½ Tbsp sriracha, 1 inch fresh ginger, 3 scallions
Prepare the broiler: Position an oven rack as close to the broiler as possible and preheat the broiler to high.
Season the green beans: Place the green beans in a large bowl and toss with the remaining 1 tablespoon oil. Season with kosher salt and the remaining freshly ground peppercorns.
1 pound fresh green beans, Kosher salt
Broil the beans: Arrange the green beans in a single layer on a foil-lined baking sheet. Broil for 3–5 minutes, watching closely, until the beans are blistered, tender-crisp and lightly charred in spots.
Toss with the sauce: Return the hot green beans to the bowl. Add half of the garlic-peppercorn mixture and toss well to coat.
Finish and serve: Transfer the green beans to a serving dish and spoon the remaining garlic-peppercorn mixture over the top. Taste and add additional salt, if needed. Serve immediately.

Notes

Thin French green beans (haricots verts) work well in this recipe but may cook a little faster, so watch them closely under the broiler.
Adjust the amount of sriracha to make the beans milder or spicier.
Freshly ground black peppercorns work beautifully in this recipe. Sichuan peppercorns have a different, citrusy flavor and characteristic tingly sensation.
Leftovers can be refrigerated in an airtight container and reheated briefly in a skillet.

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