Asian-inspired plant-based recipes

Sichuan Green Beans

Watch how to make it here

This Sichuan green bean recipe is tingly, spicy, sweet, and crunchy. It is a healthier alternative to deep frying but just as tasty, if not more. Quick to make as a side vegetable dish for those busy weeknights!

A few notes:

  1. Red Sichuan peppercorns can be found whole at most Asian grocery stores. Add it to a pepper mill to grind it into small fragments.
  2. Vegan oyster sauce can be found at most Asian grocery stores but can be substituted with hoisin sauce.
  3. Thai chili peppers are 9/10 spice level so please omit them if you’re not a fan of spicy food.
  4. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Sichuan Green Beans

October 19, 2022
: 2
: 5 min
: 7 min
: 12 min


  • 6oz green beans, trimmed
  • 1 tsp ground red sichuan peppercorn
  • 1 tsp mushroom seasoning
  • 1 tsp onion powder
  • 1 tsp vegan oyster sauce
  • 1 tsp sugar
  • 1 tbsp water
  • 4 garlic cloves, minced
  • 2 Thai chili peppers, thinly sliced
  • 2 tbsp oil
  • Step 1 Heat up 6 cups of water until it starts to boil. Meanwhile, wash the green beans and trim both ends. Prep the garlic and Thai chili pepper. Add the green beans to the boiling water and simmer for 3 minutes. Drain the water and gently pat dry the green beans with a paper towel.
  • Step 2 Combine the ground sichuan peppercorn, mushroom seasoning, onion powder, vegan oyster sauce, sugar, water, garlic and chili pepper in a small bowl and mix well. This will create tasty sauce without the need to deep fry the green beans.
  • Step 3 Heat up a pan and add the oil. Add the sauce to the pan and cook for 30-45 seconds before adding the green beans. Cook for 3-4 minutes until it turns to a vibrant green color.
  • Step 4 Serve immediately as a side dish and enjoy!

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