Szechuan Green Beans

Szechuan dry-fried green beans

  • serves 2
  • Easy

We love the zing of szechaun peppercorns – this is one of the most popular takeaways among our team, but only takes minutes to recreate



  • green beans 300g, trimmed of any fat
  • oil for frying
  • Szechuan peppercorns 1 tsp, crushed
  • small whole dried red chillies 3-4
  • garlic 2 cloves, crushed
  • ginger 3cm chunk, grate
  • soy sauce 1 tbsp
  • shaoxing rice wine 1 tbsp
  • sesame oil 1/2 tsp


  • Step 1

    Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well and pat completely dry on kitchen paper.

  • Step 2

    Heat a wok or non-stick pan to high. Add the beans with a good pinch of salt without oil and dry fry, turning until they start to blister and wrinkle.

  • Step 3

    Scoop out of the pan then add 2 tbsp oil with the szechuan peppercorns and chillies. Cook for a couple of minutes then add the garlic and ginger and cook for 2 minutes

  • Step 4

    Add back the beans with the soy, shaoxing wine and sesame oil. Toss and serve.

Nutritional Information

  • Kcals 174
  • Fat 12.3g
  • Saturates 0.9g
  • Carbs 8.5g
  • Sugars 6.2g
  • Fibre 6.7g
  • Protein 4.1g
  • Salt 1g