Stir-Fried Szechuan Green Beans and Shiitake Mushrooms
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Bold and garlicky with just a touch of heat—this Szechuan green bean recipe could easily pass for your favorite Chinese restaurant’s version.
In the midst of weeknight dinner chaos, vegetables often play second fiddle to meaty mains—at least at my house.More often than not, I’m making a last-minute dash to microwave some frozen peas or broccoli. But every once in a while, it’s nice to give the vegetables a little more attention. These Szechuan-style green beans with shiitake mushrooms are so flavorful, they may just steal the spotlight from everything else on the plate.
Like most stir-fries, the recipe comes together quickly once you start cooking, so it’s important to have all your ingredients prepped and ready to go beforehand. You don’t want to be mincing garlic while the ginger burns in the pan. Though the recipe technically serves four, my husband and I often prove otherwise. Serve the green beans alongside simply cooked fish or meat, or make a meal of them with jasmine rice or chicken chow mein.
“The taste of these beans was sublime, truly full of umami, crunch, and satisfying goodness.”
More Asian-Inspired Sides To Complete Your meal
Stir-Fried Szechuan Green Beans & Shiitake Mushrooms
If you think green beans are boring, this Szechuan-inspired stir-fry will change your mind—flavor-packed, quick, and totally crave-worthy.
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1½ tablespoons dry sherry
- ½ teaspoon sesame oil
- 1¼ teaspoons sugar
- ½ teaspoon cornstarch
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dry mustard
- Vegetable oil
- 1 pound green beans, ends trimmed
- 7 ounces shiitake mushrooms, stems removed and sliced
- 3 cloves garlic
- 1 tablespoon grated fresh ginger (see note)
Instructions
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
- Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
- Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (4 servings)
- Calories: 156
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 15 g
- Sugar: 6 g
- Fiber: 5 g
- Protein: 4 g
- Sodium: 672 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Wow! These are delicious green beans. No mushroom eaters in this house so I just left them out. I served them with basamati rice (out of jasmine) and your Cedar Plank Salmon, which is ALWAYS delicious. It’s the first time I made stir-fry anything that came out with the perfect texture and sauciness. Thanks Jen for another fabulous home made meal that rivals what I get at restaurants!
Just made these beans. Very delicious. My son who is in town loves them so much. Thanks for sharing.
I made this dish, and it is effortless to make. Excellent recipe, and thank you for sharing.
I had mushrooms and green beans on hand so I made this. Ten star recipe! Easy to make, my husband loved it. I made this as a one dish main course, including cut up chicken tenders I cooked at the same time as the beans and doubled the sauce. Served over rice. Simple for the two of us on a weeknight. Love your recipes!
Delicious!! I didn’t change a thing. The tip about cutting the green beans in half made them cook up wonderfully even! Thank you!