Stir-Fried Szechuan Green Beans and Shiitake Mushrooms

Why You’ll Love This Recipe

Stir-Fried Szechuan Green Beans and Shiitake Mushrooms is a bold and savory dish packed with umami flavor, crunchy textures, and a hint of heat. This plant-based stir-fry features blistered green beans and meaty shiitake mushrooms tossed in a spicy, garlicky Szechuan-style sauce. It’s quick, easy, and perfect for weeknight dinners or as a side dish to a larger Asian-inspired meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh green beansshiitake mushrooms (stems removed and caps sliced)garlicgingergreen onionssoy saucesesame oilrice vinegarsugarSzechuan chili paste (or chili garlic sauce)cornstarchneutral oil (like canola or peanut oil)Szechuan peppercorns (optional, for authentic flavor)

directions

Trim the ends off the green beans and slice the shiitake mushroom caps.

Blanch green beans in boiling water for 1-2 minutes, then transfer to an ice bath to stop cooking. Drain and pat dry.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, Szechuan chili paste, and cornstarch. Set aside.

Heat neutral oil in a wok or large skillet over medium-high heat. Add green beans and cook until blistered and slightly charred, about 4-5 minutes. Remove and set aside.

In the same pan, add a bit more oil and stir-fry mushrooms until browned and tender.

Add garlic, ginger, and optional Szechuan peppercorns to the mushrooms and sauté briefly until fragrant.

Return green beans to the pan, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the vegetables.

Garnish with chopped green onions and serve immediately.

Servings and timing

This recipe serves 3-4 as a side dish or 2 as a main course.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Add cubed tofu or tempeh for extra protein.

Include sliced bell peppers or baby corn for more veggie variety.

Use oyster or cremini mushrooms if shiitake aren’t available.

Swap Szechuan peppercorns with a dash of black pepper if preferred.

Add a drizzle of hoisin or black bean sauce for a richer flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or microwave for 1-2 minutes, stirring halfway through.Avoid freezing as the texture of the green beans and mushrooms may change.

FAQs

Is this dish very spicy?

It has a medium level of heat, but you can adjust the chili paste to your liking.

Can I use dried shiitake mushrooms?

Yes, just rehydrate them in warm water for 20-30 minutes and drain before slicing.

Do I need a wok?

No, a large skillet works just as well.

What can I serve this with?

It pairs well with steamed rice, noodles, or other stir-fried dishes.

Can I make it gluten-free?

Yes, use tamari or gluten-free soy sauce and ensure your chili paste is gluten-free.

Why blanch the green beans first?

It helps them retain their vibrant color and reduces overall cooking time.

What does Szechuan peppercorn add?

It gives a unique numbing spice that enhances the Szechuan flavor profile.

Can I skip the cornstarch?

The sauce won’t thicken as much, but you can omit it or use arrowroot powder instead.

Are frozen green beans okay?

Fresh is best for texture, but thawed frozen beans can work in a pinch.

Can I meal prep this?

Yes, but it’s best enjoyed freshly stir-fried for optimal texture.

Conclusion

Stir-Fried Szechuan Green Beans and Shiitake Mushrooms is a flavorful, quick, and satisfying dish that delivers bold flavor with minimal ingredients. Whether you’re going meatless or just looking for a vibrant veggie side, this recipe brings the perfect mix of heat, umami, and crunch to your table.

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