Description
A quick and bold stir-fry with blistered green beans and shiitake mushrooms in a spicy Szechuan-style sauce. Perfect as a side or a light main dish.
Ingredients
Scale
- 12 oz fresh green beans, trimmed
- 6 oz shiitake mushrooms, stems removed and caps sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp Szechuan chili paste (or chili garlic sauce)
- 1 tsp cornstarch
- 2 tbsp neutral oil (canola or peanut oil)
- 1/2 tsp Szechuan peppercorns (optional)
Instructions
- Trim 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.
- Whisk together soy sauce, rice vinegar, sesame oil, sugar, chili paste, and cornstarch in a bowl. Set aside.
- Heat oil in a wok or skillet over medium-high heat. Add green beans and stir-fry until blistered and charred, about 4-5 minutes. Remove and set aside.
- Add more oil if needed and stir-fry mushrooms until browned and tender.
- Add garlic, ginger, and optional peppercorns to the pan and sauté until fragrant.
- Return green beans to the pan, pour in the sauce, and toss to coat. Cook for 1-2 minutes until sauce thickens.
- Garnish with green onions and serve immediately.
Notes
- Add tofu or tempeh for extra protein.
- Try bell peppers or baby corn for more variety.
- Substitute oyster or cremini mushrooms if shiitake aren’t available.
- Use black pepper instead of Szechuan peppercorns if needed.
- Add hoisin or black bean sauce for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg