Stir-Fried Szechuan Green Beans and Shiitake Mushrooms
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You’ll be amazed at how authentic these Szechuan-style green beans taste—plus, they’re so easy to make.
In the midst of weeknight dinner chaos, vegetables often play second fiddle to meaty mains—at least at my house. I often find myself making a last-minute dash to microwave some frozen veggies. But sometimes it’s nice to let them shine. These Szechuan-style green beans with shiitake mushrooms are special enough to take center stage and rival any restaurant version. It’s an easy dish to whip up; just remember the golden rule for stir-fries—have all your ingredients prepped and ready before you start cooking. You don’t want to be stuck mincing garlic while your ginger burns in the pan! Though the recipe technically serves four, my husband and I often prove otherwise. Serve it as a side dish to any simply broiled fish or meat, or with jasmine rice or chicken chow mein.
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Stir-Fried Szechuan Green Beans & Shiitake Mushrooms
You’ll be amazed at how authentic these Szechuan-style green beans taste—plus, they’re so easy to make.
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1½ tablespoons dry sherry
- ½ teaspoon Asian/toasted 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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How long can I keep Sherry and how should I store it? Are there other Once Upon a Chef recipes that call for this ingredient. This recipe looks delicious but I don’t have Sherry. I would be willing to purchase a bottle to use, if I knew it would be able to be used for other recipes.
Danielle, There are a several recipes on the site that call for sherry; a couple of which are Beef with broccoli and Oven Baby Back Ribs. For cooking purposes, you can probably keep a bottle for up to a year. Store sherry in a cool, dark place (the fridge is okay too), preferably upright to minimize the contact area with the air inside the bottle.
Excellent recipe! My 2 year old loved these so much she kept asking for more! The rest of the family thought these were delicious as well. Will definitely be making these again!
Was looking for low calorie stir fry for veggies. Came across this recipe. I used frozen mixed veggies and added a couple others….it was delicious!!! I know I need to eat more veggies but plain is blah….will never lose this recipe!!
Wow! Cooked this last night and it was delicious. Had to sub rice wine for the sherry, don’t have any sherry in the house, but it was still gorgeous. Thanks for the recipe, I shall definitely be making it again. Even my confirmed veggie hating partner liked it!
Is there any substitute for dry sherry? As I don’t consume alcohol.
Hi Sadaf, Unfortunately, there is no good non-alcoholic substitute for dry sherry. Sorry!
I do not appreciate your negativity. You must realize some people don’t have bad habits like drinking alcohol. Thank you.
You realize the alcohol cooks down, right?
She was being honest, not negative. Not all recipes have to cater to people who abstain. It’s not a slight.
I don’t think Jennifer has a negative bone in her body. She is an excellent food blogger and very gracious if you ever had a chance to meet her in person. She was simply stating, in her opinion, there are no good substitutes. There was no negativity intended, I am sure. Simply leave out the product if you must stay away from such a ‘bad habit’.
Mm! This was scrumptious. I just served it up with dinner. I love how the mushrooms soak up the sauce. Thank you!
This is the only dish that my family will eat with green beans and if green beans aren’t available I substitute broccoli or asparagus. I serve along side with steak and white rice.
I substituted the sherry for xiao xing cooking wine. Mine ended up coming out really salty, so I added a lot more sugar to balance out the taste. The result was flavorful and fantastic! I might tweak it a little more next time, like using less oil. But thanks for the recipe!
I have personal issues with measuring quantities 😉 I kind of just wing everything and say, “ohh well that looks like a cup…”
That being said, I tried as best to follow the measurements of the recipe, but regardless of that, the flavors are all there! My husband was so surprised at how closely a similar dish at our favorite Chinese restaurant , he ate up the whole thing praising himself for choosing me as his wife LOL
The only thing I had to change was the sherry. I didn’t want to have to go to the supermarket when I had everything else–so i read somewhere that you can replace it with some kind of acidic juice, diluted with water. Not sure how much it changed the flavor, but it still tasted great.
Delicious, did not change a thing!