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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We love your recipes, Jenn, and thank you for the best of the best recipes! Especially like your chicken and veggie dishes.
❣️
The taste of these beans was sublime, truly full of umami, crunch, and satisfying goodness. Thank you for this delicious recipe. We all loved it!
Hi Jenn,
My husband is really excited that I’m going to make this recipe tonight because we’ve always had such great success with all of your recipes. The only ingredient I don’t have on hand is fresh ginger. My plan is to substitute dried ginger which I will add to the sauce along with the other ingredients. How much dried ginger would you recommend? Thanks!
Hi Gail, I’d use 1/4 teaspoon ground ginger. Hope you and your hubby enjoy!
Great recipe! Can I just double the sauce if I want a little more sauce? Thanks!
Glad you like it! Sure, you can double the sauce — just keep in mind that it won’t thicken as much.
Hi Jenn. Is there a substitute for the sherry or can I leave it out entirely? Thanks for sharing your recipes.
Hi Debbie, Shaoxing rice wine or white vermouth will work in place of the sherry. If you don’t have either of those, you can just omit it. Enjoy!
Can I use frozen green beans to make this recipe?
Hi Marcia, I think you’d get the best results with fresh green beans, but frozen ones can be used.
Perfect. As always.
The shiitake add quite a punch of flavour.
Thank you, Jenn!
Soy sauce has wheat – use tamari sauce if you want to be gluten free.
I have a good size quantity of haricots verts which I would like to use up. I realize you don’t recommend them for this recipe, but is there any advice/tips you can give me in modifying your recipe to accommodate using them? Thanks!
Hi April, I think you could get away with it. Cooking time will just be shorter, so be careful not to overcook them.
I have szechuan peppercorns, when and how much should I use?Thanks.
Hi, I don’t know enough about Szechuan peppercorns to tell you how they should be incorporated into the recipe – I’m sorry! I’d either stick with the recipe as is or if you really want to use the Szechuan peppercorns, look for a recipe that includes them. Sorry I can’t be more helpful!