Sichuan-Style Stir-Fried Green Beans with Chili Crisp

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-tender green beans stir-fried in a pungent chili oil base, finished with a sprinkle of Sichuan pepper flakes. This Asian-inspired quick recipe (vegetarian), ready in about 20 minutes, pairs green beans, Sichuan peppercorns, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 180 cal/serving

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Ingredients

1 lb (450g) green beans
1/2 tsp Sichuan peppercorns
4 dried red chilies
2 tbsp chili crisp
2 cloves (minced) garlic
1 tbsp soy sauce
1 tsp rice vinegar
1 tbsp vegetable oil

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Instructions

Step 1: Trim 1 lb (450g) green beans, discarding ends, and cut into 1-inch pieces. In a cold skillet, add 1 tbsp vegetable oil and heat over medium-high. Add 1/2 tsp Sichuan peppercorns and 4 dried red chilies, toasting for 30 seconds until aromatic, then remove and discard chilies.
Step 2: Add 1 lb (450g) green beans to the skillet and stir-fry for 8 minutes until crisp-tender and slightly blistered, stirring frequently to prevent burning.
Step 3: Add 2 tbsp chili crisp, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp rice vinegar. Toss for 1 minute until beans are evenly coated and glossy, then remove from heat immediately.