Szechuan-Glazed Green Beans with Garlic

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 developed and reviewed.

Crisp-tender green beans coated in a pungent, numbing Szechuan sauce with toasted garlic for an addictive vegetable side. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs green beans, soy sauce, rice vinegar 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: 15 min Serves 4 Chinese cuisine 180 cal/serving

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Ingredients

1 lb green beans
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
3 cloves garlic
1/2 tsp Szechuan peppercorns
1/2 tsp sugar
1 tsp cornstarch
2 tbsp water

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Instructions

Step 1: Trim stems from 1 lb green beans and cut into 2-inch pieces.
Step 2: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and 1 tsp cornstarch with 2 tbsp water until smooth.
Step 3: Heat 1 tsp sesame oil in a large skillet over medium-high heat, then add 3 minced garlic cloves and 1/2 tsp Szechuan peppercorns; stir for 30 seconds until fragrant.
Step 4: Add green beans to the skillet and toss for 2 minutes to coat.
Step 5: Pour in the sauce mixture, then cover and cook for 8-10 minutes, shaking the pan occasionally, until beans are tender-crisp and sauce thickens to coat the beans.
Step 6: Remove from heat and serve immediately while hot.