Spicy Szechuan Green Beans are a great way to cook fresh green beans and these spicy beans are so good you’ll make them over and over! And don’t forget this recipe if you have garden green beans in the summer!

PIN Spicy Szechuan Green Beans to make them later!

I got infatuated with recipes using fresh green beans after I planted way too many green beans in my garden one year and needed to find recipes using them. Now fresh green beans are widely available all year long, and I love green beans no matter how you cook them, but there’s no doubt that this recipe for Spicy Szechuan Green Beans is one of my all-time favorites!

The day I first tested the recipe I shared the spicy green beans with a friend and we ate every single one in about five minutes, so I think it’s a safe bet that everyone who likes spicy green beans is going to like this recipe!

What ingredients do you need?

How Spicy are these Szechuan Green Beans?

These beans were about as spicy as I would want them (they made your mouth burn a little, but in a good way.) If you like it really hot, just add a little more red pepper flakes. And if you don’t want much spicy flavor, just use a pinch of red pepper or omit it completely.

Is it spelled Sichuan or Szechuan?

Maybe it’s the retired teacher in me coming out, but I wondered about the spelling of Sichuan. On Chinese restaurant menus I’m more used to seeing Szechuan, but when I googled it I found that Szechuan is the postal map spelling often used in the U.S. even though Sichuan is the correct English spelling for the southwestern Chinese province that’s famous for spicy foods. I’m in the U.S. of course, so I went with the one that’s common in the U.S., but it can be spelled either way. 

Want more ideas for fresh green beans?

If you’re growing beans and need ideas, you can’t go wrong with Garlicky Green Bean Stir Fry or Lemony Green Beans. Or you can use Green Beans Recipes to see all the recipes on my blog that use green beans.

How to Make Spicy Szechuan Green Beans:

(Scroll down for complete printable recipe, including nutritional informaiton.)

  1. Trim the ends of one lb. of fresh green beans and cut them into halves or thirds. This will be about 4 cups of trimmed green beans.
  2. Mix together the soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper. (We used 1/4 tsp. of red pepper flakes and it was just spicy enough for me. Use more if you want it really spicy.)
  3. Prepare 2 tablespoons each of minced garlic and minced ginger root. 
  4. Heat a large pan, then add beans and 1/4 cup water. Cook covered 3-5 minutes, or until beans are starting to get tender; then uncover and cook until the water has evaporated.
  5. Add vegetable oil, minced garlic, and minced ginger and cook about about 2 minutes, stirring several times so the garlic and ginger don’t burn.
  6. Then add the soy sauce mixture and cook about 2 minutes more, until beans are coated with the sauce and some of the liquid has evaporated. Serve hot or at room temperature.

Make it a Low-Carb Meal:

Spicy Szechuan Green Beans would be great with something like Instant Pot Teriyaki Chicken, Korean Salmon with Dipping Sauce, Air Fryer Marinated Chicken Breasts, Spicy Baked Shrimp with Garlic, or Herb-Marinated Air Fryer Chicken Thighs.

More Ideas for Stir-Fried Vegetables:

Garlic-Lover’s Vegetable Stir Fry

Stir-Fried Bok Choy

Spicy Stir-Fried Swiss Chard

Stir-Fried Spinach with Garlic and Parmesan

Related
Try This Next Tomato Avocado Salad with Edamame

Cauliflower Fried Rice with Shrimp

Ingredients

  • 1 lb. fresh green beans, trimmed and cut into halves or thirds
  • 2 T soy sauce (see notes)
  • 1 T rice vinegar (not seasoned)
  • 2 tsp. sweetener of your choice (see notes)
  • red pepper flakes (see notes)
  • 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
  • 1 T vegetable oil (see notes)
  • 2 T minced garlic
  • 2 T peeled and minced ginger root

Instructions

  1. Wash green beans if needed, trim the ends, and cut beans into halves or thirds if they are large.
  2. Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and white pepper.
  3. Mince garlic enough to make 2 T minced garlic. Peel ginger root and mince enough to make 2 T minced ginger.
  4. Use a large frying pan with a tight-fitting lid and heat over high heat.
  5. When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will probably need 5 minutes to get done.)
  6. Remove the lid and continue to cook until the water is all evaporated.
  7. Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don’t burn.
  8. Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp.
  9. Serve hot or at room temperature.

Notes

I used Monkfruit Sweetener (affiliate link) for this recipe. Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed. I used 1/4 tsp. red pepper flakes and the beans were fairly hot. Use more if you prefer.) I prefer Peanut Oil (affiliate link) for Asian recipes.

I’m guessing leftovers could be kept overnight in the fridge and reheated the next day, but I’m not sure because when I made these there were no leftovers!

Recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 83Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 448mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If they’re made with an approved sweetener, these Spicy Szechuan Green Beans would be a perfect side dish for any low-carb eating plan, including any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Green Beans Recipes or Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
These spicy green beans were first posted in 2011, and I’ve made them many, many times since then! The recipe was updated with greatly improved photos and more information in 2022.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Related
Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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Nutrition Facts

Amount per serving

  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
  • Protein N/A
Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.