Szechuan Green Beans

These green beans have the perfect combination of savory and spiciness that make this a favorite in our house. I usually make these as a side dish that pairs nicely with the orange cauliflower and rice recipe on my blog. When all my kids are home, I always double this recipe because they barely make it to the table without a few fingers grabbing at them on the way from the kitchen.


  • 1 pound green beans, washed and ends trimmed
  • 2 Tablespoons avocado oil
  • 2 Tablespoons tamari
  • 1 Tablespoon dark sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Teaspoon coconut sugar
  • 1 Tablespoon coconut aminos
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1/2 teaspoon (or more depending on how spicy you like it) chili flakes
  • 1 tablespoon toasted sesame seeds


  • Wash and trim the green beans.
  • In a small bowl, mix together the tamari, sesame oil, rice vinegar, sugar, coconut aminos, chili flakes and ½ the sesame seeds.
  • In a large frypan (I recommend this fry pan), heat the oil and add the garlic and ginger and cook until fragrant; about 1 minute. Add the green beans to the fry pan and cook on high heat for 1 minute; stirring frequently.
  • Add the sauce to the fry pan and cook until the green beans start to brown; adding some water as needed to keep the pan from burning and help the beans to soften.
  • Garnish with the remaining sesame seeds and enjoy!


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