Szechuan green beans are usually loaded with sugar but they don’t need it! We’ve removed the sugar from Szechuan green beans and we promise you won’t miss it. This dish gets its heat from Sambal Oelek, a super-spicy Asian sauce made from ground chillies, but you could substitute Sriracha or your favourite sugar-free chilli sauce instead. Chilli sauces can super-spicy, so be sure to add it sparingly, especially if spicy food is not your thing!
If fresh green beans are out of season, you can use good-quality whole frozen green beans instead. They don’t turn out as crispy, but they’re still tasty. If you want to save yourself some time, check the grocery cooler for green beans that have already been trimmed.
Szechuan green beans usually have added sugar but this low-carb version of them is perfect for people on a low-carb or keto diet.
- 1 bunch green beans (about 4 cups)
- 1 tablespoon peanut oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon soy sauce
- 1-2 teaspoons chilli sauce (Sambal Oelek, Sriracha or your favourite chilli sauce)
Wash the green beans and trim off the ends.
In a wok or large frying pan on, heat the peanut oil on medium-high heat.
Stir-fry the green beans until they are tender and the skins start to brown, about 6-8 minutes.
Add garlic and ginger and stir fry 2 minutes more.
Add the soy sauce all at once and then add the chilli sauce, a little bit at a time, until it reaches a heat level you like. Stir fry one minute more.