Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉

I’ve made these so many times now but I keep forgetting to share the recipe. I’ve had them as a side with dumplings (both potstickers and these delicate steamed ones), with fried rice and with these salt and pepper prawn filled lettuce cups that I’ll post tomorrow. They were excellent with all three.

The tender greens beans and crunchy peanuts are so good together and then you get that fragrant Szechuan spice that I love, and each bean is covered in shiny sauce despite the minimal amount of oil.

Oh and I also made them a few weeks back without the Zzechuan peppercorns as a side with this Chinese braised pork shoulder as part of a dinner party spread. Yummm. So basically have them with everything. They’re so simple and so good.

Serves 4 as a side


2 tsps light olive oil or oil of choice

1 tsp szechuan peppercorns

1 clove garlic, crushed

1-2 birdseye chillies, sliced vertically (remove seeds if you want it to be milder or if your chillies are really hot

400g green beans, trimmed

1/3 cup roasted peanuts

2 tsp tamari or soy sauce

to serve: finely sliced spring onion


Heat a medium-large fry pan on high heat. Add oil and once hot add the peppercorns, garlic and chilli and fry for a minute or so until everything is sizzling and fragrant. Add the beans and peanuts and toss to coat in the now flavoured oil.

Add the tamari and 3 Tbs water to the pan and cook the beans for 3 minute, stirring often, or until the water has mostly evaporated into a sauce just coating the beans.

Serve scattered with finely sliced spring onion.

HH. x

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