Sichuan Style Green Beans with Bacon and Chili Oil

Crispy bacon and spicy Sichuan flavors elevate simple green beans into a flavorful and addictive side dish. The chili oil adds a final touch of heat and aroma.

Prep Time

15 minutes

Total Time

30 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundGreen Beans(Trimmed and halved)

£1.80

6slicesBacon(Cut into 1/2-inch pieces)

£2.50

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Minced)

£0.20

6piecesDried Red Chilies(Sichuan chilies preferred, halved or left whole (adjust to taste))

£0.60

1teaspoonSichuan Peppercorns(Lightly crushed)

£0.40

2tablespoonsSoy Sauce(Low sodium recommended)

£0.15

1tablespoonShaoxing Wine(Or dry sherry)

£0.25

1teaspoonSugar

£0.01

1teaspoonSesame Oil

£0.10

To tasteChili Oil(Homemade or store-bought)

£0.15

To tasteSalt

To tasteBlack Pepper

Total Cost

£6.46

£1.61 per serving

Instructions

1.
Heat a wok or large skillet over medium-high heat. Add the bacon and cook until crispy, rendering the fat. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
2.
Add the green beans to the pan with the bacon fat. Stir-fry for 5-7 minutes, until they are slightly blistered and tender-crisp. If the pan gets too dry, add a tablespoon of water.
3.
Add the garlic, ginger, dried red chilies, and Sichuan peppercorns to the pan. Stir-fry for about 30 seconds, until fragrant.
4.
Return the crispy bacon to the pan.
5.
In a small bowl, whisk together the soy sauce, Shaoxing wine (or dry sherry), and sugar.
6.
Pour the sauce over the green beans and bacon. Stir-fry for another 1-2 minutes, until the sauce is well combined and the green beans are coated.
7.
Stir in the sesame oil. Season with salt and pepper to taste.
8.
Transfer to a serving dish and drizzle generously with chili oil before serving.

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My Notes

Nutrition Information

Nutrition per serving (170g)

285 kcal / 1192 kJ

Carbs

14g

5% of RDA

Fat

20g

29% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a more intense flavor, you can blanch the green beans in boiling water for 2 minutes before stir-frying. This will help them cook more quickly and retain their bright green color.

Adjust the amount of dried red chilies and Sichuan peppercorns to your preference. Start with a smaller amount and add more to taste.

If you don't have Shaoxing wine, you can substitute dry sherry or omit it altogether.

Serve immediately for the best flavor and texture.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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