This Szechuan side dish will liven up your dinner table! Broiled green beans and snap peas are dressed with a spicy Asian sauce. Bold, plant-based flavor packs this oil-free vegan recipe.
Spicy Szechuan Chinese Green Beans
This recipe for spicy Szechuan green beans and snap peas is based of a traditional Chinese recipe. Typically, green beans are “dry-fried” in a wok until the shrivel up. Then, a spicy sauce comes together with chili, ginger, and soy sauce.
Oil-Free Broiled Green Beans
While this technique is called dry-frying, quite a bit of oil is used. Rather, I used an oil-free trick from Bon Appetit, which chars the beans under the broiler. Not only does this add a roasted, nutty flavor. It also gives your beans and peas a crispy edge. This texture plays well with the spicy Szechuan sauce.
Ever Use Snap Peas?
They are a Delicious Addition to Plant-Based Recipes
Why You’ll Love this Spicy Broiled Szechuan Green Beans and Snap Peas Recipe!
This is a healthy, oil-free side dish that will transport you to a far-off land.
You’ll love this plant-based, oil-free vegan recipe! It is:
- Full of authentic Chinese flavor
- Is spicy good!
- Colorful and Beautiful
- A fun way to use green beans and snap peas
- Healthier than take-out
Chef Katie’s Oil-Free Plant-Based Cooking Tips
Make ahead: You can make the sauce up to 5 days ahead of time. Simply store in the refrigerator and reheat before serving. You can freeze for longer.
Make it a meal: To make this a meal, serve over cooked brown rice, Soba noodles, roasted sweet potato, or toss with baked tofu.
Whole Cumin Seeds: Whole cumin seeds are the whole version of ground cumin. Using whole cumin ensures you have a fresher spice. Cumin has earthy, smoky flavor. Plus, using the seeds adds a slight crunch to the sauce. If you don’t have whole cumin seeds, you can substitute with ½ teaspoon ground cumin powder.
Dry Thai Bird Chili: For even more spice, swap out the red chili flake for dried thai bird chilies. Just one is enough for this recipe. However, if you’re a true heat-seeker, use two. Just be sure to remove the chilies before serving. You don’t want to bite into one of these peppers – they’ll set your tongue on fire for days!
Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.
Why Oil-Free? I’m on a mission to get rid of empty calories, like those found in refined oils. For this recipe (and other Chinese recipes), you simply don’t need it. You can stir-fry with water, vegetable stock, or a homemade broth.
Broiled green beans replace frying for this oil-free recipe 
Dates, ginger, and garlic add a spicy-sweet kick to this Asian Szechuan sauce 
A few simple, whole foods ingredients come together for this spicy Szechuan sauce 
Simmer the sauce ingredients until the dates break down and it’s aromatic
Spicy Broiled Szechuan Green Beans and Snap Peas (Oil-Free Vegan Recipe)
- Medium
- Servings: 6
- Ready in: 15 minutes
If you love this, you’ll also love: Oil-Free Almond Butter Green Bean Pad Thai, Quick Chinese Eggplant Stir-Fry, Thai Spicy Basil Vegan Spaghetti Squash Stir-Fry, Chinese Double Garlic Broccoli Stir-Fry and Oil-Free Massaman Thai Curry.
Print Recipe
Spicy Broiled Szechuan Green Beans and Snap Peas (Oil-Free Vegan Recipe)
Ingredients
- 1 teaspoon red chili flake
- 3 garlic cloves smashed
- ½ ” fresh ginger peeled and minced
- ½ teaspoon cumin seeds
- 2 teaspoon tamari or soy sauce
- 8 dates chopped well
- ½ cup water
- 1 tablespoon lime juice
- 1 ½ pounds green beans sugar snap peas, and/or snow peas, trimmed
Instructions
- Preheat your broiler to “Hi”.
To make the Spicy Szechuan Sauce:
- In a small pot combine the red chili flake, garlic, ginger, cumin seeds, tamari (or soy sauce), dates, and water. Cover and bring to a boil over medium heat. Reduce heat to low. Simmer 10 minutes. Be careful not to remove the lid or you’ll risk burning the sauce. After 10 minutes, turn off the heat. Add the lime juice. Keep covered and warm until ready to use.
To make the Charred Green Beans and Snap Peas:
- Spread the assortment of green beans, sugar snap peas, and/or snow peas into a single layer on a baking sheet. Place on the top rack of your oven, right under the broiler. Broil 8-10 minutes, flipping the beans and peas about halfway through. You want there to be a nice char on some of the beans. Yet, you don’t want to burn the beans.
To Serve:
- Spread the charred green beans and snap peas onto a large serving platter. Pour the Spicy Szechuan Sauce over the beans. Serve immediately.
- Make ahead: You can make the sauce up to 5 days ahead of time. Simply store in the refrigerator and reheat before serving. You can freeze for longer.
Notes
Servings: 6
Ready in: 15 minutes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 109 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 99 mg | 4 % |
| Potassium 217 mg | 6 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 5 g | 21 % |
| Sugars 8 g | |
| Protein 4 g | 9 % |
| Vitamin A | 10 % |
| Vitamin C | 20 % |
| Calcium | 8 % |
| Iron | 39 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Shopping and Gear List
- Jiva USDA Organic Cumin Seeds Whole 7oz
- ORGANIC Pitted Dates (Deglet Nour)
- SAN-J -TAMARI-REDUCED SODIUM
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