When I first started this blog, I posted a Szechuan string bean recipe. After a rebrand I took it down because the photo didn’t do the dish justice. Since then I’ve had so many readers ask for the recipe that I wanted to bring it back with clearer instructions and some helpful tips. This stir-fry is one of my favorite quick weeknight meals: bright, savory, slightly spicy, and ready in under 20 minutes if you use pre-trimmed green beans. The combination of crisp-tender beans and meaty shiitake mushrooms makes a satisfying vegetable-forward main or side.

If you want to add protein, ground pork, ground chicken, or ground turkey work particularly well—brown the meat first with a little salt and pepper, then add it back to the pan when you add the mushrooms. The sauce is simple but balanced: savory, a touch of acid, and a hint of toasted sesame oil. It thickens quickly so it clings to the vegetables and gives the dish a glossy finish.

Stir-Fried Szechuan String Beans with Shiitake Mushrooms

A quick, flavorful stir-fry featuring crisp green beans and sliced shiitake mushrooms in a tangy, savory Szechuan-inspired sauce. Easy to customize with added protein and suitable for Whole30 when using coconut aminos.

Ingredients

For the Stir Fry

4 oz shiitake mushrooms, stems removed and sliced
12 oz green beans, trimmed (pre-washed, pre-cut is fine)
2 tbsp avocado oil (or neutral oil suitable for high heat)
Salt and black pepper, to taste
3 cloves garlic, finely chopped
1/2 inch knob of fresh ginger, peeled and grated
1/2 tsp ground Sichuan peppercorns (optional, add more to taste)

For the Sauce

3 tbsp coconut aminos (or soy sauce if not following Whole30)
3 tbsp chicken broth or water
1/2 tsp toasted sesame oil
1 1/2 tbsp rice vinegar
1/2 tsp crushed red pepper flakes (adjust to heat preference)
1/2 tsp dry mustard
1/2 tsp arrowroot flour (or cornstarch if not Whole30) to thicken

Instructions

In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add 2 tbsp avocado oil and let it get hot but not smoking.
Add the green beans and stir-fry, tossing frequently, until they become tender and develop some browned spots, about 6–8 minutes. Season lightly with salt and pepper while they cook.
Add the sliced shiitake mushrooms, minced garlic, grated ginger, and Sichuan peppercorns. Reduce the heat to medium and continue to sauté for another 2 minutes until the mushrooms begin to soften and the garlic is fragrant.
Pour the prepared sauce over the vegetables and stir to combine. Cook, stirring occasionally, until the sauce thickens and coats the beans and mushrooms, about 2–3 minutes. Taste and adjust seasoning—add more coconut aminos/soy for saltiness, rice vinegar for brightness, or red pepper flakes for heat.
Serve immediately while hot. Garnish with a drizzle of extra toasted sesame oil or a sprinkle of toasted sesame seeds if desired.

Notes & Tips

Choose firm, bright-green beans and fresh shiitake for the best texture and flavor. If you prefer crisper beans, reduce the initial sauté time by a minute. For added protein, brown 1/2 to 1 pound of ground pork, chicken, or turkey in the pan first, remove it, then follow the recipe and return the cooked meat when you add the mushrooms.

To keep the recipe Whole30-compliant, use coconut aminos and arrowroot instead of soy sauce and cornstarch. If you like more tang, increase the rice vinegar by a teaspoon. The optional Sichuan peppercorn adds a unique numbing citrus note—use sparingly if you’re new to it.

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture; add a splash of water or broth if the sauce has thickened too much.

Serving suggestions: This stir-fry pairs well with steamed rice, cauliflower rice, or as a vegetable side alongside grilled or roasted proteins. It also works as a quick filling for lettuce wraps.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation. Exact values will vary based on ingredient brands and portion sizes.