Green Beans with Strange-Flavor Sauce (怪味豆豆)

A Sichuan classic with a deliciously strange twist

Don't let the name fool you. Sichuan's famous guàiwèi (怪味), or "strange flavor," is a wonderful combination of sweet, sour, salty, spicy, nutty, and tingly flavors, all brought together in a rich sesame-based sauce.

Traditionally served with cold chicken, rabbit, and noodles, this versatile sauce takes on new life in Fuchsia Dunlop's Five Tastes: Delicious Recipes for Chinese Flavors.

Inspired by Indonesian gado-gado and Lebanese vegetables dressed in tahini, Fuchsia pairs the sauce with tender green beans. But why stop there? Try it with roasted cauliflower, broccoli, spinach, grilled meats, or even toast!

We're delighted to share this recipe with Fuchsia's permission, brought to life by our collaborating chef Doug Heilman.

Ingredients

For the green beans

• 14 oz (400 g) green beans

• 2 tsp sesame seeds, for garnish (optional)

For the strange-flavor sauce

• 2 tbsp sesame paste

• 2 tbsp light soy sauce

• 1½ tsp Chinkiang vinegar

• 1½ tsp sugar

• ¼–½ tsp ground roasted Sichuan pepper, or 1–2 tsp red or green Sichuan pepper oil

• 2–3 tbsp chile oil, with or without chile sediment

• 2 tsp sesame oil

Instructions

1. Prepare the sesame sauce.

Place the sesame paste in a small bowl and stir until smooth. Gradually add the soy sauce and Chinkiang vinegar, mixing thoroughly after each addition to create a creamy, even sauce.

2. Build the strange flavor.

Stir in the sugar, followed by the ground Sichuan pepper (or Sichuan pepper oil), chile oil, and sesame oil. Mix until combined. The sauce can be refrigerated for a few days if made ahead.

3. Cook the green beans.

Trim the beans and cut into bite-sized pieces. Boil in water for a few minutes until tender but still slightly firm.

4. Cool and drain.

Immediately transfer the beans to ice water or rinse under cold running water to preserve their bright green color. Drain thoroughly and allow any excess moisture to evaporate.

5. Dress and serve.

Place the green beans in a serving bowl. Give the sauce a final stir, pour over the beans, and toss to coat. Garnish with sesame seeds if desired.

Enjoy!

Make It Your Own

The beauty of guàiwèi is its versatility. Once you've mastered the sauce, try it over roasted vegetables, blanched greens, or barbecued meats. Its balance of flavors makes it equally at home in a traditional Sichuan meal or alongside something entirely unexpected.

That's the spirit of Five Tastes: learning the foundations of Chinese cooking, then using them to explore new possibilities.

Recipe adapted from Five Tastes: Delicious Recipes for Chinese Flavors by Fuchsia Dunlop. Shared with permission. Prepared for 50Hertz by chef Doug Heilman.