Forget take-out. These vegetarian Chinese Stir Fry Green Beans are healthier, quick, easy and super tasty. A wickedly good addition to any meal.
I made these 3 times in the last week because everyone loves them and they work so well with just about any protein. I found a recipe in a Food Network Magazine and made a couple of minor tweaks, the main one being to add some heat with chili flakes.
The stir fry method used in the recipe is called “dry-frying” as very little oil is used. In fact, I only used 2 teaspoons of oil for a pound of beans. Apparently, in most Chinese restaurants, these beans are deep fried in oil in order to speed up the cooking process. The healthier dry-fry method chars or puckers the beans. I found that a total of 10 minutes is perfect to maintain some bite on the beans, but if you want them more charred, just increase the time they cook on the medium-high setting instead of medium.
The aromatic coating on the stir fry green beans is simple and flavorful. Its made of garlic, ginger, soy, rice wine or Sherry and a dash of sesame oil and sugar.
I would normally make these stir-fry green beans as a side dish, but I think they would make a unique appetizer too. As long as you keep them al dente.
Tailor To Your Taste
- Use as much chili flakes or sriracha you like to achieve the amount of spice you like.
- Use rice wine, fortified wine or Sherry.
- Add chopped green onions/scallions toward the end of cooking.
- For a meat version, add some sauteed ground pork before you add the sauce/coating.
- Sprinkle sesame seeds or chopped nuts on the beans for garnish.
Shortcuts
- Buy green beans in a package that are pre-washed with ends trimmed. Or use the slim Costco french beans which don’t need trimming (cook time will be less).
- Use garlic and ginger frozen cubes (or from a jar) instead of fresh.
Make Ahead Stir Fry Green Beans
- Slightly under-cook the beans and place the finished dish in the oven on a low heat to keep warm.
- Or make the sauce and dry fry the beans ahead of time. Just before serving, heat the pan to medium high, add the sauce and saute with beans for 2 minutes to finish the dish. I do this all the time.
Chinese Stir Fry Green Beans
Ingredients
- 1 lb green beans, washed and tips removed
- 2 tsp vegetable or peanut oil
- GARNISH: toasted sesame seeds (optional)
Coating/Sauce
- 1 tbsp soy sauce
- 1 tbsp Rice wine, Sherry or Fortified wine
- 2 tsp minced garlic (or more to taste)
- 2 tsp fresh grated ginger
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp salt (or more to taste)
- 1/4 tsp chili flakes (or sriracha) or more to get the spice level you like
Instructions
- PREPARE COATING/SAUCE: Combine all ingredients in small bowl and set aside.
- DRY-FRY BEANS: Heat oil in a wok or skillet to medium. Add green beans and saute for 6 minutes, stirring occasionally. Increase heat to medium high. Continue to saute, stirring for 4 minutes until beans are tender crisp and charred a bit. If you like them more charred, reverse time and cook 4 minutes on medium and 6 minutes on medium high heat.
- FINISH BEANS: Pour sauce into skillet Stir to coat beans evenly. Saute one more minute. Transfer to serving platter. Top with toasted sesame seeds if desired.
Notes
- Slightly under-cook the beans and place the finished dish in the oven on a low heat to keep warm.
- Or make the sauce and dry-fry the beans ahead of time. Just before serving, heat the pan to medium high, add the sauce and saute with beans for 2 minutes to heat through and finish the dish. I do this all the time.
Other easy side dishes under 30 minutes you might like:
This recipe, first published in Jan 2018, has now been updated.
Best green bean recipe ever. I love this!
Great! Glad it worked for you. I serve to friends a lot and they love it.
Just made the Chinese green beans and they we’re DELISH!!! Thank you for the recipe 🙂
Glad you like them Gillian!