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’ve 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 actually called “dry-frying” as very little oil is used. In fact, I only used 2 teaspoons of oil for a pound of beans (pretty darn healthy). Apparently, these green beans are deep fried in oil in most Chinese restaurants in order to speed up the cooking process. The 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 beans is simple and flavourful. Its made of garlic, ginger, soy, rice wine or Sherry and a dash of sesame oil and sugar.
I would normally make these beans as a side dish, but I think they would make a unique appetizer too.
Tailor To Your Taste
- Use as much chili flakes or sriracha you like to achieve the amount of spicyness.
- Use rice wine, fortified wine or Sherry.
- Add chopped green onions/scallions toward the end of cooking.
- Add some sauteed ground pork before you add the sauce/coating.
- Add sesame seeds or chopped nuts for garnish.
- Buy green beans in a package that are pre-washed with ends trimmed.
- Use garlic and ginger frozen cubes instead of fresh.
- Slightly under-cook the beans and place the finished dish in the oven on a low heat to keep warm.
Other simple side dishes you might like:
Fresh Mango Salad get the recipe
Spiralized Butternut Squash with Balsamic Butter Sauce get the recipe