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 – pretty darn healthy. Apparently in most Chinese restaurants, these beans are deep fried in oil 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 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.
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.
- Buy green beans in a package that are pre-washed with ends trimmed.
- Use garlic and ginger frozen cubes 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.
Chinese Stir-Fry Green Beans Recipe
- 1 lb green beans, washed and tips removed
- 2 tsp vegetable or peanut oil
- GARNISH: toasted sesame seeds (optional)
- 1 tbsp soy sauce
- 1 tbsp Rice wine, Sherry or Fortified wine
- 2-3 teaspoons minced garlic
- 2 tsp grated ginger
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp salt (or more to taste)
- 1/4-1/2 teaspoon chili flakes (or sriracha) or more to taste
- 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.
Other simple side dishes you might like: