Chinese Stir Fry Green Beans
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.
Other delicious green bean recipes you might love
Chinese Stir Fry Green Beans
Ingredients
- 1 pound green beans, washed and tips removed
- 2 teaspoon vegetable or peanut oil
- GARNISH: toasted sesame seeds (optional)
Coating/Sauce
- 1 tablespoon soy sauce
- 1 tablespoon Rice wine, Sherry or Fortified wine
- 2 teaspoon minced garlic (or more to taste)
- 2 teaspoon fresh grated ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt (or more to taste)
- 1/4 teaspoon 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.
Nutrition
This recipe, first published in Jan 2018, has now been updated.
What can I substitute for rice wine. Have rice vinegar
A dry white wine, dry sherry or fortified wine are the best substitutes. But you can also use lemon, white wine vinegar or apple cider vinegar if you don’t have those. Hope that helps.
Easy and delicious recipe. Thank you for sharing!
You’re welcome! And thanks for leaving a comment.
Can I use the green beans that are wound up with no ends?
If you mean long beans, I don’t see why not. They should work fine. Let me know how they turn out if you get a chance. ?
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!