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stir fried chinese green beans on plate
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4.96 from 41 votes

Chinese Stir Fry Green Beans

You'll forget all about takeout with these vegetarian Chinese stir fry green beans! They make an easy, wickedly good addition to any main course.
Prep Time7 minutes
Cook Time11 minutes
Total Time18 minutes
Course: make ahead, Side Dish
Cuisine: Chinese
Servings (change as needed): 4
Author: Cheryl Avrich

Ingredients

  • 1 pound (450 grams) fresh green beans, washed and tips removed, Note 1
  • 2 teaspoon oil avocado oil, peanut oil or vegetable oil
  • GARNISH: toasted sesame seeds (optional)

Coating/Sauce

  • 1 tablespoon regular soy sauce or low sodium 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 white or brown sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon red pepper flakes, Note 2 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 heat. Add green beans to the hot wok and sauté for 6 minutes, stirring occasionally. Increase heat to medium-high heat. Continue to sauté, stirring for 4 minutes until beans are tender crisp and charred a bit. If you like them more charred, reverse the times and cook 4 minutes on medium heat and 6 minutes on medium-high heat.
  • FINISH BEANS: Pour sauce into skillet. Stir to coat beans evenly. Sauté 1 minute more. Transfer sautéed green beans to serving platter. Top with toasted sesame seeds if desired.

Notes

  1. Green bean options (shortcut): 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).
  2. Variations and substitutions
    • Heat: Make the beans as hot or mild as you like with red pepper flakes, red chili pepper, sriracha, chili paste, chili oil or chili garlic sauce.
    • Substitute rice wine fortified wine or Sherry.
    • Add-ins:
      • Add chopped green onions/scallions toward the end of cooking.
      • For a meat version, add some sautéed ground pork before you add the sauce/coating.
    • Garnish: Sprinkle sesame seeds or chopped nuts on the beans for garnish.
  3. Make Ahead
    • 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 sauté with beans for 2 minutes to finish the dish. I do this all the time.
 
Nutritional values are estimated. 
Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 406mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg