Chinese Green Beans Stir Fry Recipe

I picked up a surprising pantry swap from a Sichuan stall that gives Chinese Green Beans an unexpected twist.

I grew up avoiding limp green beans until I found this Chinese Green Beans Stir Fry that wakes them up. I love the snap when you bite, the charred bits and that punch of garlic.

It hits like Stir Fried Green Beans Asian Style from a late night craving, and sometimes it makes me think of P.f. Chang’s Crispy Green Beans though mine is somehow simpler and not as pretentious.

I can’t promise perfection every time, I mess up, burn a corner now and then, but it keeps pulling me back, you gotta try it.

Ingredients

• Green beans: crisp, low cal, high fiber and vitamin C, give fresh crunch
• Garlic: punchy, adds savory umami, small protein and antioxidants, not sweet
• Light soy sauce: salty, adds depth, contains sodium and amino acids, not sweet
• Oyster sauce: thick, slightly sweet and savory, gives glossy coating and rich flavor
• Dried chilies: bring heat and smoky notes, tiny amount goes long way
• Sesame oil: nutty finishing oil, strong aroma, adds depth, use sparingly
• Scallions: fresh herbal bite, little fiber and vitamin K, garnish and brightens
• Shaoxing wine: adds aromatic, slightly sweet depth, helps meld flavors together
• Cornstarch: slight thickener, makes sauce cling better, use very small amount

Ingredient Quantities

• 1 lb (450 g) green beans trimmed
• 2 tbsp vegetable oil or peanut oil
• 4 garlic cloves minced
• 1 tsp fresh ginger minced (optional)
• 2-3 dried red chilies or 1/2 tsp red pepper flakes
• 2 scallions
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp Shaoxing wine or dry sherry
• 1 tsp granulated sugar
• 1/2 tsp sesame oil
• 1/2 tsp cornstarch (optional, for slightly thicker sauce)
• Salt & black pepper
• Sesame seeds for garnish (optional)

How to Make this

1. Trim the ends off the green beans and pat them very dry, mince the garlic and ginger, slice the scallions separating whites and greens, and break the dried chilies into pieces if using them.

2. Mix the sauce in a small bowl: light soy sauce, oyster sauce, Shaoxing wine, sugar and sesame oil; if you want a slightly thicker glaze stir the 1/2 tsp cornstarch into a teaspoon of water first and add that too.

3. Heat a wok or large heavy skillet over high heat until smoking hot, then add the 2 tbsp vegetable or peanut oil and swirl to coat.

4. Add the beans in a single layer and let them sear without touching for about 1 minute so they blister, then toss or stir often for another 5 to 7 minutes until they have charred spots and are tender crisp, be patient this is where the flavor comes from.

5. Push the beans to the side of the wok, add a touch more oil if the pan looks dry, then add minced garlic, ginger and the dried chilies, plus the scallion whites; stir constantly for 20 to 30 seconds until fragrant but not burned.

6. Pour the sauce over everything, toss to coat, and cook 1 to 2 minutes so the flavors marry and the cornstarch (if used) thickens into a glossy glaze.

7. Taste and adjust seasonings with a pinch of salt and some black pepper, remember soy and oyster sauce are salty so go easy.

8. Finish with the scallion greens and a few drops more sesame oil if you like extra aroma, toss once more.

9. Transfer to a platter and sprinkle with sesame seeds if using, serve immediately while it’s hot and slightly crisp.

Equipment Needed

1. Wok or large heavy skillet, you want something that can take really high heat
2. Chef’s knife, for trimming and mincing garlic, ginger and scallions
3. Cutting board, protects your counter and gives space to work
4. Tongs or long-handled spatula, for searing and tossing the beans
5. Small mixing bowl and a spoon, to whisk the sauce and cornstarch slurry
6. Measuring spoons, for soy, oyster, sesame oil and cornstarch amounts
7. Paper towels or a clean kitchen towel, to pat the beans very dry
8. Serving platter and a small spoon for sprinkling sesame seeds

FAQ

Chinese Green Beans Stir Fry Recipe Substitutions and Variations

• Vegetable oil or peanut oil: use canola, grapeseed, or light olive oil instead. If someone has a peanut allergy pick canola, they all have similar smoke points and won’t change the dish much.
• Oyster sauce: swap with hoisin or a vegetarian mushroom stir fry sauce 1:1. If you only got soy sauce mix 1 tbsp soy + 1 tsp sugar + 1/2 tsp mushroom bouillon for umami.
• Shaoxing wine: replace with dry sherry or mirin in the same amount. For a no alcohol option use 1 tsp rice vinegar + 1 tsp water per 1 tsp wine.
• Cornstarch: use arrowroot or tapioca starch 1:1. All purpose flour can work too but you need a bit more and cook it longer to remove the raw taste.

Pro Tips

1. Pat the beans really dry before cooking. If they’re even a bit wet they’ll steam instead of blister, and you lose that smoky char and texture.

2. Get your pan screaming hot and use a high smoke point oil like peanut or vegetable. Don’t overcrowd the pan, do 2 batches if you need to, otherwise they just steam not sear.

3. Time the aromatics so garlic never sits in the hot oil alone or it’ll burn and go bitter. Add scallion whites and dried chiles a little earlier, toss the garlic at the very end or off the heat, and finish with the scallion greens.

4. Make a tiny cornstarch slurry if you want a glossy clingy glaze, but taste before salting since soy and oyster sauce are already salty. A few drops of sesame oil off the heat and a quick broil for extra char can take it over the top, but watch it closely.