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- Dish type
- Side dish
- Vegetable side dishes
Chinese-style green beans with lots of flavour! This recipe is made for a large party; but it can be scaled down for a family dinner. Serve cold or warm.
82 people made this
- 250ml vegetable oil
- 6kg fresh green beans, trimmed
- 5 tablespoons minced garlic
- 5 tablespoons minced fresh root ginger
- 2 tablespoons sea salt
- 1 tablespoon coarsely ground black pepper
- 500ml black bean sauce
MethodPrep:10min ›Cook:5min ›Ready in:15min
- In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
Reviews & ratingsAverage global rating:(89)
Reviews in English (64)
Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I tossed in about a 1/2 tsp of red pepper flakes to give it some more spice and I ended up omitting the black bean sauce because they looked so good as is I just plain forgot to add it. Would be good with some toasted sesame seeds sprinkled on near the end, too.-30 Nov 2007
I can't believe I was able to make this delicious asian dish! I've never tried making anything like this before, and it turned out marvelously! I scaled it back to 4 servings and, since I don't have a wok, used a great big fry pan--it worked great! I covered it for the last 10 minutes and let it 'steam' and it seemed like it cooked the string beans more thoroughly.-24 Jun 2004
by Esmee Williams
I have always love this dish when eating out at Chinese restaurants. It was really great to discover this recipe so that I could make it at home whenever I want. Sometimes I add cooked chicken breast or shrimp to this dish if I am craving some protein.-28 Jan 2004
The texture of these green beans are different than most steamed green beans you’ll find because they’re sautéed before the rest of the ingredients are added leading to the tender sort of shrunken texture you love but don’t normally get to have when you steam veggies or boil them for a couple of minutes to get them crisp tender. The method used for cooking these green beans is called dry-frying but in reality it is just about cooking them in a hot wok until they have the texture of being deep fried. Much less oil is used and wasted and the outcome is absolutely delicious.
Plus even with the cooking ahead of time, within 10 minutes these green beans are completely done and ready to eat.
They’re a similar style of green bean to the ever popular P.F. Chang’s Spicy Green Beans, the flavors here are not fermented as they are at P.F. Chang’s which lets the sauce ingredients rest overnight before being added to the pan.
If you are looking for the P.F. Chang’s copycat recipe look no further than my friend Allyson’s blog at Domestic Superhero who has an amazing copycat recipe for the P.F. Chang’s Spicy Green Beans.
Looking for some Chinese Food to add to the menu to go along with these Spicy Chinese Sichuan Green Beans then look no further than this blog. There is an entire recipe index for every single Panda Express Recipe on their menu.
If you want P.F. Chang’s recipes there are Chicken Lettuce Wraps, Garlic Noodles and Orange Peel Chicken. There are also a huge number of other Chinese Food recipes on the blog that aren’t copycats for you to enjoy.
Basically make these amazing Spicy Chinese Sichuan Green Beans pick out a delicious main course and you’re on your way to a restaurant worthy meal.
Tools used in the making of these Spicy Chinese Sichuan Green Beans:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Chili Garlic Paste: This is like a non blended version of Sriracha, you can add it to the pan and it gives a heat while maintaining the little chunks of chili peppers you see in the photos. If you need to use Sriracha as a replacement it isn’t a huge deal but just realize the photos/food will look different.
Rice Vinegar: There is a unique flavor to rice vinegar so I wouldn’t suggest trying to use a substitute. It is a tiny hint of a sweet flavor but also very mellow. You can find it locally in most grocery stores in the Asian food aisle and most Asian grocers will have 50+ varieties of it. Keep a bottle on hand, it has a wonderful flavor.
While it won’t be quite the same, you could still use frozen vegetables if that is all you have available.
If you use a microwavable frozen vegetable bag, we recommend either microwaving it, and adding it to the finished dish, or keeping it frozen, and letting it cook in the pan, with the other ingredients.
We don’t recommend microwaving it then adding it to the pan to cook with the other ingredients. The texture will be a little funny and your vegetables may get a little burned.
Stir-fried Chinese Green Beans with Pork: Recipe Instructions
Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.
Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans.
Stir and spread the beans into a single layer.
Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.)
Transfer the cooked green beans to a dish and set aside.
Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don’t stir too much give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.
Next, add the garlic, chilies (if using), and red bell pepper.
Add in the cooked green beans, ¼ teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water.
With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.
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A Note on the Recipe
This recipe emulates the Chicken with String Beans you may get at your local takeout restaurant.
For me, a good string bean chicken stir-fry has plenty of dark brown sauce to soak into a plate of steamed rice.
The signature dark color of the sauce here can be achieved using dark soy sauce, a thicker, darker soy sauce that, with just a couple teaspoons, can transform a dish from pale to that tantalizing dark amber we all want in our Chinese takeout-style dishes.
Also, you all can rest assured that this Woks of Life resident lazy cook’s recipe was thoroughly vetted by The Woks of Life’s resident Chinese Takeout expert, my dad––ya’ll know him here as Bill. So you know it’s legit.
Ok, let’s talk about how to make this String Bean Chicken Stir-fry.
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.
Green Beans Stir Fry Recipe
Green beans are one of the best loved vegetables and they always seem to please even the pickiest of eaters. Take for instance, creamed green beans for the holidays. It seems to be one of the most requested dishes for the holiday table that everyone enjoys. How can you not love green beans in a creamy sauce? It&rsquos definitely a household favorite.
Stir fried vegetables are also another way to get veggie haters to eat their greens. With the added flavors of garlic, fresh ginger and hint of sesame, each green bean is flavored to perfection.
Watch the Video &ndash Sesame Green Bean Stir Fry &ndash No need for Chinese take out tonight:
How to Serve these Vegetables
Add these veggies on rice, pasta or even on top of a green salad. It&rsquos even wonderful eaten on its own as a healthy vegetable recipe or low carb vegetable dish. It&rsquos a great alternative to the holidays when you&rsquore needing a vegetable side dish to share. With so much rich dishes during the holidays, it&rsquos refreshing and nice to have a vegetable dish that isn&rsquot laden with cheese.
Another option that readers ask for this recipe is if you can add meat. Yes, you definitely can! You can stir fry in some chicken breast, ground pork or ground beef. Shrimp is also awesome for anyone who loves seafood! This recipe is so flexible that you can make it multiple times a week and probably not get tired of it.
It&rsquos definitely worth a try because when the season is bursting with green beans, it&rsquos great to have different options so that you can indulge in one of the best vegetables of the season!
Recipe note: If making this for vegetarians, make sure to use Vegetarian Oyster Sauce. Regular oyster sauce is traditionally made with oysters (hence the name).
More green bean stir fry recipes, healthy chicken recipes and vegetable stir fry recipes.
start with the freshest and most tender green beans you can find
Easy 30 minute dinner: Sesame Green Bean Stir Fry Recipe
This recipe was originally published in 2013 and was updated with a new video in 2016.
- Time needed: 20 &bull
- Calories per serving: &bull
- Servings: 2 &bull
- Difficulty: 2
- Rating: 5.00 based on 2 reviews
Easy, tasty and satisfying stir fry which could be served with cauliflower rice.
&bull 1 tablespoon olive/coconut oil
&bull 1 lb (450 g) green beans
&bull 2 large cloves garlic, crushed
&bull 1cm ginger, grated
&bull 4 spring onions, chopped
&bull 4 oz (115 g) shiitake mushrooms, chopped (or chestnut mushrooms)
&bull ½ lb (230 g) minced pork
&bull 4 dried red chilies, whole
&bull 1/2 teaspoon dried chilli flakes (or fresh chilli to taste)
&bull 2 tablespoons soy sauce
&bull 1 tablespoon rice wine (or dry sherry)
&bull Dash of white pepper
In a large wok or deep frying pan, heat the oil.
Fry the green beans until they start blistering. Remove the green beans and keep covered on a warmed plate.
In the same wok or pan, add the garlic, ginger, and the spring onions. Fry until fragrant.
Add the mushrooms and minced pork. Fry until the pork is browned then, stir in the dried chilies and flakes.
Add the green beans back into the pan. Mix to combine everything. Add the soy sauce, rice wine/sherry, and a dash of white pepper.
Steps to Make It
Wash the green beans, drain thoroughly, and trim the ends. Cut the green beans on the diagonal into slices approximately 2 inches long.
Cut the beef across the grain into very thin strips about 2 inches long.
In a small bowl, combine the dark soy sauce, light soy sauce, and sugar. Set aside.
Heat the wok over medium heat. When hot, add 2 tablespoons of oil, drizzling the oil down the sides of the wok.
When the oil is hot, add the green beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.
Heat the remaining 2 tablespoons oil in the wok on high heat, drizzling the oil down the sides of the wok. When the oil is hot, add the garlic, ginger, and scallions. Stir-fry for a few seconds, then add the dried chiles or chile paste and stir-fry for a few more seconds until aromatic.
Add the beef strips to the wok. Sear briefly without moving, and then stir-fry until the beef changes color. Splash the beef with the rice wine while cooking.
Add the green beans and the sauce. Stir in the scallions. Taste and adjust seasoning, adding black pepper to taste, and salt if desired.
Green Beans with Chinese Preserved Radish Stir Fry
I try not to create recipes using strange Asian ingredients that you all might be intimidated in trying, but there are exceptions. No, don&rsquot worry, I won&rsquot be having you ask for soy sauce duck tongue (a delicious Taiwanese beer snack!) or ancient Chinese bitter herbal remedies (blech!)
This recipe calls for Chinese Salted Radish or also called Chinese Preserved Radish, is a turnip that has been salted heavily to preserve like a pickle or sauerkraut. The radish adds a distinctive crunch, umami &ndash a salty/savory flavor to any dish.
Usually, it&rsquos minced finely and added to stir-fries, omelets or used as a topping for Chinese congee (rice porridge). You&rsquoll find the Chinese Preserved Radish at Asian markets, packaged in a plastic pouch or tub. Here&rsquos a photo of the package.
If you can&rsquot find the Chinese style of preserved radish, try looking for the more popular Japanese and Korean style, which is eaten raw like a pickle. While this is a different style of radish, it will provide the same crunch and saltiness to your dish.
A tip to using Chinese preserved radish is to mince very finely. The radish is very salty, and only a couple of tablespoons minced is all you&rsquoll need for the dish. If your radish is extremely salty, you can soak it in warm water for 10 minutes, then drain to get rid of some of it&rsquos saltiness.