Chinese Garlic Green Beans Recipe – Chinese Special
This Chinese Garlic Green Beans recipe brings vibrant flavor and crisp texture to your table with ease. Fresh green beans are stir-fried in hot oil until blistered, then tossed with lots of garlic, soy sauce, and optional chili flakes or ginger for heat and aroma. Ideal as a quick vegetable side dish, a healthy vegan recipe, or a flavorful addition to any Asian meal, this dish delivers restaurant-style taste in just a few minutes.
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
Chinese Garlic Green Beans Ingredients :
- 1 lb (450 g) green beans, ends trimmed
- 3 to 4 tablespoons peanut oil (or vegetable oil)
- 6 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon Shaoxing wine (or dry sherry, or chicken broth)
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- Chinese chili flakes for garnish (optional)
How To Make Chinese Garlic Green Beans :
Thoroughly pat dry the green beans with paper towels to prevent oil splatter.
Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Reduce heat to medium and add the green beans, ensuring they are well coated with oil. Arrange them in a single layer with minimal overlap, sprinkle with salt, and cook undisturbed for 2 to 3 minutes until the bottoms blister and turn golden. Remove any beans that are blistered and charred on one side to a large plate. Continue cooking the remaining green beans, flipping occasionally and removing blistered ones as they cook. This process should take about 6 to 8 minutes.
If the skillet looks dry, add the remaining 1 tablespoon of oil. Otherwise, add the minced garlic and ginger directly to the skillet. Stir and cook for a few minutes until fragrant. Add all the cooked green beans back into the skillet and stir to combine.
Pour in the Shaoxing wine and soy sauce, and sprinkle with salt. Stir immediately to evenly coat everything. Taste the green beans and adjust seasoning with more salt or soy sauce if needed.
Transfer everything to a large serving plate. Optionally, sprinkle with chili flakes before serving. Enjoy hot as a delicious side dish.
Recipe Notes
Oil choice: Use a neutral-flavored oil with a high smoke point (like vegetable or peanut oil) to get that blistered texture without burning.
Dry beans: Dry green beans well after washing so they blister properly under high heat.
Adjusting spice: Add fresh chili flakes or a dash of chili oil to kick up the heat.
Optional umami boost: Splash in some oyster sauce or use mushroom-based sauce for vegetarian/vegan version.
Serving suggestions: Serve over steamed rice or with stir-fried tofu or meat for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days; reheat quickly in a hot pan to preserve texture.
