A Chinese green bean recipe features green beans stir-fried and combined with garlic, soy sauce, and a touch of sweetness for a crunchy, flavorful side dish. Quick, easy, and packed with flavor, it’s perfect for weeknights or Asian-themed dinners!
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Chinese Green Beans Recipe
Description
A Chinese green bean recipe features green beans stir-fried and combined with garlic, soy sauce, and a touch of sweetness for a crunchy, flavorful side dish. Quick, easy, and packed with flavor, it's perfect for weeknights or Asian-themed dinners!
Ingredients
Sauce
Beans
Instructions
Video
- In a medium bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch. Mix in the garlic and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium heat for about 3 minutes. Add the beans and sauté them, stirring often, until they are tender-crisp and just begin to brown in spots, about 8 minutes.
- Reduce the heat to low. Give the sauce another whisk, then add it to the skillet. Stir and cook for about 1 minute, until the sauce thickens and coats the beans.
- Transfer the green beans to a serving plate, drizzle them with sesame oil, and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 293mg13%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cooked green beans should be bright green and tender-crisp. You don't want them brown and limp. Therefore, while some browning is desirable, we must avoid overcooking them. Eight minutes over medium heat works for me (plus a minute after adding the sauce). However, it's crucial to closely monitor them during the cooking process. Depending on how hot your stovetop runs, they might be ready faster.'
- I recommend using fresh beans.
- You can add a teaspoon of minced fresh ginger to the sauce.
- Instead of red pepper flakes, I sometimes mix a teaspoon of hot pepper sauce into the sauce. The only caveat is that pepper sauce tends to create chili fumes when cooked, so if you're sensitive to that, you might want to stick with pepper flakes (and possibly use less of them).
- You can keep the leftovers in an airtight container in the fridge for 3–4 days. Reheat them in the microwave at 50% power or snack on them cold.
