Chinese Green Beans

Chinese Green Beans
ernop/Flickr/CC BY 2.0
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Serves 3 to 4
Ratings (10)

This popular Szechuan dish found is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 - 6 small dried red chilis if desired. Serves 4.

What You'll Need

  • 1 pound green beans
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 2 scallions, chopped, white part only
  • 1/2 teaspoon chili paste
  • 3 tablespoons vegetable or peanut
  • 1 tablespoon oil for stir-frying, or as needed
  • For the Sauce:
  • 1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute  hoisin sauce)
  • 1 tablespoon  dark soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 1/2 teaspoons sugar

How to Make It

1. Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.

2. Combine the sauce ingredients and set aside.

3. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok.

4. When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy.

Remove the beans from the wok.

5. Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste.

6. Add the sauce and the green beans. Toss the ingredients together and serve hot.