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 (11)

By Rhonda Parkinson

Updated 10/03/17

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 beans1 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.

Nutritional Guidelines (per serving)
Calories 210
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 310 mg
Carbohydrates 33 g
Dietary Fiber 12 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)