More Great Recipes: Asian | Side Dish

Chinese Green Beans

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


pound green beans
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
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, chopped, white part only
1/2 teaspoon chili paste
3 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the green beans and drain thoroughly.

Trim the ends and cut on the diagonal into pieces approximately 2 inches long.

Combine the sauce ingredients and set aside.

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

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 (I find 10 minutes works very well).

Remove the beans from the wok.

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.

Add the sauce and the green beans.

Toss the ingredients together and serve hot.

Pairs Well With


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana