Print

Restaurant-Style Chinese Green Beans with Garlic Sauce

Close-up of vibrant green beans coated in a savory, spicy chinese green beans with garlic sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make perfect, blistered green beans tossed in a punchy garlic soy sauce. This quick wok-fried side dish tastes just like your favorite takeout.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon dark soy sauce (for color, optional)
  • 1 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 cup water or vegetable broth
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (if using), sugar, sesame oil, and red pepper flakes. Set aside.
  2. Heat the wok or large skillet over high heat until very hot. Add the neutral oil. You want the oil shimmering.
  3. Add the trimmed green beans to the hot wok in a single layer if possible. Let them cook undisturbed for 2 to 3 minutes to start developing char marks (blistering).
  4. Toss the green beans frequently for another 3 to 4 minutes until they are tender-crisp and have achieved some char. This dry frying step is key for texture.
  5. Push the green beans to one side of the wok. Add the minced garlic and grated ginger to the empty space. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  6. Pour the prepared sauce mixture over the beans and aromatics. Immediately add the water or vegetable broth.
  7. Toss everything together quickly for about 1 minute until the sauce thickens slightly and coats the beans evenly.
  8. Remove from heat immediately and serve your wok fried green beans hot as a Chinese side dish.

Notes

  • For extra heat, add 1/2 teaspoon of Sichuan peppercorns with the garlic and ginger, then remove them before serving.
  • If you do not have a wok, use the largest, heaviest skillet you own and cook the beans in two batches to avoid overcrowding, which prevents proper blistering.
  • If you prefer a thicker sauce, reduce the added water/broth to 2 tablespoons.

Nutrition

Find it online: https://tastytipster.com/chinese-green-beans-with-garlic-sauce/