These crunchy, garlic-y Chinese stir-fry green beans are the perfect side dish if you're looking to remake the popular Din Tai Fung green beans at home.
Stir-fry green beans are such a delicious simple dish, but the trick to getting them perfectly cooked through and slightly crunchy can sometimes seem a mystery. This is an easy meal that takes less than 20 minutes and is perfect for a popular vegetarian side dish.
If you're looking for a stir-fry green bean dish with some protein, check out my Sauteed Green Beans with Ground Beef recipe.
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Ingredients
- Green beans
- Neutral oil
- Garlic (minced)
- Light soy sauce
- Shaoxing wine
- Chinese chili bean sauce: Chinese chili bean sauce will add a spicy kick to this dish. If you're less tolerant of spices, replace this with salt.
See recipe card for quantities.
Instructions
- Wash and prep green beans. Chop the green beans to around 2.5 inches in length. Pat green beans dry.
- Heat up wok on high heat. Once hot, add neutral oil and then green beans. Turn heat down to medium-high heat.
- Keep close watch on the green beans. Every 45 seconds, give the green beans a stir so that each side is crisping up evenly but not burning. Stir-frying green beans will take around 7 minutes.
- Remove cooked green beans from wok. There should be leftover oil in the wok, however, if there isn't, add around another 1 tablespoon in additional to the ½ cup used to stir-fry the green beans.
- Add minced garlic and let fry to a golden color. Since the garlic is minced, this will take less than 30 seconds. Add green beans back to the wok.
- Add Shaoxing wine, soy sauce, and chili bean sauce. Give green beans a stir to evenly mix the sauce.
Substitutions
To reduce the spice level, omit the Chinese chili bean sauce and replace with ½ teaspoon of salt. Taste and adjust salt levels to your liking.
Storage
Store the cooked green beans in an air-tight container and in the fridge. Re-heat on a pan or in the microwave. However, note that the texture won't be as crunchy after a night in the fridge.
Top tip
- Pat green beans dry before adding to the hot wok. Firstly, any liquid will cause oil to splatter. Secondly, dry green beans will crisp up much nicer in the hot oil
- Keep a close eye on the green beans and stir gently so each part of the green beans is crisped evenly
FAQ
When choosing green beans for stir-frying, look for beans that are firm, vibrant green, and without blemishes. They should snap crisply when bent. Avoid beans that are limp or have brown spots.
Absolutely! Chinese stir-fry green beans can be enhanced with protein sources such as minced pork, ground chicken, tofu, or sliced chicken breast. Cook the protein separately before adding it to the stir-fry.
Yes, the basic recipe for Chinese stir-fry green beans without added meat or animal products is suitable for vegans and vegetarians.
Chinese chili bean sauce, also known as 'Doubanjiang,' is a spicy and savory fermented chili paste made from ingredients like broad beans, chili peppers, and salt. It adds rich, umami flavor to various Chinese dishes like stir-fries and soups
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📖 Recipe
Chinese Stir-Fry Green Beans
Ingredients
- 1 lb green beans
- 5 cloves garlic (minced)
- ⅓ cup neutral oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1 teaspoon chili bean sauce
Instructions
- Wash and prep green beans. Chop the green beans to around 2.5 inches in length. Pat green beans dry.
- Heat up wok on high heat. Once hot, add neutral oil and then green beans. Turn heat down to medium-high heat.
- Keep close watch on the green beans. Every 45 seconds, give the green beans a stir so that each side is crisping up evenly but not burning. Stir-frying green beans will take around 7 minutes.
- Remove cooked green beans from wok. There should be leftover oil in the wok, however, if there isn't, add around another 1 tablespoon in additional to the ⅓ cup used to stir-fry the green beans.
- Add minced garlic and let fry to a golden color. Since the garlic is minced, this should take less than 30 seconds. Add green beans back to the wok.
- Add Shaoxing wine, soy sauce, and chili bean sauce. Give green beans a stir to evenly mix the sauce.
- Serve with rice!
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