Print

Restaurant-Style Garlic Green Beans (Dry Fried)

Close-up of bright green beans coated in a savory, dark chinese green beans with garlic sauce on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make blistered green beans with a punchy garlic soy sauce right in your wok or skillet. This is a fast, flavorful Chinese side dish perfect for your next takeout night.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons soy sauce (or tamari for gluten free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon water or vegetable broth

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and water or vegetable broth. Set aside.
  2. Heat the wok or large skillet over high heat until very hot. Add the oil and swirl to coat.
  3. Add the trimmed green beans to the hot wok in a single layer if possible. Let them cook without stirring for 1 to 2 minutes to start getting those charred spots (blistering).
  4. Stir-fry the green beans for 4 to 6 minutes, tossing frequently, until they are tender-crisp and have some nice char marks.
  5. Push the green beans to one side of the wok. Reduce the heat to medium. Add the minced garlic, ginger, and red pepper flakes (if using) to the empty side. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  6. Toss the garlic mixture with the green beans.
  7. Pour the prepared sauce mixture over the beans. Toss quickly to coat everything evenly. The sauce should thicken slightly and coat the beans within 30 seconds.
  8. Remove from heat immediately and serve your garlic green beans hot.

Notes

  • For a deeper flavor, you can substitute the water/broth with 1 teaspoon of toasted sesame oil added at the very end.
  • If you do not have a wok, a heavy-bottomed skillet works well for achieving that dry fried texture.
  • If you want a Sichuan flavor profile, add 1/2 teaspoon of Sichuan peppercorns with the garlic.

Nutrition

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