Green Bean Stir-fry
Ingredients
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- 1 pound green beans – trimmed
- 3 cloves garlic – minced
- 1 teaspoon ginger – finely minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons peanut oil
Instructions
1. Rinse and thoroughly dry the trimmed green beans with a clean towel so they blister instead of steam.
2. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, water, and toasted sesame oil until smooth; set aside.
3. Heat a wok or large skillet over medium-high heat until hot, 1–2 minutes. Add the peanut oil and heat until shimmering, about 30 seconds.
4. Add the green beans and stir-fry, tossing every 20–30 seconds, until blistered in spots and crisp-tender, 5–7 minutes.
5. Push the beans to the sides, creating a clear space in the center. Add the garlic and ginger to the center and stir-fry just until fragrant, 20–30 seconds.
6. Whisk the sauce again, then pour it around the edges of the wok. Toss with the beans and cook, stirring constantly, until the sauce thickens and coats the beans, 30–60 seconds.
7. Transfer to a serving plate and serve immediately while hot and glossy.
Green Bean Stir-fry is a fast, wok-cooked vegetable dish that highlights the snap and sweetness of green beans with a savory glaze. The beans are blistered over high heat for a lightly smoky edge, then finished with aromatics and a glossy sauce that clings to every pod. It’s balanced, deeply flavorful, and designed to pair with rice and other dishes without overpowering them.
Rooted in Chinese home and restaurant cooking, this dish reflects the country’s love of high-heat stir-frying to preserve texture and color. Over time it has appeared in countless regional and diaspora variations, from garlicky Cantonese versions to spicier interpretations influenced by Sichuan technique. Its enduring popularity comes from speed, simplicity, and the way it turns a common vegetable into a compelling side.