Stir-Fried Garlicky Green Beans
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
Chinese long beans are stir-fried until blistered and tender, then tossed in a savory sauce with garlic, ginger, soy sauce, and chili. This classic side dish is quick and flavorful.
Ingredients
- 59.1 ml vegetable oil
- 454 g Chinese long beans or green beans cut into 3-inch pieces
- 5 clove garlic finely chopped
- 4.93 ml fresh ginger finely chopped
- 4 dried red chilies
- 9.86 ml Shao-hsing wine or dry sherry
- 29.6 ml light soy sauce
- 4.93 ml sugar
- 9.86 ml Chinese chili oil
- kosher salt
- 1.23 ml ground Szechuan peppercorns
- 4.93 ml sesame oil
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 483 mg
- Iron: 15 mg
- Magnesium: 464 mg
- Phosphorus: 965 mg
- Potassium: 2714 mg
- Zinc: 6.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 4 dried red chilies
- 9.86 ml Shao-hsing wine or dry sherry
- 29.6 ml light soy sauce
- 4.93 ml sugar
- 9.86 ml Chinese chili oil
- kosher salt
- 1.23 ml ground Szechuan peppercorns
- 4.93 ml sesame oil
Prepare
- 454 g Chinese long beans or green beans, cut into 3-inch pieces
- 5 clove garlic, finely chopped
- 4.93 ml fresh ginger, finely chopped
Let's Cook
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Step 1.
Wash and thoroughly dry 1 pound Chinese long beans or green beans, then cut them into 3-inch pieces. Drying is crucial to prevent oil splatter.
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Step 2.
Heat 3 tablespoons vegetable oil (preferably peanut) in a wok over high heat until shimmering. Add the beans and stir-fry until they soften and their skins begin to blister and pucker, about 5 to 7 minutes. Transfer the beans to a dish and set aside.
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Step 3.
Lower the heat to medium and add the remaining 1 tablespoon oil to the wok. Add 5 finely chopped garlic cloves, 1 teaspoon finely chopped fresh ginger, and 4 to 6 dried red chilies (adjust to taste). Cook, stirring constantly, until fragrant, about 1 minute.
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Step 4.
Stir in 2 teaspoons Shao-hsing wine or dry sherry, 2 tablespoons light soy sauce, 1 teaspoon sugar, and 2 teaspoons Chinese chili oil. Mix well to combine.
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Step 5.
Return the cooked beans to the wok and toss to thoroughly coat them with the sauce. Season with kosher salt to taste and, if using, ¼ teaspoon ground Szechuan peppercorns.
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Step 6.
Remove the wok from the heat. Drizzle 1 teaspoon sesame oil over the beans, toss once more, and serve immediately.