Garlic Green Beans Recipe

Prep

Trim ends from the green beans and cut in half if long. Mince the garlic and measure out sauces and seasonings. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, and 3 tablespoons water. In a separate small cup, mix cornstarch with 1 tablespoon water to make a slurry.

Blanch (optional but recommended for bright color)

Bring a medium pot of salted water to a boil. Add green beans and blanch 2 to 3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

Sauté garlic

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add minced garlic and sauté 15–30 seconds until fragrant but not browned.

Cook green beans

Add the blanched and dried green beans to the pan. Stir-fry 2–3 minutes to heat through and to start developing light char/browning on some beans.

Add sauce and thicken

Pour the prepared sauce into the pan and stir to coat the beans. Stir in the cornstarch slurry, cooking 1 minute until sauce thickens and becomes glossy. If needed, add up to 1–2 tablespoons water to reach desired sauce consistency.

Finish seasoning

Remove from heat. Stir in 1 teaspoon sesame oil, 1/2 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper, and red pepper flakes if using. Toss to combine.

While blanching the green beans, or in a separate skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the white parts of the scallions first and sauté 30 seconds. Add carrots and bell pepper and cook 2–3 minutes until slightly tender-crisp. Add mushrooms and cook another 2 minutes until mushrooms release moisture and begin to brown. Season lightly with a pinch of salt and a splash (about 1 tsp) of soy sauce for cohesion with the green beans. Finish with the green parts of the scallions and remove from heat.

Prepare your choice of rice or noodles according to package instructions. For rice: rinse and steam/boil until tender (about 18 minutes for white rice). For noodles: cook in boiling salted water per package, drain, and toss with a small drizzle of oil to prevent sticking.

Plate: Place 1–1.5 cups cooked rice or 4 oz cooked noodles per serving in a bowl or plate. Arrange a portion of the garlic green beans (about 1/3 of the prepared beans) alongside or on top. Add a scoop of the sautéed mixed vegetables.

Top: Choose up to three salad-bar style toppings (for example toasted sesame seeds, crispy fried shallots, chopped peanuts). Sprinkle toppings over the assembled dish. Serve immediately.