Green Beans Recipe

Prepare the green beans by washing and trimming the stem ends. Pat dry thoroughly; dry beans will blister rather than steam.

Blanch (optional for extra tenderness): bring a pot of salted water to a boil, add green beans and cook 1–2 minutes until bright green, then transfer to an ice bath for 1 minute and drain well. Pat dry.

Heat a large skillet or wok over medium-high heat until hot. Add 1–2 tablespoons vegetable oil and swirl to coat.

Add the green beans in a single layer and let sit, undisturbed, 1–2 minutes to blister. Toss or stir-fry 3–4 minutes more until beans are blistered and tender-crisp. If they brown too quickly, reduce heat slightly.

Add 2 tablespoons water to the pan, cover or stir to create steam, and cook 1 minute to finish tenderizing. Uncover and let any liquid evaporate. Season with 1 tsp kosher salt and 1/4 tsp black pepper; push beans to the side of the pan and proceed with sauce step below.

In a small bowl combine 4 minced garlic cloves, 1 tablespoon light soy sauce, 1/2 teaspoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/4 teaspoon sugar. Stir to dissolve sugar.

With the beans pushed to the side of the hot pan, add a thin film (about 1/2 teaspoon) of oil to the empty space. Quickly add the garlic mixture and stir for 8–12 seconds until fragrant but not burned.

Toss the beans with the garlic sauce until evenly coated and heated through, about 30 seconds. Taste and adjust seasoning with additional salt or soy if needed. Serve immediately.

Rinse the fermented black beans briefly to remove excess salt, then roughly chop them. In a small bowl mix the chopped black beans, 2 minced garlic cloves, 1/2 teaspoon minced ginger, 1 tablespoon light soy sauce, 2 tablespoons stock, and 1/2 teaspoon cornstarch until smooth.

With the beans pushed to the side of the hot pan, add 1/2 teaspoon oil to the empty space and add the black bean mixture. Sauté 20–30 seconds to bloom flavors, stirring so the cornstarch begins to thicken the liquid slightly.

Toss beans to coat in the black bean sauce and cook 30–60 seconds until sauce clings and is glossy. Adjust salt with a pinch if necessary. Serve immediately.

In a small bowl whisk together 1 teaspoon doubanjiang, crushed toasted Sichuan peppercorns (if using), 2 minced garlic cloves, 1/2 teaspoon minced ginger, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon rice vinegar, 1/4 teaspoon sugar, 2 tablespoons stock, and 1/2 teaspoon cornstarch until smooth.

With the beans pushed aside in the hot pan, add 1/2 teaspoon oil to the empty space, then add the doubanjiang mixture. Stir-fry 20–30 seconds until aromatic and the sauce thickens slightly.

Toss beans with the spicy sauce until evenly coated and heated through, about 30–45 seconds. Taste and adjust heat or salt: add a pinch of sugar to balance heat or an extra splash of soy for saltiness.

Garnish with thinly sliced scallion before serving.