Chinese Green Beans Recipe

Prepare beans

Trim both ends of the green beans and, if any are very long, cut them into 2–3-inch pieces. Rinse and thoroughly dry with a kitchen towel or salad spinner. Dry beans sear better.

Blanch (optional step for bright color and tender interior)

Bring a large pot of salted water to a boil. Add green beans and blanch for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (You can skip blanching and cook directly in the wok for a slightly crisper, more charred result.)

Mince aromatics

Peel and mince the garlic finely. Peel and mince the ginger into small matchsticks or fine mince. Slice the scallion greens into 1–2-inch diagonal pieces. If using dried red chili, break into 2–3 pieces and remove seeds if you prefer less heat.

Heat wok

Place a wok or large skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add the neutral oil and swirl to coat.

Char the beans

Add the green beans in a single layer if possible. Let them sit undisturbed 30–45 seconds to develop some blistering/char. Toss or stir-fry constantly for 2–4 minutes more until blistered in spots and cooked through to your preference (longer for tender, shorter for crisp-tender).

Add aromatics and chili

Push beans to the side of the wok, add a little more oil if the pan is dry, then add the minced garlic, ginger, and dried chili. Stir-fry 20–30 seconds until fragrant but not burnt, then quickly mix with the beans.

Mix sauce

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, water or stock, white pepper, and salt. If you want a glossy slightly-thickened finish, dissolve the cornstarch in the liquid before adding. Stir to combine.

Combine and glaze

Pour the sauce into the wok with the beans and stir quickly to coat. Cook for 30–60 seconds until the sauce reduces slightly and just coats the beans. If you used cornstarch, it should thicken and glaze the beans in this time.

Finish

Turn off the heat. Drizzle sesame oil over the beans and toss. Add the scallion greens, give a final toss, taste and adjust seasoning with a pinch more salt or soy if needed. Serve immediately.