Chinese Green Beans Recipe

Trim and rinse

Wash the green beans and trim the stem ends. If using very long beans, cut them into 2–3 inch lengths.

Measure and combine the soy sauces, oyster sauce, rice wine, sugar and water in a small bowl; stir until sugar dissolves. Set aside.

Prepare garlic (thin slices), julienned ginger, and optional chilies and scallion garnish so everything is within reach.

Blanch (optional step for extra tenderness)

Bring a medium pot of salted water to a boil. Add the green beans and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well. (If you prefer crisper beans, skip blanching and proceed directly to stir-fry.)

Heat wok

Heat a large wok or heavy skillet over high heat until very hot, about 2 minutes. Add the vegetable oil and swirl to coat.

Aromatics

Add the garlic slices and julienned ginger (and dried chilies if using) to the hot oil. Stir-fry 20–30 seconds until fragrant and the garlic just begins to color—do not burn.

Stir-fry beans

Add the green beans to the wok. Stir-fry on high, tossing and scraping the bottom so beans get some blistered spots, about 4–6 minutes if blanched, or 6–8+ minutes if raw, until tender-crisp and evenly blistered.

Add sauce

Give the reserved sauce a quick stir then pour it over the beans. Stir continuously for 30–60 seconds until the sauce reduces slightly and coats the beans.

Finish

Remove the wok from heat. Stir in the sesame oil, cracked black pepper and adjust seasoning with the coarse salt to taste. Toss to combine.

If using, sprinkle toasted sesame seeds and sliced scallion over the beans before serving.