If you love crisp-tender veggies slicked in a glossy, garlicky glaze, you are going to crave these Chinese Green Beans With Garlic Sauce. This quick stir-fry delivers restaurant-level flavor with weeknight ease and a handful of pantry staples.
I make this when I want big flavor fast. The beans blister beautifully, the sauce clings to every curve, and dinner is on the table in about 15 minutes.
Why You’ll Love This Chinese Green Beans With Garlic Sauce
- Fast and flavorful: a sizzling stovetop side ready in minutes.
- Perfect texture: charred edges with a juicy snap.
- Pantry-friendly sauce: soy, garlic, and a kiss of heat.
- Better than takeout and easy to make gluten-free.
Chinese Green Beans With Garlic Sauce Ingredients & Substitutions
- 1 pound fresh green beans, trimmed (haricot verts or Chinese long beans work too)
- 2 tablespoons neutral oil (avocado, canola, or peanut oil)
- 4 large garlic cloves, finely minced
- 1 teaspoon fresh ginger, finely minced (optional but lovely)
- 2 scallions, whites and greens separated, thinly sliced
- 1 teaspoon chili-garlic sauce or 1 teaspoon crushed red pepper (to taste; sub doubanjiang for a deeper, spicier kick)
- 1 teaspoon toasted sesame oil
- Sauce mixture:
- 3 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
- 1 tablespoon Shaoxing wine (or dry sherry; sub broth if needed)
- 1 tablespoon rice vinegar (sub apple cider vinegar in a pinch)
- 2 teaspoons sugar or honey
- 1/2 cup low-sodium chicken or vegetable broth
- 2 teaspoons cornstarch
- Optional flavor boosts: 1/2 teaspoon ground Sichuan peppercorns for a citrusy tingle, or 1 tablespoon fermented black beans for umami depth
Step-by-Step Instructions to Make Chinese Green Beans With Garlic Sauce
Step 1: Stir together the sauce
In a small bowl, whisk soy sauce, Shaoxing wine, rice vinegar, sugar, broth, and cornstarch until smooth. Keep it near the stove so it is ready the moment your aromatics are fragrant.
Step 2: Prep and dry the beans
Rinse and trim the green beans, then pat them very dry. Moisture fights browning, so drying helps you get that gorgeous blistered char.
Step 3: Blister the beans
Heat a wok or large skillet over high heat until hot. Add the neutral oil, then the beans. Stir-fry 6 to 8 minutes, tossing frequently, until bright green with speckled char and tender with a slight snap. Transfer to a plate.
Step 4: Sizzle the aromatics
Lower the heat to medium-high. Add a drizzle more oil if the pan looks dry. Add garlic, ginger, scallion whites, and chili-garlic sauce. Stir just 20 to 30 seconds until fragrant, keeping everything moving so the garlic does not burn.
Step 5: Add the sauce and thicken
Give the sauce a quick whisk and pour it into the pan. It will go from cloudy to glossy as it simmers. When it starts to thicken, add the beans back and toss to coat, 30 to 60 seconds.
Step 6: Finish and serve
Turn off the heat. Stir in sesame oil and the scallion greens. Taste and adjust salt, vinegar, or heat to preference. Serve hot.
Tips for Success
- Use high heat: a ripping-hot pan creates that signature blister.
- Dry the beans well so they sear instead of steam.
- Mix the sauce first to avoid overcooking the garlic while you measure.
- Do not walk away: aromatics can go from golden to bitter quickly.
- Prefer less sauce? Halve the broth and cornstarch for a lighter glaze.
Variations of Chinese Green Beans With Garlic Sauce
- With ground pork: brown 4 to 6 ounces before the beans for a classic take.
- Black bean style: add 1 tablespoon fermented black beans with the aromatics.
- Veg-forward: toss in sliced shiitakes or firm tofu cubes after blistering the beans.
- Extra spicy: use doubanjiang and a pinch of Sichuan peppercorns.
- Gluten-free: swap soy sauce for tamari and use gluten-free chili paste.
Serving Suggestions: What to Pair with Chinese Green Beans With Garlic Sauce
- Steamed jasmine rice or garlicky fried rice
- Simple cucumber salad with rice vinegar and sesame
- Steamed dumplings or scallion pancakes for a takeout-style spread
- Pair with mapo tofu, honey-garlic chicken, or crispy tofu for protein
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container up to 3 days. The beans soften a bit, but the flavor stays vibrant.
- Skillet reheat: warm in a lightly oiled pan over medium heat 2 to 3 minutes until hot.
- Microwave: reheat in short bursts, stirring between intervals to keep the sauce glossy.
- Make-ahead tip: whisk the sauce up to 3 days in advance and store chilled. Stir before using.
Memories Made Around the Table
Growing up, my favorite part of takeout night was always the green beans. The first time I blistered them at home, that smoky aroma filled the kitchen and everyone wandered in with a spoon. Now, this dish means weeknight comfort and quick smiles.
FAQs
Can I use frozen green beans? Yes. Thaw and pat very dry first, then cook a minute longer to get light char.
Do I need a wok? A wok is great, but a large stainless or cast-iron skillet works well. Give the beans room so they sear.
How do I make it less spicy? Skip the chili-garlic sauce and use a pinch of red pepper or none at all. The garlic sauce still shines.
Are Chinese long beans better for this? They are wonderful if you can find them. Cook the same way, slicing into manageable lengths.
Final Thoughts
These Chinese Green Beans With Garlic Sauce deliver big flavor with minimal fuss. Keep the sauce on standby, blister the beans hot and fast, then toss and serve. Simple, reliable, and so delicious.
Chinese Green Beans With Garlic Sauce (Better Than Takeout)
Equipment
- 1 Wok or large skillet
- 1 Small bowl for mixing the sauce
- 1 Tongs or spatula
Ingredients
Stir-Fry
- 1 lb fresh green beans trimmed (haricots verts or Chinese long beans work too)
- 2 tbsp neutral oil avocado, canola, or peanut
- 4 clove garlic large, finely minced
- 1 tsp fresh ginger finely minced (optional but lovely)
- 2 scallions whites and greens separated, thinly sliced
- 1 tsp chili-garlic sauce or crushed red pepper to taste; sub doubanjiang for a deeper, spicier kick
- 1 tsp toasted sesame oil
- 0.5 tsp ground Sichuan peppercorns optional
- 1 tbsp fermented black beans optional
Sauce
- 3 tbsp soy sauce use tamari or coconut aminos for gluten-free
- 1 tbsp Shaoxing wine or dry sherry; sub broth if needed
- 1 tbsp rice vinegar sub apple cider vinegar in a pinch
- 2 tsp sugar or honey
- 0.5 cup low-sodium chicken or vegetable broth
- 2 tsp cornstarch
Instructions
Make the Sauce
- In a small bowl, whisk together soy sauce, Shaoxing wine, rice vinegar, sugar, broth, and cornstarch until smooth. Keep near the stove.
Cook the Beans
- Rinse and trim the green beans, then pat them very dry so they blister instead of steam.
- Heat a wok or large skillet over high heat until hot. Add neutral oil, then the beans. Stir-fry 6–8 minutes, tossing often, until bright green with speckled char and tender with a slight snap. Transfer to a plate.
- Lower heat to medium-high. If the pan is dry, add a drizzle of oil. Add garlic, ginger, scallion whites, and chili-garlic sauce. Stir 20–30 seconds until fragrant, keeping everything moving.
- Whisk the sauce again and pour it in. Simmer until it goes from cloudy to glossy and begins to thicken. Return beans and toss to coat, 30–60 seconds.
- Turn off heat. Stir in sesame oil and scallion greens. Taste and adjust salt, vinegar, or heat. Serve hot.