Chinese Soy Sauce Green Beans (with garlic)

A plate of green beans served with chopsticks with a bowl of rice and 2 cups of tea beside.

5 from 1 vote

Chinese Soy Sauce Green Beans (with garlic)

Tender with crispy edges, these Chinese sautéed soy sauce green beans are a crowd favorite! All you need is a few simple ingredients and 15 minutes to make this recipe.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 54kcal

Author: Meesha

Equipment

non-stick wok

Ingredients

3 cloves garlic minced
2 teaspoons minced ginger
1 lb green beans halved
1 tablespoon soy sauce or tamari/shoyu
1 tablespoon oyster sauce regular or vegetarian
1 teaspoon sesame oil
½ teaspoon red pepper flakes

Instructions

Heat up 2 teaspoons of oil in a wok over medium to medium-high. Add garlic and ginger. Saute until fragrant.
Add green beans next and spread it out. Let it sear, untouched, for a minute.
Flip the beans over and do the same on the other side.
Continue to stir-fry for 4-6 minutes, or until green beans are tender-crisp.
Add seasonings and mix until they are well distributed. Serve while hot.

Notes

Helpful tips

Frozen green beans -Cook them from frozen, adding 2-3 minutes to the cooking time, or until the green beans are hot.
Dry green beans thoroughly – to prevent oil from splattering. After rinsing, pat dry with kitchen towels before cooking.
Use a large enough wok or pan - To ensure that green beans are charred equally. I highly recommend using a non-stick wok to make this recipe.
Avoid overcooking – Green beans that are overcooked will turn unappetizingly brown and limp. Check on them around the 4-minute mark; they are ready when fork-tender.

Storing leftovers - Leftover soy sauce green beans can be refrigerated for 3-4 days. Reheat on the stove or in the microwave before enjoying.

Nutrition