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These Chinese garlic green beans give you that restaurant-style blistered texture without deep frying. Just a dry-fry technique, a splash of oil, and loads of garlic flavor.
It’s one of my favorite ways to make green beans at home — Crisp on the outside, tender inside, and loaded with garlicky aroma — you’ll get all the flavor without the greasy mess. It’s a lighter, practical method you’ll want to make again and again.
Key Ingredient Notes
- Green beans – Fresh beans are the key. Make sure they’re dry before cooking so they blister instead of steaming. Regular beans are meatier, while French petite cook faster but can turn dry if overcooked.
- Garlic – The main flavor. Add it near the end so it turns fragrant without burning.
- Oil and seasoning – This recipe uses just 1 tablespoon of avocado oil, unlike restaurant versions with much more. Coconut aminos give a naturally sweeter, gluten-free flavor, while soy sauce brings a saltier taste.
- Sesame seeds + sesame oil – Toasted sesame seeds add crunch, and a drizzle of sesame oil at the end deepens the aroma.
The Keys to Perfect Garlic Green Beans At Home
The secret to this dish is something called dry frying. Instead of dropping the beans into a pot of hot oil like restaurants do, I start them in a dry skillet. The beans blister and wrinkle on their own first, and only then do I add a splash of oil. This way you still get that signature blister and wrinkly texture, but without the splatter or leftover oil to deal with. It’s cleaner, lighter, and works perfectly in a home kitchen.
How to Dry Fry the Green Beans
Dry frying means cooking the beans in a hot pan without oil (or with very little) until the skins wrinkle and small charred spots appear. You’ll know it’s working when the beans look slightly shriveled with dark patches here and there — that’s the flavor building. This step also helps the beans soak up seasoning better later on. If the beans are wet or the pan isn’t hot enough, they’ll steam instead of blister, so dry beans and good heat are key.
What Kind of Pan to Use
A stainless steel or cast iron pan works best. Both hold steady, high heat, which is exactly what you need to char the beans quickly. Nonstick pans don’t blister as well because they don’t stay as hot once you add food. A wide skillet, around 12 inches, is ideal so you can spread the beans out in a single layer.
A Few Things to Keep in Mind
- Dry beans blister, wet beans steam.
If the beans go-in damp, they’ll soften instead of char. Pat them completely dry before cooking. - Don’t crowd the pan.
Green beans need space against the hot surface. If they overlap too much, they’ll steam. Work in two batches if needed. - Garlic timing matters.
Garlic should go in only after the beans are blistered and nearly done. The pan will still be hot enough to sizzle, but not so hot that the garlic burns. - French vs. regular beans.
Regular beans are thicker and take a little longer to blister. French petite beans cook faster but can dry out if left too long. - Less oil, same flavor.
Restaurants flash-fry beans in a lot of oil. With this dry fry method, you get the same blistered look without greasy beans or a pot of oil to throw away. Just one tablespoon at the end is plenty
Storage and reheat
Leftovers keep well for up to 3 days in the fridge. Store them in an airtight container so the beans don’t dry out.
To reheat, I like to warm them in a hot skillet for a minute or two — the beans stay firmer this way. If they feel a little dry or have lost some of that fresh crispness, sprinkle in a few drops of water while reheating. The steam will add just enough moisture back to the beans. The microwave works too, but the texture softens more.
I don’t recommend freezing garlic green beans because they lose their crispness and turn mushy once thawed.
What to serve with Asian garlic green beans
In my house, these string beans never sit on the table alone. They’re the kind of side that makes a meal feel complete, whether we’re having a simple weeknight dinner or something more special.
- For protein, try serving them with Chinese Pepper Steak, Three Cup Chicken, or this Taiwanese home-style Braised Tofu for a plant-based option.
- For rice, I love pairing them with Chinese Sausage Fried Rice, Steak Fried Rice, or a bowl of Rice Cooker Sticky Rice.
- And if you’d like to add a soup, they go nicely with Chicken Corn Egg Drop Soup, Bok Choy Soup, or Wonton Egg Drop Soup.
FAQs
No, blanching isn’t necessary for this recipe. Starting with dry frying gives the beans their wrinkly, charred “tiger spots” and keeps them crisp. Blanching adds extra steps and can make the beans soggy during blistering.
Usually it’s one of three things — the beans weren’t dried well, the pan was too crowded, or the heat wasn’t high enough. Any of these will trap steam, and once that happens, the beans soften instead of charring.
This recipe works best with fresh beans. Frozen beans release more water, so they steam instead of blister. If you’re looking for a frozen option, try my Air Fryer Frozen Green Beans recipe — it’s designed to give you great texture straight from the freezer.
Try these Asian green bean recipes next!
If you enjoyed these garlic stir fried green beans, here are a few more reader favorites you might like:
- Sichuan Dry Fried Green Beans – Bold, savory, and spicy with that classic Sichuan flavor.
- Din Tai Fung Garlic Green Beans (Air Fryer) – A lighter, at-home version of the restaurant classic.
- String Bean Chicken (Panda Express) – A takeout favorite made healthier at home.
Chinese Garlic Green Beans Recipe
Ingredients
- 1 lb green beans regular or French petite
- ½ tbsp white sesame seeds
- 1 tbsp avocado oil
- ½ tsp coarse sea salt plus more to taste
- 0.6 oz garlic cloves minced (about 3 large cloves)
- ½ tsp toasted sesame oil
- 1 tbsp coconut aminos or soy sauce
Instructions
- Trim the tip ends of the green beans. Rinse and pat them dry with a clean towel.
- Preheat a large stainless steel or cast-iron pan over medium-low heat until warm. Add the sesame seeds and dry roast (no oil) until golden brown, 30 seconds to 1 minute. Shake the pan often so they don’t burn. Transfer to a small bowl and set aside.
- Increase the heat to medium-high. The pan should feel hot when you hold your palm a few inches above the surface.
- Spread the green beans in a single layer without oil. Let them cook undisturbed for 3 minutes, then shake and toss every few minutes until the skins look wrinkly with charred spots, about 6 minutes total.
- Add the avocado oil. The beans will sizzle right away. Season with salt and stir-fry for 2 minutes.
- Add the garlic and sesame oil. Continue to sauté for 1 more minute. If the pan smokes too much, lower the heat slightly but keep the sizzling sound going.
- Pour in the coconut aminos (or soy sauce). Toss for 1 minute, then remove from heat.
- Transfer to a serving plate. Taste and adjust salt if needed. Sprinkle it with toasted sesame seeds. Serve warm.
Notes
- Green beans: French petite beans are thinner and cook faster, while regular beans are meatier. Both work well here.
- Dry fry (blistering) technique: This method is common in Chinese and Asian cooking. Cook the beans without oil first until the surface turns wrinkly with charred “tiger spots.” That’s what gives them their signature texture and flavor.
- Sesame seeds: Toasting them without oil brings out a nutty flavor. Keep the heat low and move the pan often so they don’t burn.
- Seasoning: Coconut aminos make the dish naturally gluten-free and slightly sweeter than soy sauce. If using soy sauce, add a tiny pinch of sugar to balance the salty flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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so these are the best green beans i’ve made in my entire life
I love green beans made this way. making tonight. Thanks, for sharing.
So easy and delicious! The sesame oil and garlic make this a rich dish without all the added oil. Will definitely be a new go to side in our house!
Thank you!