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This Chinese Garlic Green Beans recipe will instantly bring so much more flavor to your dinner table! I will show you how to make perfectly crisp green beans with little to no oil.
With simple ingredients, this vegetable side dish is all about making something spectacularly tasty in a healthier, simpler way. Let’s dive in and give your meals a delightful upgrade that’s as kind to your body as it is tantalizing to your taste buds!
Table of Contents
Ingredients
Let’s get cooking with our Chinese string beans with garlic! We’re going to use some tasty ingredients that work together to make the beans super yummy. Here’s what we need and why each one is important.
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- Green Beans: The star of the dish, providing a crunchy texture and a fresh, green flavor that balances well with the savory components.
- White Sesame Seeds: Added for a nutty taste and a subtle crunch, enhancing the overall texture and visual appeal of the dish.
- Avocado Oil: Chosen for its mild flavor and high smoke point, making it perfect for sautéing and frying without overpowering other ingredients.
- Coarse Sea Salt: Enhances the natural flavors of the green beans and garlic, while adding texture to the dish.
- Garlic Cloves: Key for adding a punch of sharp, aromatic flavor that’s characteristic of many Chinese dishes.
- Toasted Sesame Oil: Provides a rich, deep flavor, contributing to the dish’s distinctive Asian taste profile.
- Coconut Aminos: Offers a slightly sweet and savory flavor to traditional soy sauce.
What other flavors can you add to the green beans?
- Different oil: Swap out avocado oil for Peanut oil. It’ll pack your green beans with more flavor, mimicking the taste you find in many Chinese restaurants.
- Little spicy: Kick things up a notch by adding a teaspoon of Garlic chili sauce or minced ginger along with the soy sauce and sesame oil. It brings a sweet, spicy, and smoky flavor that makes the beans stand out.
- Extra savory: Amp up the umami by mixing in some Dark soy sauce or a dab of vegetarian oyster sauce with your regular soy sauce. This combo brings a deeper, savory salty taste to your dish.
- Tart: For a truly authentic edge, use a dash of Chinese black vinegar instead of rice vinegar. If you’re sticking to gluten-free, aged balsamic vinegar is your best friend here.
- Restaurant flavor: Sprinkle a bit of msg, whip in some homemade chicken bouillon, or for a plant-based option, shiitake mushroom seasoning. This is the secret to that coveted restaurant-quality flavor.
How to make Chinese garlic green beans
Getting restaurant-quality Asian style green beans right in your own kitchen is easier than you might think, especially with my dry-frying technique. This clever method lets you achieve that perfect blister on the beans with minimal oil, making it a healthier, cleaner, and more economical way to cook.
- Prep the Green Beans: Trim the ends, wash, drain, and dry them thoroughly.
- Toast the Sesame Seeds: In a large skillet, toast the sesame seeds without oil until golden. Set aside.
- Char the Beans with no oil: Heat the same pan over medium-high. Add the green beans without oil and let them char, stirring occasionally, until they’re nicely blistered, about 6 minutes.
- Add oil, Season, and Stir-Fry: Add avocado oil and salt, then stir-fry the beans for 2 minutes. Add minced garlic and sesame oil, continuing to sauté for another minute.
- Final Touch: Stir in coconut aminos (or soy sauce) for a minute, then turn off the heat.
- Serve: Move the beans to a plate, adjust seasoning if necessary, and sprinkle with the toasted sesame seeds. Enjoy at room temperature.
How to make blistered green beans with little to no oil
Creating blistered Asian green beans with barely any oil is simple with a technique borrowed from Chinese cooking called dry frying. This method stands out because it uses way less oil compared to traditional frying methods. Let’s see how you can achieve those perfectly charred Chinese buffet green beans.
- Choose the Right Pan: Opt for a stainless steel or cast iron pan. A large (around 12-inch) frying pan works best. These materials are key to getting that good heat needed for charring.
- Preheat your pan: Make sure the pan is preheated until it’s hot. You should feel the heat when you hold your hand 2-3 inches above the pan.
- No oil first: Dry your green beans thoroughly. Lay them out in a single layer in the pan. This is where the magic happens – with no oil. Let them cook until they start to wrinkle and you see charred spots forming.
- Crisp Them Up: After charring the beans, drizzle in a little avocado oil along with your seasonings. This will not only add flavor but also enhance the crispiness of the beans, giving them a delightful smoky edge.
Storage and reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warm.
What to serve with Chinese green beans with garlic
Pairing the right dishes with our Chinese stir fry green beans can turn a simple meal into a feast! Here’s how you can complement this great side dish with some delicious main courses and sides, organized into handy categories:
Rice:
- Air Fryer Rice: The perfect fluffy companion for our string beans, offering a delightful contrast in textures.
- Sticky Rice in Rice Cooker: Adds a sweet and sticky texture that pairs wonderfully with the savory beans.
- Din Tai Fung Fried Rice with Shrimp: Combines the freshness of shrimp with the comfort of fried rice, making it a luxurious partner to our garlicky green beans.
Takeout Favorites:
- Cantonese Chow Mein: Brings a crunchy and savory element that balances the garlic string beans’ flavor.
- String Bean Chicken Panda Express: Another bean dish, but with chicken, creating a wonderful harmony of flavors.
- Shanghai Rice Cake with Napa Cabbage and Bok Choy: Offers a chewy texture and mild flavors that nicely complement the boldness of the Chinese green beans.
Soups:
- Chinese Chicken Corn Egg Drop Soup: Its sweet and savory broth is a cozy addition that contrasts the crispness of the beans.
- Wonton Egg Drop Soup: A comforting, silky soup that pairs beautifully with the textured, flavorful beans.
Umami Tips
- Choose the Right Pan: A stainless steel or cast iron pan is your best friend here. Aim for a large one, about 12 inches, as these materials excel in distributing heat evenly for optimal charring.
- Oil selection: Select a neutral oil that doesn’t have a strong taste and can handle high heat. Avocado oil is perfect. Skip olive oil, extra-virgin olive oil, butter, or vegetable oil because they might not do well with the high heat of dry frying, changing the taste.
- Preheat Your Pan: Getting your pan just the right amount of hot is crucial. You’ll know it’s ready when you can feel a good amount of heat by holding your hand a few inches above it.
- No Oil Charring: Start with dry green beans. Make sure they’re patted dry and laid out in a single layer in the pan. This oil-free beginning is key to getting those beans nicely wrinkled and charred.
- Crisp Up with Little Oil: Once you’ve achieved the desired char, it’s time to introduce one tablespoon of avocado oil and your chosen seasonings. This step not only flavors the beans but also locks in that irresistible crispiness with a hint of smoky goodness.
- Skip Boiling or Blanching: There’s no need to pre-cook the green beans in water. This method is all about simplicity and keeping those flavors and textures intact.
- Forget Deep or Flash Frying: Say goodbye to cumbersome frying techniques. This healthier approach doesn’t skimp on flavor or texture, making it an all-around winner.
FAQs
To boost flavor, consider garlic, soy sauce, sesame oil, toasted sesame seeds, or a pinch of chili flakes or red pepper flakes. These add depth and a mix of savory, spicy, and nutty tastes.
No, you don’t have to blanch green beans before eating them, especially for this recipe. Dry frying them directly enhances their flavor and texture without the need for blanching.
In traditional Chinese, green beans are often referred to as “四季豆” (sì jì dòu), which translates to “four-season beans,” indicating they are available all year round.
Lower your heat slightly and stir more frequently to prevent burning while ensuring even charring. This helps achieve a perfect balance without overcooking the beans.
More Asian green bean recipes you might like
If you love Chinese string beans, here are a few more varieties you can try. Each of them comes with different flavors and textures to help you add more variety to your everyday meal!
- Ground Chicken Stir Fry with Green Beans: A hearty and flavorful dish combining juicy ground chicken with crispy green beans for a perfect weeknight meal.
- Air Fryer Frozen Green Beans: Quick, easy, and crispy, these tender green beans make the perfect healthy side dish with minimal effort.
- Din Tai Fung Green Beans Air Fryer: Recreate the famous Din Tai Fung green beans at home using your air fryer for that perfect crunch.
- Sichuan Dry Fried Green Beans: Spice up your mealtime with these intensely flavorful green beans, featuring the bold and spicy tastes of Sichuan cuisine.
Chinese Garlic Green Beans Recipe
Ingredients
- 1 lb green beans regular green beans or French petite green beans
- 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 and remove the tip ends of the green beans. Rinse and pat them dry with a clean towel.
- In a large stainless steel or cast iron pan (12-inch wide), dry roast the sesame seeds with no oil over medium-low heat until golden brown, about 30 seconds. Shake the skillet often to prevent the seeds from burning. See them aside.
- Use the same pan and turn the heat up to medium-high. The pan should feel pretty warm when you place your palm near the surface, about 2-3 inches away.
- Spread the beans in a single layer without oil. Do not disturb for 3 minutes then shake the pan and toss the beans every 3 minutes or so to char and blister the beans on all sides. You should see the skin turn wrinkly and with some charred spots, about 6 minutes total.
- Add the avocado oil. The beans and the pan will start to sizzle immediately. Season with beans with salt and stir fry for 2 minutes.
- Add the garlic and sesame oil. Keep sauteing for 1 more minute.
- Finally, season the beans with coconut aminos or soy sauce. Toss for 1 minute before turning off the heat.
- Transfer the beans to a serving plate. Taste and season with more salt, if needed. Sprinkle toasted sesame seeds over. Serve at room temperature.
Notes
- Choose the Right Pan: Opt for a stainless steel or cast iron pan. A large (around 12-inch) frying pan works best. These materials are key to getting that good heat needed for charring.
- Preheat your pan: Make sure the pan is preheated until it’s hot. You should feel the heat when you hold your hand 2-3 inches above the pan.
- No oil first: Dry your green beans thoroughly. Lay them out in a single layer in the pan. This is where the magic happens – with no oil. Let them cook until they start to wrinkle and you see charred spots forming.
- Crisp Them Up: After charring the beans, drizzle in a little avocado oil along with your seasonings. This will not only add flavor but also enhance the crispiness of the beans, giving them a delightful smoky edge.
- Storage and reheat: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warm.
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!