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A plate of Chinese garlic green beans topped with sesame seeds and small bits of garlic, served in a blue and white patterned bowl, with chopsticks picking up some beans.
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5 from 13 votes

Chinese Garlic Green Beans Recipe

These Chinese garlic green beans use a dry fry technique for a crisp, blistered texture with loads of garlic flavor—no deep frying or oil mess.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: Asian garlic green beans, Chinese garlic green beans
Servings: 4 people
Author: ChihYu Smith

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
US - Metric

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

Serving: 1serving | Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 261mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 1mg
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