1/2 Photos of Chinese Green Beans
I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more.
My Private Note
Units: US | Metric
- 1 lb green beans
- 1 tablespoon chinese black bean sauce (available at Asian markets)
- 1 tablespoon dark soy sauce or 1 tablespoon tamari
- 2 teaspoons chinese rice wine or 2 teaspoons dry sherry or 2 teaspoons rice vinegar
- 1 1/2 teaspoons sugar
- 1Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
- 2Combine the sauce ingredients and set aside.
- 3Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
- 4Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
- 5Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
- 6Add the sauce and the green beans to the wok. Toss and serve hot.
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Nutritional Facts for Chinese Green Beans
Serving Size: 1 (144 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 123.6
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 259.5 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 3.2 g
- Sugars 5.2 g
- Protein 2.7 g
The following items or measurements are not included:
black bean sauce