Chinese Style Green Beans

I shared my favorite chinese dish with you on Monday – cashew nut chicken.

Today it’s my second favorite dish – chinese style green beans.  I love these things and I have to say this recipe is just as good as any I’ve had in any restaurant.  Maybe even better! They are also the perfect side dish to serve with your cashew nut chicken.

They aren’t the prettiest dish to look at but that doesn’t matter after you taste them.

Chinese  style green beans

You start with a pound or two of fresh green beans.

I give them a rinse and snap off the ends.  Use a paper towel to blot them dry.

I like cooking them in my cast iron skillet but you could use a wok or a regular frying pan.

I just cook them with a little bit of peanut oil until they start to shrivel and bit and turn brown in parts.

You still want them to be slightly crisp – not totally shriveled up!

I then throw a couple of teaspoons of garlic in with the beans and stir it until you can really smell the garlic!

Next, you stir in a mixture of black bean sauce, soy sauce, sugar, pepper and chili garlic sauce.  Stir them a bit more and they are ready to go.

Chinese  style green beans

They are then ready to eat. You will want to eat them all!!

Chinese Style Green Beans

Chinese Style Green Beans

Ingredients

  • 1-2 pounds green beans
  • ½ teaspoon salt
  • 2-3 tsp peanut oil or canola oil
  • 2-3 cloves garlic, minced
  • 2 tsp black bean sauce
  • 1 1/2 tsp chili garlic sauce
  • ½ tsp black pepper, freshly ground
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil

Instructions

  • Wash and pat dry the beans. Snap the ends off of the beans.
  • Mix together black bean sauce, garlic sauce, pepper, soy sauce and sugar and set aside.
  • Heat oil in a deep pan. Once hot, add beans in a single layer. May have to do multiple batches. time. Don't over-crowd the pan.
  • Cook until they are golden brown. Transfer to a paper towel and sprinkle with salt and cook your next batch.
  • The beans should still be crisp at this point, not mushy.
  • Put all the beans back into the pan and then add the garlic and cook until the garlic is fragrant. Add the sauce. Stir-fry for about 3-4 minutes. Drizzle with sesame oil.

Comments

  1. 1
    Ellen says:

    Great! I am always at a loss with veggies when I am serving Chinese that doesn’t contain veggies.

  2. 2
    Gayle215 says:

    Those look amazing! I’ve already pinned the recipe & will make them tonight!!

  3. 3

    Thanks, Leigh Ann. I always wondered how they made them so good in the restaurants. Now I know that it’s the black bean sauce. Yummy!
    Heather @ new house, new home, new life recently posted..Some Blog Housekeeping and a Special Request

  4. 4
    Dawn says:

    Yum! This is going in my recipe file. I also hope I remember it next summer when we have tons of fresh green beans.

  5. 5
    auntie m says:

    We’re having the Cashew Nut Chicken for dinner tonight…maybe I should run to the store for green beans too! Sounds delicious. :)

  6. 6
    Susan M. says:

    Made the green beans to accompany the Cashew Nut Chicken and it was perfect. Thanks so much for sharing the recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge