Chinese Green Beens Recipe

Prep the beans

Wash and thoroughly dry the green beans. Trim off the stem ends and any stringy bits. Pat dry with a towel — dry beans will blister better when fried.

Blanch (optional)

Bring a large pot of water to a boil and add a pinch of salt. Blanch the green beans for 1 minute to brighten color and shorten final cooking time. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry. (You can skip this step if you prefer to cook from raw—will need slightly longer final cook.)

Make the sauce

In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and water or broth. Stir until sugar dissolves. Set aside.

Heat the pan

Place a large wok or heavy skillet over medium-high to high heat. Add 2 tablespoons of oil and let it heat until shimmering but not smoking.

Fry the beans

Add the green beans in a single layer if possible. Let them sear undisturbed for 1–2 minutes until blistered on one side. Toss or stir-fry, adding remaining 1 tablespoon oil as needed, and continue to cook 3–5 minutes total until blistered and tender-crisp. If beans were blanched, total time will be nearer 2–3 minutes.

Aromatics

Push beans to the sides of the wok to make a small space in the center. Add a little more oil if the pan looks dry, then add the minced garlic, ginger, and optional chili. Stir-fry 20–30 seconds until fragrant but not burned.

Combine with sauce

Pour the prepared sauce into the pan and toss everything together to coat the beans. Cook 30–60 seconds so the sauce reduces slightly and clings to the beans. If the sauce seems too thick, add a splash more water or broth (1 teaspoon at a time).

Finish

Taste and adjust seasoning — add a pinch more salt or soy if needed. Drizzle sesame oil over the beans, toss, then remove from heat. Sprinkle sliced scallions on top for garnish.

Serve

Transfer to a serving dish and serve hot as a side to rice and main dishes.