Chinese Green Beans

READY IN: 20mins


  • Sauce
  • 1
    tablespoon chinese black bean sauce (available at Asian markets)
  • 1
    tablespoon dark soy sauce or 1 tablespoon tamari
  • 2
    2 teaspoons dry sherry or 2 teaspoons rice vinegar
  • 1 12
    teaspoons sugar
  • Other
  • 1
    tablespoon chopped garlic
  • 1
    tablespoon chopped ginger
  • 2
    scallions, chopped, white part only
  • 12
    teaspoon chili paste or 4 -6 small dried red chilies
  • 2
    tablespoons peanut oil, for stir-frying more if needed
  • 1
    teaspoon sesame oil, for stir-frying (can use peanut oil, your preference)


  • Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
  • Combine the sauce ingredients and set aside.
  • Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
  • Once 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.
  • Over 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.
  • Add the sauce and the green beans to the wok. Toss and serve hot.