Chinese Green Bean Stir-Fry Recipe -
Chinese Green Bean Stir-Fry Recipe
  • READY IN 35 mins

Chinese Green Bean Stir-Fry

Recipe by  

"Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm."

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Ingredients Edit and Save

Original recipe makes 10 pounds Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2007

Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I tossed in about a 1/2 tsp of red pepper flakes to give it some more spice and I ended up omitting the black bean sauce because they looked so good as is I just plain forgot to add it. Would be good with some toasted sesame seeds sprinkled on near the end, too.

Most Helpful Critical Review
May 24, 2006

After 30 minutes cooking, the beans were still crunchy! I can't even imagine how long it would take to make 40 servings! Could make this again but would definitely blanch or steam the beans prior to stir-frying them.

Jun 24, 2004

I can't believe I was able to make this delicious asian dish! I've never tried making anything like this before, and it turned out marvelously! I scaled it back to 4 servings and, since I don't have a wok, used a great big fry pan--it worked great! I covered it for the last 10 minutes and let it 'steam' and it seemed like it cooked the string beans more thoroughly.

Jan 29, 2004

I have always love this dish when eating out at Chinese restaurants. It was really great to discover this recipe so that I could make it at home whenever I want. Sometimes I add cooked chicken breast or shrimp to this dish if I am craving some protein.

Aug 07, 2006

I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added, and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce, and it may have helped a little. Nevertheless, the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!

Jun 08, 2007

This recipe made a full meal when I added shrimp, snow peas, and shiitake mushrooms. I divided all the ingredients by 4, it made 4 servings for my boyfriend and I.

Jul 24, 2003

This recipe is terrific! I was having a craving for stir fry beans and this tastes very authentic to me. I scaled it to two servings since I only had 3/4 lbs of fresh green beans. It was so flavorful I sat and ate almost the whole bowl myself! Thanks for sharing this recipe Jackie.

Aug 11, 2008

This was superb.. even cold the beans were tasty. I served this with Szechaun Shrimp from this site and really enjoyed my dinner. Next time I think I might try this with a mix of black bean and hoisin sauce.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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