When we go out for Chinese take out, the main dish I choose changes, but the side dish I am ALWAYS craving, is those Chinese string beans. You know, the ones that come coated in that slightly spicy/sweet sauce?
I could seriously eat only those for dinner, and be completely happy! The downside around here is that those string beans only come in the big family size portion…. now I know what you’re thinking… “ummmm WHY is that a downside?!”. Well, my stomach is saying, “Oh darn… guess I have to eat more string beans… 😛 “, but my wallet is not happy lol. Especially because typically, I’m the only one who loves to eat them, and I can’t justify spending that much on a family size dish, just for me. Previously, my solution is that whenever we go to a Chinese buffet, I eat my body weight in the string beans to make up for missing them most of the time. I mean sometimes I wish I could just grab the tray of them and take it back to my seat. Hmm, I think I may have a problem…. lol.
So instead, I found a recipe online HERE that looked really good! We eat a good deal of green beans around here… usually steamed, roasted, or in a casserole (mmmm green bean casserole!)… but somehow it never occurred to me to make this stir fried version at home. Doh! Now these do taste a little different than take out, in that I think they’re spicier, but you could easily adjust that down to your tastes.
I recommend serving these with some rice to cool down the spice level. They’re hot, but man they are TASTY!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 lb green beans washed and ends trimmed
- 1 Tbsp black bean garlic sauce
- 1 Tbsp soy sauce
- 2 tsp Chinese rice vinegar
- 1 1/2 tsp sugar
- 1 Tbsp garlic grated or minced
- 1 Tbsp ginger grated or minced
- 2 scallions chopped
- 2 tsp chili paste
- 3 Tbsp vegetable oil
- In a small bowl mix together the bean sauce, soy sauce, rice vinegar and sugar. Set aside.
- Bring a large skillet or wok to medium heat. Add 2 Tbsp of the oil. Add green beans and stir fry for 5-7 minutes until their skins blister and the green beans are tender. Transfer beans to a bowl.
- Add 1 Tbsp oil to the pan, add the garlic, ginger and scallions. Stir fry for a few seconds, then add chili paste, sauce from step 1, and the green beans. Toss to coat all beans in the sauce.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.