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. Â 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 HEREÂ that looked really good! Â 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. Â Doh! Â 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. Â 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!
Ingredients
- 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
Instructions
- 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.
- Serve.
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[email protected] says
The photos capture this dish beautifully Amanda. So saucy and all that juicy shredded chicken! 🙂 Love this recipe!
The Chunky Chef says
Thank you Nagi!! I’ve been meaning to re-shoot this dish, but really it’s just an excuse to eat it again 😉
notatrophywifel says
This looks amazing! It’s a Tickle Tastebuds feature over at http://notatrophywife.com Thanks for linking up and hope to see you again! Laura
MyAdventuresInDinnerTime says
Thank you so much for the feature!!! It’s such an easy delicious meal 🙂 You’re welcome and will definitely see you on Tuesday 🙂
Amanda Steinberg (@AntiMomBlog) says
i love those string beans!! both dishes look so good, definitely need to try ..pinning! 🙂
MyAdventuresInDinnerTime says
Thank you!! The string beans were my favorite part 😀
[email protected] says
What a delicious dinner! I’m dying for some right now.
MyAdventuresInDinnerTime says
Thank you!! It was definitely very tasty 😀
nancyc says
This chicken sounds so good and that’s great that it’s made in a crockpot–so convenient!
MyAdventuresInDinnerTime says
Thank you! The crockpot is definitely a huge time-saver 🙂