An authentic Chinese spicy stir-fry green beans recipe that tastes like takeout! Easy to make, this recipe cooks in five minutes.
A Favorite Recipe for Spicy Stir-Fry Green Beans
This is one of my favorite spicy green bean recipes! I love spicy green beans at Chinese restaurants but wanted to find a recipe to make them myself. I tried a few recipes but couldn’t find one with the right taste because many recipes called for vinegar. And vinegar didn’t seem to be the taste I was getting from my favorite restaurant’s green beans.
The recipe I finally used has white wine and chicken stock but no vinegar. I love the taste!
Translating Chinese Recipes for Spicy Stir-Fry Green Beans
There is a story about how I came to use this recipe. After trying several recipes and not finding one with the taste I wanted, my daughter offered to help.
She reads Mandarin Chinese and loves Chinese food, so she offered to search through Chinese recipes to find the secret ingredients to give our spicy green beans the taste we were looking for. So she searched and searched and translated.
One day she found a recipe with rice wine and chicken broth. Some ingredients were not readily available or easily translatable, so we were inspired to create this recipe. We tested and tweaked it and made it until we were satisfied with it.
Our favorite restaurant’s spicy green beans have zhacai vegetable preserves in them–which are mustard plant stems. Since they are not a readily available ingredient where we live, I added shallots because they have a similar texture to the preserves. Of course, if you aren’t a shallot fan, omit them. However, do not omit any of the other ingredients because that can change the flavor of this dish.
Ginger Paste for Spicy Stir-Fry Green Beans
I used ginger paste from a tube and found it tasted better than grating fresh ginger. The recipe calls for two tablespoons of ginger paste. Sometimes I inadvertently add more when I don’t use a measuring spoon. Fortunately, extra ginger doesn’t hurt this recipe!
This recipe cooks the green beans in sesame oil, which fries them. You use 2 tablespoons of oil, which isn’t enough to actually deep fry, but it quickly cooks the beans so that they turn out both crispy and tender.
We found that we liked both toasted and untoasted sesame oil, although one of the times we made this dish and proclaimed that it was the best ever, we used untoasted sesame oil.
This dish cooks very quickly, so have all ingredients ready and waiting! Enjoy!
Other Chinese-Inspired Dishes You Might Like
Click on each name to link to the recipe.