Name: Chinese Garlic Green Beans
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 1 lb green beans, stem ends trimmed; 3 Tbsp peanut or vegetable oil (or avocado oil); 6 cloves garlic, finely minced (¼ cup); 1 tsp minced fresh ginger (optional); 1 Tbsp chicken broth; 1 tsp soy sauce (or tamari for gluten-free); ½ tsp salt, or to taste; Optional: chili flakes or sesame seeds for garnish

I always reach for this Chinese garlic green beans recipe when I want something simple, flavorful, and quick. The green beans get blistered and tender, then tossed with tons of garlic and a touch of seasoning—it’s my go-to side to bring a bold punch to any meal.

Why You’ll Love This Recipe

I love how fast it comes together—just about 20 minutes from prep to plate. The pan-frying gives the beans a beautiful blistered texture while keeping them crisp on the inside. The garlic-ginger sauce adds an irresistible aroma and savory kick. Plus, it’s naturally vegan and easily adaptable for gluten-free or paleo diets.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb green beans, stem ends trimmed
3 Tbsp peanut or vegetable oil (or avocado oil)
6 cloves garlic, finely minced (¼ cup)
1 tsp minced fresh ginger (optional, for extra aroma)
1 Tbsp chicken broth
1 tsp soy sauce (or tamari for gluten-free)
½ tsp salt, or to taste
Optional: chili flakes or sesame seeds for garnish

directions

Pat the green beans dry—this helps them blister better without splattering.
Heat oil in a large skillet or wok over medium‑high heat until shimmering.
Add green beans in a single layer, sprinkle with salt, and let cook undisturbed for 2–3 minutes until one side blisters and chars.
Toss and continue to cook, turning occasionally, until most beans are blistered and tender (about 3–5 minutes total).
Push beans to the side, lower heat to medium, and add garlic (and ginger). Stir-fry until fragrant—about 30 seconds.
Add chicken broth and soy sauce, scraping up browned bits. Toss to coat beans and heat through.
Taste and adjust seasoning, then transfer to a serving plate. Garnish with chili flakes or sesame seeds if desired.

Servings and timing

Servings: 4 side-dish portions
Prep time: ~10 minutes
Cook time: ~12 minutes
Total time: ~22 minutes

Variations

Add a dash of chili oil or red pepper flakes for heat.
For a richer taste, replace soy sauce with tamari, or add a splash of toasted sesame oil.
To make it paleo/Whole30, use coconut aminos instead of soy sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet over medium heat—just enough to revive the blistered edges without overcooking.

FAQs

How can I prevent oil splatter when cooking?

I make sure the beans are thoroughly dried before frying. Excess water leads to splatter, so I always blot them very dry.

Can this be made ahead of time?

Yes! I prep and cook the beans, then gently reheat before serving. They hold up well, especially if warmed slowly to preserve texture.

Can I blanch the beans first?

Some cooks prefer blanching for vibrant color and tenderness. I usually skip it since the pan-fry method gives blistered texture with minimal oil.

What can I serve this with?

I often pair it with jasmine rice, potstickers, stir‑fried meats, or even enjoy it solo—it’s versatile and satisfying.

Conclusion

I love how this recipe transforms ordinary green beans into a standout side—crisp-tender, blistered, and bursting with garlic-ginger flavor. It’s fast, flexible, and elevates any meal from everyday dinners to special gatherings. I hope you enjoy making it just as much as I do!