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Chinese Green Beans

This popular Szechuan dish found is a staple at many Chinese restaurant buffets. Instead of chili paste, add 4 - 6 small dried red chiles if desired.


Green Beans

  • 1 pound green beans


  • 1 tablespoon bean sauce (or substitute hoisin sauce)
  • 1 tablespoon dark soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 1/2 teaspoons sugar


  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 2 scallions (white part only), chopped
  • 1/2 teaspoon chili paste
  • 3 tablespoons vegetable or peanut oil for stir-frying, or as needed

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  1. Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
  2. Combine the sauce ingredients and set aside.
  3. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.
  4. Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste.
  5. Add the sauce and the green beans. Toss the ingredients together and serve hot.

Yield: 4 servings