Blistered Green Beans ~
Fresh green beans pan-seared with garlic and soy sauce.
Serve with Miso Grilled Tofu and Asian Mushroom Rice.
Easy Chinese Green Beans Recipe
This easy side dish recipe is inspired by traditional Chinese stir-fry techniques, combining fresh green beans with soy sauce and garlic powder to create a savory dish with a subtle smoky char.
The searing process brings out the natural sweetness of the beans while the soy sauce adds an unmistakable umami note, making this dish a perfect complement to any Asian-inspired meal. The quick preparation and minimal ingredients make this a reliable choice for both everyday dinners and special occasions.
Making these delicious green beans is simple: The first step is to heat a large skillet or wok on the stovetop, then let the beans blister undisturbed for a few minutes, and gently toss them with garlic powder and soy sauce. Searing the beans on medium high heat enhances their natural sweetness, and the short cooking time ensures they stay crisp and vibrant. This method is a quick way to bring a touch of elegance to the weeknight dinner table without much fuss.
Ingredients for Blistered Green Beans
You will need the following:
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1/2 pound fresh green beans, trimmed
- 1/8 teaspoon garlic powder
- 1 1/2 teaspoons soy sauce
Choosing the Best Green Beans for This Recipe
Fresh, unblemished beans are essential for this dish, as they offer a crisp texture and vibrant taste that holds up well during cooking.
- French green beans, also known as haricots verts, are an excellent option because they are slender and tender, cooking evenly to provide a refined texture that complements the seasonings.
- Regular green beans are a solid alternative when French green beans are unavailable. They tend to be larger and have a firmer bite, which still works well with the cooking method in this recipe and offers a hearty texture that many enjoy.
- The Bottom Line: Both types of green beans deliver great results. The choice between French and regular green beans ultimately depends on your personal preference.
Ingredient Notes
- Olive Oil and Butter: The rich and flavorful base for blistering the beans.
- Fresh Green Beans: French-style (haricots verts) are recommended for their tender texture; however, regular green beans also work fine. Frozen or canned beans are not recommended.
- Garlic powder:Fresh garlic tends to burn so it is not recommended for this recipe. Using garlic powder ensures a smooth flavor throughout.
- Soy Sauce: A little goes a long way in adding a savory, umami quality to this simple recipe while enhancing the natural flavors of the green beans.
How to Make Blistered Green Beans
STEP ONE: Heat the pan. Set a large skillet or wok over medium-high heat and add the olive oil and butter.
STEP TWO: Blister the beans. When the butter is melted, arrange the trimmed green beans in a single layer in the hot pan. Let them cook undisturbed for 3 minutes, giving them time to develop golden brown to brown spots in places but not burn.
STEP THREE: Flip the beans. Use tongs to turn the green beans and continue cooking for an additional 3 minutes, stirring occasionally but keeping them from overlapping.
STEP FOUR: Season and serve. Remove the pan from the heat, then add the garlic powder and soy sauce. Toss gently until each bean is lightly coated. Adjust seasoning to taste and serve warm or room temperature.
Quick Tips for Success
- Preheat your skillet or wok until it’s very hot before adding the green beans, and arrange them in a single layer to encourage proper blistering without steaming.
- If using Chinese long beans, trim and cut them into bite-sized pieces for even cooking; you may need to slightly adjust the cooking time to ensure they achieve the desired texture.
FAQ
- Can I use frozen green beans? Fresh green beans work best for this recipe since they maintain a crisp texture and provide a more vibrant taste during cooking.
- Which type of green beans is recommended? French green beans (haricots verts) are preferred for their tender and refined texture, although regular green beans are a good alternative if French-style beans are unavailable.
- Can I use Chinese long beans? Yes, Chinese long beans can be used in this recipe but they’re not ideal. Long beans have a slightly different texture, and their longer length also means they would need to be trimmed and cut into bite-size pieces for even cooking.
- Is it okay to substitute fresh minced garlic for garlic powder? Fresh garlic tends to burn quickly at high heat, so garlic powder is the better choice to ensure even seasoning throughout the dish.
- Can I add other seasonings to this recipe? Absolutely—feel free to experiment by adding a pinch of black pepper or a squeeze of lemon juice to suit your taste.
- What happens if the pan is too crowded? Overcrowding the pan may cause the beans to steam rather than blister. I recommend cooking in batches if you’re using a small skillet.
Storage
- Store any leftover blistered beans in an airtight container in the refrigerator for up to 3 days. When ready to eat again, gently reheat them in a skillet over low heat to preserve their texture.
More Recipes You’ll Love!
- Garlic Bok Choy
- Stovetop Brussels Sprouts
- Green Beans and Tofu Stir Fry
- Roasted Edamame with Parmesan
- Mushroom Sushi
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Blistered Green Beans
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1/2 pound fresh green beans trimmed
- 1/8 teaspoon garlic powder
- 1 1/2 teaspoons soy sauce
Instructions
- Set a large skillet or wok over medium-high heat and add the olive oil and butter.
- When the butter is melted, arrange the trimmed green beans in a single layer in the hot pan. Let them cook undisturbed for 3 minutes, giving them time to develop golden brown to brown spots in places but not burn.
- Use tongs to turn the green beans and continue cooking for an additional 3 minutes, stirring occasionally but keeping them from overlapping.
- Remove the pan from the heat, then add the garlic powder and soy sauce. Toss gently until each bean is lightly coated. Adjust seasoning to taste and serve warm or room temperature.
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