Quicker, cheaper, and healthier than takeout: Chinese Garlic Green Beans are my go-to vegetable side when I want restaurant-style Chinese food at home.
I enjoy recreating takeout and restaurant dishes in my kitchen — it’s usually less expensive, lighter, and simply better. Cooking at home also lets me control the vegetables, which matters because my husband often finds restaurant vegetable options lacking.
I like many vegetables served at Chinese restaurants, but after moving to South Carolina I noticed local menus commonly rely on celery, bell peppers, and onions to stretch dishes. Those aren’t my favorites — especially bell peppers. I started experimenting to find a simple, flavorful side that adds plenty of vegetables to a meal while complementing any main course and sauce.
Enter these garlicky, ginger-forward Chinese Garlic Green Beans. They’re affordable, quick to make, and don’t require a trip to a specialty Asian market. (I’d rather skip carrying large sums of cash into a sketchy little store under the highway.)
This green bean side is a near-perfect replica of the dish served at PF Chang’s — which is funny, since I developed my version independently and discovered the similarity later. It’s simple, bright, and works alongside a wide range of proteins.
If you’re a fan of green beans, you might also like recipes such as Garlic Chicken and Green Beans Skillet or Green Beans with Almonds.
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📖 Recipe
Garlic Ginger Green Beans
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Ingredients
- 1 Tablespoon Toasted Sesame Oil
- 1 teaspoon Grated Fresh Ginger
- 1 teaspoon Minced or Pressed Fresh Garlic
- 2 Tablespoons Low Sodium Soy Sauce
- 2 teaspoons Sesame Seeds optional, garnish
- 10 ounces Green beans
Instructions
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Cook the green beans according to the package directions, but shorten the time by one minute. For fresh beans, steam or blanch them until just tender-crisp. If using canned beans, you can skip this step.
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Heat a large skillet or wok over medium-high. Add the green beans and the toasted sesame oil, tossing to coat evenly.
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Add the grated ginger, minced garlic, and soy sauce. Toss the beans with these flavors for about two minutes so they absorb the sauce and aromatics.
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Turn off the heat and stir the beans for another minute to allow the flavors to meld without overcooking.
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Serve warm, sprinkled with sesame seeds if desired.
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