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Chinese Green Beans

Chinese Green Beans

To go with the special offer this week, which is  Breaded Chicken Escalopes,  I thought something colourful and crunchy would really spice it up - which is why I am sharing this recipe for Chinese Green Beans - add some of our handmade Mashed Potato and you have some real cultural and culinary fusion happening. 


450g green beans
For the Sauce:
1 tablespoon bean sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine
1 1/2 teaspoons sugar
For the Stir-Fry:
3 tablespoons vegetable oil, or peanut oil, divided
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 medium spring onions, white part only, chopped
1/2 teaspoon chili paste


Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
Combine the sauce ingredients in a bowl and set aside.

Heat the wok over 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 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.


Recipe originally found at:


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