Craving vegan Chinese take-out? Once you make these sizzling Chinese green beans, you’ll be wanting it every night of the week. Spicy, satisfying, and oh-so-addictive! These vegan string beans are one of our favorite vegan side dishes on the blog.
Course Lunch or Dinner
Cuisine asian
Keyword chinese green beans, gluten-free chinese recipe, sizzling green beans, vegan chinese recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4cups
Calories 119kcal
Author Gina House | World of Vegan
Ingredients
Green Beans
1poundfresh green beans
¼cupwater
1tablespoonvegetable oilpeanut oil would be even better!
2teaspoonsgarlicminced
2large scallionsfinely chopped (optional)
1tablespoontoasted sesame seedsoptional, but recommended
Sizzling Sauce
4tablespoonssoy sauce or tamari
4tablespoonswater or vegetable broth
2teaspoonstoasted sesame oil
2teaspoonscornstarchor arrowroot powder
1teaspoonmaple syrupor sweetener of choice
½teaspooncrushed red pepper flakes
Instructions
Add your green beans to a colander, rinse with water, pinch off any unwanted stems, and break in half.
Place your wok or large skillet over high heat.
While your wok is heating up, mix up the sauce ingredients in a small bowl. Whisk well and put aside for later.
Once the wok is pre-heated, add your green beans and water. Cover immediately. Steam for 4 minutes or until just tender.
Add the oil and minced garlic. Cook for about 30 seconds, constantly stirring.
Whisk your sauce once more and then pour over the steamed beans and garlic.
Stir the green bean and sauce mixture constantly while allowing the sauce to come to a light boil. This should take only 1-2 minutes. You’ll know the sauce is done when it is thick, glossy, and smells fragrant.
Serve over steamed white or brown rice and garnish with chopped scallions and toasted sesame seeds.
Video
Notes
If you’d like the recipe to be oil-free, just sauté your green beans and minced garlic with water.
Add more or less crushed red pepper flakes to your liking. You can also add cayenne pepper or an Asian-flavored hot sauce.
You can substitute any vegetable you wish if you don’t like green beans. Broccoli or snow peas would also work really well in this recipe. If you switch up the veggies, make sure you use the correct steaming time for that particular vegetable.
For a lower-sodium version, use low sodium soy sauce (or tamari) and vegetable broth. You can also substitute water for the vegetable broth, if desired.
Double the ingredient amounts for the sauce if you like to have extra to pour over your rice. (Highly recommended!)
Instead of the maple syrup, feel free to use agave, granulated sugar, or any other sweetener that you like. You can also leave out the sweetener all together.