Chinese Takeout Green Beans – Quick, Crispy, and Delicious
Ingredients
- 1 12-ounce package fresh green beans
- 6 cups water
- 1 tablespoon salt
- For the Sauce:
- 1 tablespoon fat (bacon grease is my personal favorite, but you do you!)
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fresh minced garlic
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Boil the Beans
- Heat up 6 cups of water in your trusty wok or a large pot over high heat until it’s boiling like it’s auditioning for a hot spring. Add the salt—it’s like seasoning the pool before the green beans dive in.
- Toss the green beans into the bubbling water and cook for exactly 5 minutes and 30 seconds (yes, we’re getting precise here). Strain those beans and give them a little shake—you’ve just given them a quick spa treatment.
- Dry That Wok
- Return your wok to the burner and let it dry off completely. A wet wok and hot oil are not friends. Trust me, we’re trying to cook green beans, not recreate a fireworks show.
- Stir-Fry Magic
- Keep the heat cranked to high and add your fat of choice. Bacon grease? Excellent choice. Once the fat is shimmering and smoking (don’t panic, that’s what we want), toss in the green beans. Sear them for about 1 minute, stirring every 10 seconds like you’re flipping through channels on TV.
- Sauce It Up
- Add the minced garlic and sauté for 30 seconds—just enough to make your kitchen smell like a dream. Then hit the beans with soy sauce and oyster sauce. Stir like your life depends on it, making sure every bean is thoroughly coated in that glossy, savory goodness.
- Plate and Serve
- Transfer the beans to a serving dish, sprinkle with a little kosher salt, and finish with a couple of twists of fresh black pepper. Stand back and admire your creation.
Notes
Want to spice things up? Add a pinch of red pepper flakes during the stir-fry for a little heat.
No oyster sauce? Substitute with hoisin sauce or just double the soy sauce (but let’s be real, oyster sauce is worth it).
These beans pair beautifully with just about any protein—or eat them straight out of the pan. I won’t judge.