Skinny Chinese Green Beans just like you love from the Chinese buffet with a spicy garlic sauce but without the frying or excess oil. Skinny Chinese Green Beans
Chinese Green Beans are a buffet favorite for us. I always load up half my plate with these, then allow for just a small scoop of rice along with some sort of stir fry that’s available.
The problem with most chinese buffet recipes is that they are normally made with large amounts of oil, frying almost everything. The green beans are no exception.
In our case we steam the green beans before adding the oil, this allows us to mostly cook without the oil. If you’d prefer to make these green beans 0 points per serving you could certainly leave out the oil, but adding the small amount we do (which makes these green beans just one point per serving) is great for helping to bloom the flavors of the garlic and the chili paste.
How to Trim Green Beans:
Wash the green beans well, then line them up with the tougher, stem side ends all in row and slice off a half inch on the stem side of the green beans. There is no need to trim the tapered end of the green beans, it is tender enough to eat.
How to Cook Green Beans:
If steaming, add to a steaming basket and cook for 4-5 minutes on high heat or for 3-4 minutes in a microwave covered with a dripping wet paper towel.
If sautéing, steam for 3-4 minutes, then continue to cook in the skillet with sauce for an additional 1-2 minutes.
More Easy Asian Recipes:
- Thai BBQ Salmon
- Rainbow Thai Chicken Peanut Salad
- Beef Teriyaki Skewers
- Korean BBQ Chicken Drumsticks
Tools Used in the making of this Skinny Chinese Green Beans:
Stainless Steel Skillet: Perfect for a quick stir fry or if you’d like to keep things more authentic, this wok is best.
Soy Sauce: Only ever use this brand, always in the lower sodium variety.
Chili Garlic Paste: I always use this brand because the punch of flavor is awesome and it keeps in the fridge for a very long time.
Skinny Chinese Green Beans
- 1 pound green beans
- 1 tablespoon canola oil
- 2 teaspoons chili garlic paste
- 1 green onion thinly sliced, green part only
- 1 tablespoon garlic
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes
- sesame seeds for garnish (optional)
To a wok with a lid (or a steaming pot with a lid) add the green beans and 1 cup water on high heat.
Steam for 3-4 minutes, then drain any remaining water and set green beans aside.
Add the canola oil and heat on medium-high heat.
Add the green beans and stir fry them for 1-2 minutes.
Add in the garlic, green onions, chili-garlic paste and stir to combine.
Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.
Garnish with sesame seeds if desired.