Chinese Green Beans and Mushroom Stir-Fry

5 from 22 votes

Blistered green beans and fresh mushrooms cooked in a rich and savoury stir-fry sauce. These Chinese Green Beans and Mushrooms are enveloped in a thick sauce that’s perfect to be scooped over some rice or noodles.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian, Chinese

Servings

Calories 313 kcal

Ingredients

Green Beans and Mushroom

10.5 oz fresh green bean or string beans
2 tbsp neutral oil separated for cooking
10.5 oz fresh mushrooms of choice I used a mix of oyster and brown shimeji (see notes)
1 small bell pepper seeded and thinly sliced
1/2 small onion sliced
2 cloves garlic minced
1 tsp minced ginger

Stir-Fry Sauce

1 tbsp soy sauce or to taste
1 tbsp black bean garlic sauce or fermented black beans
1 tbsp vegetarian mushroom oyster sauce plus more to taste if needed
6 tbsp room temp. water more to thin out if needed
2-4 tbsp cane sugar or other sweetener, adjust according to desired sweetness
1 tbsp Shaoxing wine or other rice wine, optional but highly recommended
1/2 tbsp Chinese black vinegar or rice vinegar
1 ½ tbsp cornstarch
1 tbsp sesame oil
1 tsp sriracha or other chili sauce, optional

To Serve

Sesame seeds for garnishing
Steamed rice or noodles for serving

Instructions

Sauce

Mix all the ingredients together in a bowl. Feel free to adjust the measurements according to your desired taste. Set aside.
You can also use this sauce for other stir-fried recipes, or even more noodles!

Green Beans

Snap both ends off each bean with your hands and then snap off the top and bottom ends to remove strings or veins.

Stir-Fry

Heat a large skillet or non-stick pan over medium-high heat. Once hot, add 1 tbsp oil.
Add the green beans. Leave untouched for 2 to 3 minutes, or until browned on 1 side.
Move the beans around and repeat this step until the beans are blistered and slightly wrinkly, around 10 minutes total.
Remove the beans from the pan and set aside.
Add the remaining 1 tbsp oil into the pan.
Over high heat, sauté the onion, garlic, and ginger for 1-2 minutes until cooked and aromatic.
Add in the bell pepper and sauté for 2 minutes.
Add in the mushrooms. Sauté the mushrooms for 2 to 3 minutes until tender.
Meanwhile, give the sauce a good mix again to make sure none of the starch is stuck at the bottom.
Over medium heat, pour the sauce in the pan while mixing.
Mix well to evenly coat the mushrooms.
Lower the heat as the sauce thickens.
Add back the green beans and mix well to coat in the sauce.
You can add 1 tbsp more water to thin out the sauce if you’d like. This can also help deglaze the pan. Mix well.
Taste the veggies and season with more veg oyster sauce if needed. If you're happy with how it is and the consistency of the sauce, turn off the heat.
Enjoy this with some rice or noodles. Garnish with some sesame seeds if you’d like. Enjoy while hot!

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Notes

Mushrooms

Instead of mushrooms you can also just cook other veggies! Or even cook some tofu or tempeh.
This dish is really versatile and the sauce can be cooked with many different ingredients so feel free to get creative!

NUTRITIONAL INFO

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