Chinese Restaurant Green Beans by Brohgan Dieker

These green beans with a sweet garlic ginger Chinese restaurant glaze are always a crowd pleaser, but they're also great to eat at home, because they're also terrific reheated! We have an ongoing debate in my house: what cut of green beans is best?

French style? The skinny whole bean? The squat cut version?

Each member of the family has their own preference. (Skinny whole is mine!)

But no matter who wins the green bean cut debate, we always ALWAYS want green beans to taste like the magical green beans at a Chinese restaurant.

Do you want to know what the secret is to the magical Chinese restaurant beans?

No, really, do you want to know?


So. much. sugar. (It's like the owners of these restaurants know the way to our hearts, or something!)

So, I use honey. I try to lighten up my version of the beans at home a little, although it still is pretty sweet. We really don't need more sugar in our lives!

I try to keep this recipe fairly casual. I taste and taste again until I like the flavor. I find that the flavor can vary greatly depending on the quality of ingredients you buy, especially the soy sauce, the fish sauce and the ginger.


Chinese Restaurant Green Beans

A lightened up version of those Chinese buffet green beans you love!

  • 1 tbsp olive oil (or more, depending on if beans begin to stick to the skillet)
  • 1 lb bag of frozen green beans (any cut)
  • 1 tbsp minced garlic (approx 4-5 cloves fresh)
  • 1 tbsp low sodium soy sauce
  • a dash of fish sauce (This is a magical ingredient! Can be purchased at any Asian grocery store.)
  • 1 tbsp honey
  • 1/2 tsp dried ground ginger (Fresh ginger would also be great! I just usually don't take time to mess with it.)
  1. Pour about a tbsp of olive oil into a large skillet or wok. Warm over a medium heat.
  2. Dump green beans into skillet, and stir occasionally. (If the skillet is hot, this may spit!)
  3. Cover with cookie sheet or lid until beans are warmed. Stir occasionally to avoid sticking and encourage even cooking.
  4. When beans are no longer frozen, turn the burner down to medium-low and add the remaining ingredients. Stir to combine ingredients evenly, and then stir occasionally so that the sauce doesn't burn.
  5. Remove from heat and serve warm.