I finally nailed a Chinese Style Green Beans version that hits salty-sweet umami and disappears off the plate every time.
I love this Chinese Buffet Green Beans like nobody’s business. It’s the kind of thing I crave after a long day because the beans stay snappy and the sauce is salty and tangy in the best way.
I’m obsessed with how a little garlic and oyster sauce turn plain green beans into something you want to steal from the takeout container. This isn’t fancy, it’s bold and fast, and it shows up on my list of Quick Side Dishes whenever I need a crowd-pleaser.
No fluff. Just crunchy, saucy, slightly spicy green beans that disappear too fast.
No leftovers, ever.
Ingredients
- Fresh green beans, crisp snap and bright color, the backbone of the dish.
- Plus vegetable oil gives a hot sear and prevents sticking, neutral flavor.
- Garlic adds punchy aroma, you’ll smell it before you taste it.
- Basically ginger brings warm zip, optional but it wakes things up.
- Light soy sauce gives salty depth and that familiar buffet vibe.
- Oyster sauce adds sweet-savory richness, makes the sauce feel hearty.
- Sugar balances the salt, softens edges and boosts caramel notes.
- Toasted sesame oil finishes with nutty perfume, use sparingly though.
- Water or broth keeps beans saucy and helps them cook evenly.
- Cornstarch slurry thickens the sauce, giving it a glossy cling.
- Crushed red pepper flakes bring heat; adjust so it doesn’t overpower.
- Salt and black pepper for small tweaks, taste as you go.
- Scallions add fresh bite and a green contrast when you serve.
- Toasted sesame seeds give tiny crunch and visual pop, totally optional.
Ingredient Quantities
- 1 lb (450 g) fresh green beans, trimmed
- 2 tablespoons vegetable oil (or canola)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional but good)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 teaspoons toasted sesame oil
- 1/4 cup water or low sodium chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 dried red chili, broken up, adjust to taste
- Salt and black pepper to taste
- 2 scallions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
How to Make this
1. Rinse and trim 1 lb green beans, then blanch in boiling salted water 2 to 3 minutes until bright green and just tender; drain and shock in ice water or run under cold water to stop cooking, drain well.
2. Mix 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp granulated sugar, 1/4 cup water or low sodium chicken broth, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water); set sauce aside.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering but not smoking.
4. Add the green beans and stir fry 2 to 3 minutes to get some blistering and char spots, season lightly with salt and black pepper as you go.
5. Push beans to the side, add minced garlic (3 cloves) and 1 tsp minced fresh ginger if using, stir quickly about 20 to 30 seconds until fragrant but not burnt.
6. Pour the sauce over the beans and toss to coat, cook 1 to 2 minutes until sauce starts to thicken and glossy; if it seems too thick add a splash of water.
7. Stir in 2 tsp toasted sesame oil and crush in 1/2 to 1 tsp red pepper flakes or the broken up dried chili, adjust to your spice taste.
8. Taste and adjust seasoning with salt, pepper, or a touch more soy or sugar if needed.
9. Transfer to a serving dish, sprinkle with thinly sliced scallions and 1 tbsp toasted sesame seeds if using.
10. Serve hot as a quick side for rice or buffet style with other Chinese dishes, best eaten right away though it keeps a day in the fridge.
Equipment Needed
1. Large pot (for blanching the beans)
2. Large skillet or wok (for stir frying)
3. Colander or fine mesh strainer (to drain beans)
4. Bowl with ice water (to shock the beans)
5. Cutting board and chef’s knife (to trim beans and slice scallions)
6. Measuring spoons and 1/4 cup measure (for sauces and cornstarch slurry)
7. Small bowl or measuring cup (to mix the sauce and slurry)
8. Tongs or slotted spoon (to move and toss beans in the pan)
9. Spatula or wooden spoon (to stir and scrape up the sauce)
FAQ
Chinese Buffet Green Beans Recipe Substitutions and Variations
- Green beans: swap with asparagus tips, broccolini, or sugar snap peas — all cook fast and get the same snap and char (adjust cook time so they don’t get soggy).
- Light soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter flavor; both keep that salty umami vibe.
- Oyster sauce: replace with hoisin for a sweeter, thicker glaze, or use a vegetarian mushroom stir fry sauce if you want no seafood taste.
- Cornstarch slurry: arrowroot powder works 1:1 for glossy thickening, or use all-purpose flour mixed with cold water (use a bit more flour) if thats what you got.
Pro Tips
1) Blanch, dry, then sear hard. Blanching makes the beans bright and tender but you gotta dry them really well after the ice bath or the oil will spit and you wont get those nice charred spots. A kitchen towel or paper towels pressed gently works fast.
2) Heat the pan till it shimmers, not smoking. Use vegetable or canola oil cause they stand up to high heat. If the oil starts smoking you went too far and garlic will burn, so push the beans to the side and add the garlic only when the pan is hot but stable.
3) Make the sauce a little looser than you think you need. The cornstarch will thicken as it cooks and the beans will soak up liquid. If it looks too thick add a splash of water or broth, dont panic and dump a bunch of soy sauce or itll get too salty.
4) Finish with toasted sesame oil and chili at the end, not the start. Sesame oil loses its flavor with heat so add it right before serving. Same for crushed red pepper or a broken dried chili if you want subtle heat, or add more at the table so guests can control spice.
Chinese Buffet Green Beans Recipe
I finally nailed a Chinese Style Green Beans version that hits salty-sweet umami and disappears off the plate every time.
4
servings
137
kcal
Equipment: 1. Large pot (for blanching the beans)
2. Large skillet or wok (for stir frying)
3. Colander or fine mesh strainer (to drain beans)
4. Bowl with ice water (to shock the beans)
5. Cutting board and chef’s knife (to trim beans and slice scallions)
6. Measuring spoons and 1/4 cup measure (for sauces and cornstarch slurry)
7. Small bowl or measuring cup (to mix the sauce and slurry)
8. Tongs or slotted spoon (to move and toss beans in the pan)
9. Spatula or wooden spoon (to stir and scrape up the sauce)
Ingredients
1 lb (450 g) fresh green beans, trimmed
2 tablespoons vegetable oil (or canola)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced (optional but good)
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
2 teaspoons toasted sesame oil
1/4 cup water or low sodium chicken broth
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
1/2 to 1 teaspoon crushed red pepper flakes or 1 dried red chili, broken up, adjust to taste
Salt and black pepper to taste
2 scallions, thinly sliced (for garnish)
1 tablespoon toasted sesame seeds (optional, for garnish)
Directions
- Rinse and trim 1 lb green beans, then blanch in boiling salted water 2 to 3 minutes until bright green and just tender; drain and shock in ice water or run under cold water to stop cooking, drain well.
- Mix 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp granulated sugar, 1/4 cup water or low sodium chicken broth, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water); set sauce aside.
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering but not smoking.
- Add the green beans and stir fry 2 to 3 minutes to get some blistering and char spots, season lightly with salt and black pepper as you go.
- Push beans to the side, add minced garlic (3 cloves) and 1 tsp minced fresh ginger if using, stir quickly about 20 to 30 seconds until fragrant but not burnt.
- Pour the sauce over the beans and toss to coat, cook 1 to 2 minutes until sauce starts to thicken and glossy; if it seems too thick add a splash of water.
- Stir in 2 tsp toasted sesame oil and crush in 1/2 to 1 tsp red pepper flakes or the broken up dried chili, adjust to your spice taste.
- Taste and adjust seasoning with salt, pepper, or a touch more soy or sugar if needed.
- Transfer to a serving dish, sprinkle with thinly sliced scallions and 1 tbsp toasted sesame seeds if using.
- Serve hot as a quick side for rice or buffet style with other Chinese dishes, best eaten right away though it keeps a day in the fridge.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 136g
- Total number of serves: 4
- Calories: 137kcal
- Fat: 10.1g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 235mg
- Carbohydrates: 9.5g
- Fiber: 3.8g
- Sugar: 1.9g
- Protein: 2.7g
- Vitamin A: 776IU
- Vitamin C: 13.5mg
- Calcium: 64mg
- Iron: 1.4mg
