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Savory Green Beans Stir-Fry

Featured in Sides That Aren't Boring.

This stir-fry combines chewy, blistered green beans and earthy mushrooms topped in a bold, umami-forward soy-based sauce. Start with fresh beans and let them char slightly for the perfect crunch. Add mushrooms for flavor depth and toss them in a silky mix of soy, black bean, and vegetarian oyster sauces. Everything comes together in under 25 minutes, making it the ideal choice for a quick meal served over a bed of warm rice or noodles. It's the perfect solution for a fast dinner with takeout vibes.
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Updated on Sun, 30 Mar 2025 00:21:36 GMT
Stir-fried Green Beans and Mushrooms Pin it
Stir-fried Green Beans and Mushrooms | mecooking.com

These stir-fried mushrooms with blistered green beans combine snappy, slightly charred beans with soft mushrooms in a flavor-packed sauce. The mix gives you wonderful texture contrasts and tastes that turn an ordinary weekday meal into something special. All the components work together to create a dish that's both filling and healthy.

I stumbled upon this way of cooking while learning about real Chinese cooking methods. The way the green beans get blistered totally changed how I think about cooking veggies, showing me that cranking up the heat can make flavors so much deeper.

Smart Ingredient Choices

  • Green beans: Go for beans that are bright and snap when you bend them - this shows they're fresh and will get that amazing blistered outside
  • Mixed mushrooms: Throw in different types to build complex earthy flavors, as each mushroom brings its own special taste
  • Aromatics (garlic and onion): Pick out firm garlic bulbs and onions with tight outer skins for the strongest taste foundation

Step-By-Step Cooking Guide

Getting Those Beans Blistered:
Grab a big wok or heavy pan. Heat your oil till it's shimmering. Spread beans out flat and let them char without moving them around.
Making Your Flavor Base:
Heat the rest of your oil on medium-high. Cook onions until they turn see-through and get sweet. Throw in chopped garlic and cook till your kitchen smells amazing.
Adding The Mushrooms:
Toss in whatever mushrooms you picked. Let them sweat out their moisture. Watch them change from firm to soft and silky.
Mixing In The Sauce:
Add your sauce mix. Keep it bubbling gently while you stir. Look for it to thicken up and coat everything nicely.
Putting It All Together:
Put those blistered beans back in. Mix everything so it's all coated well. Top with some sesame seeds to finish.
Easy Green Bean Mushroom Stir-fry Pin it
Easy Green Bean Mushroom Stir-fry | mecooking.com

The mushrooms are what my family can't get enough of. Even my daughter, who usually pushes veggies around her plate, always wants more of these blistered green beans. The way they caramelize brings out this natural sweetness that completely changes them.

Tasty Serving Ideas

Enjoy this colorful stir-fry with some fluffy jasmine rice that'll soak up all that yummy sauce. If you're watching carbs, try cauliflower rice instead - it works great with these veggies. Add a small bowl of miso soup on the side and you've got yourself a complete Asian-inspired dinner.

Make It Your Own

Switch things up by throwing in whatever's in season - maybe asparagus in spring or some colorful bell peppers in summer. If you want more protein, toss in some tofu or tempeh to make it more filling. You can always tweak how sweet or spicy the sauce is based on what your family likes.

Storing What's Left

Pop any leftover stir-fry in a sealed container and it'll stay good for about three days in your fridge. When you want to eat it again, add a little splash of water to liven up the sauce and warm it slowly over medium heat so the veggies don't get mushy.

Close-up Green Bean Mushroom Stir-fry Recipe Pin it
Close-up Green Bean Mushroom Stir-fry Recipe | mecooking.com

After making this dish countless times, I've really come to see how it captures what Chinese cooking is all about: taking simple ingredients and using the right techniques to turn them into something amazing. This dish has become my kitchen standby - reliable but always fun to make.

Frequently Asked Questions

→ Which mushrooms should I use for this dish?
Oyster mushrooms and brown shimeji mushrooms make an excellent combo, but feel free to use cremini, button, or shiitake mushrooms instead.
→ Can I prep the stir-fry sauce in advance?
Totally! Mix the sauce a couple of days ahead and store it tightly covered in the fridge. Stir it well before using.
→ How do you blister green beans perfectly?
Cook green beans in a super hot pan and don’t stir them too much. For the best char, leave them untouched for a few minutes at a time.
→ What can I use instead of Shaoxing wine?
Dry sherry or mirin is a great swap. If you need an alcohol-free option, just leave it out—it’ll still taste great.
→ How long can leftovers stay fresh?
Store in the fridge in a sealed container, and it’ll stay good for up to three days. Warm it up in the microwave or a pan before eating.

Green Beans Mushroom Stir-Fry

This Green Beans and Mushroom Stir-Fry blends toasted green beans with soft mushrooms, all covered in a deliciously rich and umami-packed Asian sauce.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Mariana

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Chinese

Yield: 2 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Veggies and Base

01 Trim the ends off 300g of fresh string beans or green beans.
02 Use 300g of mixed fresh mushrooms (brown shimeji and oyster are a great combo).
03 Slice one small bell pepper into thin strips and discard the seeds.
04 Half an onion, sliced thinly.
05 Mince 2 garlic cloves.
06 Grate 1 teaspoon of fresh ginger.
07 Split 2 tablespoons of neutral oil between steps.

→ Sauce Mix

08 Add 1 tablespoon soy sauce.
09 Use 1 tablespoon garlic black bean sauce.
10 Add 1 tablespoon mushroom-flavored vegetarian oyster sauce.
11 Mix in 6 tablespoons water at room temperature.
12 Add 2-4 tablespoons sugar made from cane.
13 Optional: Include 1 tablespoon Shaoxing wine for extra flavor.
14 Choose between 1/2 tablespoon black vinegar or rice vinegar.
15 Include 1 1/2 tablespoons of cornstarch.
16 1 tablespoon sesame oil adds a nutty touch.
17 Spice it up with 1 teaspoon sriracha if you like.

→ Serving Ideas

18 Sesame seeds (toasted).
19 Pair with steamed rice or noodles.

Instructions

Step 01

In a mixing bowl, combine all sauce ingredients and stir until the cornstarch dissolves completely. Taste test, adjusting as you like. Keep it aside.

Step 02

Break off both ends of the green beans and remove any strings you find.

Step 03

Heat 1 tablespoon of oil in a big pan over medium-high. Place green beans in and let them brown for about 2-3 minutes without stirring. Cook for 10 minutes, turning now and then, until they’re wrinkly with charred spots. Take out and set them aside.

Step 04

Using the same pan, add the rest of the oil and heat it up. Toss in the ginger, onion, and garlic, then stir for 1-2 minutes until it smells amazing.

Step 05

Throw the sliced bell pepper into the pan and stir it for 2 minutes. Then, add the mushrooms and cook, stirring occasionally, for another 2-3 minutes.

Step 06

Give the sauce another stir and pour it into the pan. Stir on medium heat as it thickens. Toss in the green beans and mix everything well so it’s all coated. If too thick, thin it out with water. Taste and make any adjustments, like adding extra vegetarian oyster sauce.

Notes

  1. This sauce is super flexible—works well with tofu, tempeh, or other veggies!
  2. Make the sauce ahead and use it for quick stir-fry meals later.

Tools You'll Need

  • A large frying pan or skillet.
  • A bowl for mixing up the sauce.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy from black bean sauce and soy sauce.
  • Sesame is present in sesame oil and seeds.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 313
  • Total Fat: 22 g
  • Total Carbohydrate: 25 g
  • Protein: 6 g