Chinese Garlic Roasted Green Beans
These garlic roasted green beans, rich with Chinese flavors, are the perfect oven side dish for both weeknights and special occasions.
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A symphony of sweet, savory, tangy, salty, and charred. This is a dish you’ll be craving again and again. Serve it with Air Fryer Tofu Nuggets, a bowl of warm rice, or simply by itself.
Ingredients and Substitutions
• Garlic: A power player in this recipe, it infuses the oil and garnishes the final dish, adding extra flavor and a crispy texture.
If you’re too lazy to deal with fresh garlic, toss the green beans with 2 tablespoons of oil and 2 teaspoons of garlic powder.
• Shaoxing wine: A Chinese rice wine with a unique and complex flavor ranging from nutty to malty to fruity.
• Brown sugar: Light brown sugar provides a soft dose of caramelized sweetness. Dark brown sugar is fine, too. Or swap in 1 tablespoon of honey, maple syrup, or granulated sugar.
• Cornstarch: This is the preferred thickener. But arrowroot powder and tapioca starch are good substitutes.
• Chili Crisp: Made with Sichuan peppercorns, fermented black beans, and other delicious aromatics, this crispy condiment is a flavor bomb. If you don’t have any, make do with a sprinkle of crushed red pepper flakes.
How Should I Store Garlic Roasted Green Beans?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
Any extra fried garlic can be stored, in an airtight container, at room temperature for up to 2 weeks or refrigerated for up to one month.
Can I Make Garlic Roasted Green Beans Ahead of Time?
Yes. The green beans can be finished in the sauce, refrigerated, reheated, and garnished right before serving.
The fried garlic chips can be made well in advance (see storage section above).
Ingredients
Method
- Place a small sieve over a heat-proof bowl and set it beside the stovetop, along with a paper towel-lined plate.
- Add the oil to a small saucepan over low heat. Once the oil is warm, add the garlic (it should sizzle gently). Cook until golden, stirring occasionally and adjusting heat as needed, 5 to 7 minutes.
- Meanwhile, preheat the oven to 450 ℉ (230 ℃) and line a sheet pan with parchment paper.
- Strain the garlic through the sieve, transfer to the paper towel-lined plate to drain, and season with salt (no need to clean the saucepan).
- Spread the green beans onto the prepared sheet pan. Drizzle with 2 tablespoons (26g) of the garlic oil and season with salt and pepper. Toss to coat. Bake until the green beans are browned in spots, about 15 minutes.
- In the same small saucepan, whisk together the soy sauce, Shaoxing wine, sugar, and cornstarch. Bring to a boil over high heat and cook until thickened, about 1 minute.
- Remove the green beans from the oven and pour the sauce over top. Toss to coat. Return to the oven and bake until sauce is caramelized, 2 to 5 minutes.
- Transfer the green beans to a serving platter. Top with chili crisp and garlic chips.
Notes
- You will have 2 tablespoons of the garlic oil remaining. Save it and use for another dish (fried rice, salad dressing, etc.)
- If you double the recipe, no need to double the amount of olive oil.
