This quick and flavorful Stir-Fried Green Beans with Hoisin and Ginger brings together the perfect balance of sweet, salty, and tangy. Hoisin sauce—often called the “Asian ketchup” for its versatility—is rich and slightly smoky, while fresh ginger adds a bright, spicy lift. Together, they turn simple green beans into an irresistible side dish that pairs beautifully with grilled meats, tofu, or rice. Best of all, it comes together in under 15 minutes for a weeknight-friendly dish that tastes restaurant-worthy.
INGREDIENTS:
1 pound tender green beans, stemmed, rinsed, and dried
2-3 tablespoons Hoisin sauce
1/4 cup liquid from a bottle of sushi ginger (“gari” in Japanese) –OR- 2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sugar
1-inch fresh ginger, peeled, grated finely on a ginger grater or micro-plane, and squeezed for juice, pulp discarded
1/2 cup water
Salt and pepper to taste
Grapeseed or other neutral oil as needed
METHOD:
Place a large wok or 14-inch skillet with a lid over high heat until very hot.
Add enough oil to lightly coat the bottom of the pan (about 1/16 inch). When the oil is shimmering and nearly smoking, carefully add the green beans. Stir-fry, turning frequently with tongs, until the beans blister and brown in spots, about 4 minutes.
If the beans are not yet tender but beginning to scorch, carefully add ½ cup water, cover tightly, and steam for 2–3 minutes. Remove the lid and continue cooking until any remaining water has evaporated.
Stir in the hoisin sauce, ginger juice, sugar, and ginger liquid or vinegar. Toss to coat the beans evenly. Cook for 1–2 minutes, stirring, until the sauce thickens slightly and clings to the beans.
Taste and adjust seasoning with salt and pepper. Serve hot as a side dish or over steamed rice.
YIELD: Serves 4
