Real Recipes From Real Home Cooks ®

cantonese green bean stir fry

(1 rating)
Recipe by
Angel Slave
Hwd, FL

Chinese Green Beans - 18 inch green beans sold in Asian markets - stay crisp during the stir-fry process. I ate this dish a few years back in a restaurant and played with ingredients until I came up with something which was a great copy of what I had eaten.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 10 Min
method Pan Fry

Ingredients For cantonese green bean stir fry

  • 3 Tbsp
    low-sodium soy saucxe
  • 3 Tbsp
    rice vinegar
  • 3 Tbsp
  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    red pepper flakes
  • 1 pkg
    8 oz tempeh, sliced
  • 1 tsp
  • 2 Tbsp
    vegetable oil, divided
  • 12 oz
    green beans, trimmed and halved (about 4 cups)
  • 1 md
    yellow bell pepper, thinly sliced (about 1 cup)
  • 6 oz
    fresh shitake mushrooms, quartered (about 2 cups)
  • 6 clove
    garlic, minced (about 6 teaspoons)
  • 2 Tbsp
    fresh ginger, minced
  • 4
    green onions, diced

How To Make cantonese green bean stir fry

  • 1
    Wisk together soy sauce, rice vinegar, honey, sesame oil , and red pepper flakes in bowl. Add tempeh and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Whisk 1/4 c water and cornstarch into marinade.
  • 2
    Heat 1 Tablespoon vegetable oil in large nonstick skillet, over medium high heat (I use a wok). Add tempeh and stir-fry 4 minutes or until golden. Transfer tempeh to plate with slotted spoon.
  • 3
    Add remaining 1 tablespoon vegetable oil to skillet. Add green beans and bell pepper, and stir-fry 6 minutes. Add mushrooms, and stir-fry 3 minutes. Add garlic & ginger & stir fry for 30 seconds.
  • 4
    Add tempeh and marinade to skillet, and cook, 1 minute, stirring often, or until sauce thickens slightly. Sprinkle with green onions, and serve Serves 6