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Chinese Green Beans Mushroom

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This dish mixes charred green beans with soft mushrooms, tied together by a rich, thick stir-fry sauce with soy, black bean, and vegetarian oyster flavors. The beans are pan-cooked for a charred, textured finish, while the mushrooms add a wooded, earthy taste. The sauce coats every bit perfectly, making it great as a main paired with rice or noodles. With just 25 minutes needed, it's an easy choice for busy nights or Chinese-inspired comfort food at home.
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Updated on Wed, 30 Apr 2025 16:14:48 GMT
Stir-fried Green Beans and Mushrooms Pin it
Stir-fried Green Beans and Mushrooms | tastefullyrecipe.com

These crispy green beans with mushrooms blend snappy veggies and soft fungi in a deeply flavorful sauce. The mix gives you both crunch and tenderness in every mouthful. Each component works together to make a meal that's filling and tasty without being complicated.

I stumbled onto this dish while learning real Chinese cooking methods. The way the beans get that blistered skin totally changed how I think about cooking veggies. I never knew high heat could make vegetables taste so incredible.

Smart Ingredient Picking

  • Green beans: Go for bright beans that break with a snap – that's how you know they're fresh and will get that perfect char
  • Mixed mushrooms: Try different kinds together to build complexity, since each mushroom brings its own earthy taste to your plate
  • Aromatics (garlic and onion): Look for weighty garlic bulbs and onions with snug outer skins to get the strongest flavor base

Step-By-Step Cooking Guide

Getting Beans Crispy:
Grab your biggest wok or heavy pan. Get your oil hot until it's shimmering. Spread beans out flat and let them sit still while they char up nice.
Starting Your Flavor Base:
Add a bit more oil over medium-high flame. Cook those onions until they're see-through and sweet. Toss in your chopped garlic and wait for that amazing smell to fill the room.
Working With Mushrooms:
Dump in all your mushroom types. Let them sweat out their water. Watch them change from firm chunks to silky pieces.
Mixing In Sauce:
Add your sauce mix. Keep it bubbling gently as you stir. You'll notice it getting thicker as it coats everything.
Putting It All Together:
Put those crispy beans back in. Mix everything so it's all coated nicely. Top with some sesame seeds before serving.
Easy Green Bean Mushroom Stir-fry Pin it
Easy Green Bean Mushroom Stir-fry | tastefullyrecipe.com

The mushrooms are the biggest hit with my family. Even my veggie-avoiding daughter asks for more when I make these charred green beans. The browning brings out such a natural sweetness that they don't even taste like the same vegetable anymore.

Tasty Companions

This colorful stir-fry goes great with some fluffy jasmine rice that soaks up all that yummy sauce. If you're watching carbs, try it with riced cauliflower instead – it works really well with these veggies. Add a small bowl of miso soup on the side for a complete meal with Asian flair.

Make It Your Own

Switch things up by throwing in whatever's in season – try asparagus in springtime or colorful peppers during summer months. Want more substance? Toss in some tofu or tempeh to make it heartier. You can always tweak how sweet or spicy the sauce is based on what your family likes best.

Saving Extra Portions

Any leftovers will stay good in a sealed container for about three days in your fridge. When you're ready to eat them again, just add a tiny bit of water to loosen up the sauce and warm it all up slowly 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 | tastefullyrecipe.com

Making this dish for so many years has taught me what Chinese cooking is all about – taking basic ingredients and turning them into something amazing through good technique. This has become my kitchen standby, always reliable but never boring to cook.

Frequently Asked Questions

→ Which mushrooms should I use for the dish?
Oyster or brown shimeji are excellent, but button, cremini, or shiitake work just as well.
→ Can I prep the sauce beforehand?
Sure! You can mix the stir-fry sauce up to 2 days early. Store it in the fridge, and stir it before using.
→ How do I char the green beans perfectly?
Use a hot pan! Let them sit still for a couple of minutes without stirring to get that nice crispy texture.
→ What's a good alternative for Shaoxing wine?
Dry sherry or mirin can work. Skip the wine entirely if you don’t use alcohol, though it adds a lot of depth.
→ How long does this stir-fry stay fresh?
Keep it in an airtight box in the fridge for up to 3 days. Heat again in a pan or microwave when ready to eat.

Green Beans Mushroom Dish

A simple dish of charred green beans and tender mushrooms tossed in a rich, flavorful Asian-style sauce, perfect with rice or noodles.

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


Difficulty: Intermediate

Cuisine: Chinese

Yield: 2 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Mushroom and Green Bean Mix

01 300g mushrooms (oyster and brown shimeji are great choices)
02 300g green beans, ends trimmed and cleaned
03 1/2 small onion, thinly sliced
04 1 small bell pepper, deseeded and sliced into strips
05 2 cloves garlic, finely chopped
06 1 teaspoon fresh ginger, finely grated
07 2 tablespoons neutral oil, use in two portions

→ Sauce for Stir-Fry

08 1 tablespoon garlic black bean paste
09 1 tablespoon soy sauce
10 1 tablespoon mushroom-based vegetarian oyster sauce
11 6 tablespoons water at room temperature
12 1/2 tablespoon Chinese rice or black vinegar
13 1-1/2 tablespoons cornstarch for thickening
14 2-4 tablespoons unrefined cane sugar
15 1 tablespoon sesame oil for flavor
16 1 tablespoon Shaoxing wine (optional, but adds depth)
17 1 teaspoon Sriracha (add-to-taste, optional)

→ To Serve

18 Steamed noodles or rice
19 Sesame seeds, lightly toasted for garnish

Instructions

Step 01

In a bowl, stir together all ingredients for the sauce. Make sure the cornstarch dissolves completely. Tweak sweetness or saltiness until you love it, and set to the side.

Step 02

Break off the tips of the green beans, pulling away any strings or fibers you spot.

Step 03

Warm up 1 tablespoon of the oil in a big pan over medium heat. Add the green beans and let them brown undisturbed on one side for a couple of minutes. Keep flipping them around until they get a shriveled, blistered look, about 10 minutes. Take the beans out and keep them aside.

Step 04

Turn the heat to high and pour in the rest of the oil. Toss in the onion, garlic, and ginger. Stir them until they give off a lovely aroma, just a minute or two.

Step 05

Throw in the bell pepper slices and stir-fry for around 2 minutes. Next, add the mushrooms, letting them soften for another couple of minutes.

Step 06

Mix the sauce one more time and pour it into the pan over medium heat. Stir it constantly until it thickens into a smooth glaze. Toss the cooked green beans back into the pan, making sure everything gets coated in the sauce. Add a splash of water if it feels too thick. Taste and adjust with mushroom oyster sauce if needed.

Notes

  1. This sauce is great with other veggies, tofu, or tempeh—it’s super flexible!
  2. You can make the sauce ahead of time and use it in other dishes.

Tools You'll Need

  • A sturdy skillet or frying pan
  • A bowl to mix the sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy from the soy sauce and black bean paste
  • Has 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