These blistered garlic green beans are one of those simple side dishes that somehow end up stealing the spotlight. Quick to make, garlicky in the best way, and perfectly crisp-tender — this is the kind of veggie dish I could eat on repeat.
The trick here is a quick flash fry that gives the beans those signature wrinkly skins while keeping the inside tender with a slight crunch. Then we toss them in loads of minced garlic while the pan is still hot. It’s bold, savory, and so satisfying.
I usually serve this with a cozy bowl of jasmine rice and something like pork potstickers or grilled tofu. Honestly though, I’ve been known to eat an entire plate of these green beans straight out of the wok when I’m too hungry to wait.
Why This Dish Always Works
You know how green beans sometimes end up either rubbery or bland? Not here. The quick frying gives them that charred, slightly smoky edge, and the garlic clings to the blisters like magic.
I first learned this method from a street vendor in Kolkata who tossed beans in a screaming hot wok for mere seconds. Years later, I watched a friend’s mom in Delhi do the same — this style clearly has its fans across borders.
It’s fast, has just a handful of ingredients, and comes together in one pan. Great for weeknights, or as an extra dish when guests show up unannounced (which, in my family, is always).
How I Prep the Green Beans Before Frying
Before anything else, get those beans bone dry. That’s non-negotiable. If they’re even a little damp, they’ll make the oil go wild — and I speak from a burn or two in the past.
I usually wash them in the morning, spin them in my salad spinner, then spread them out on a clean dish towel to dry while I prep other stuff. If I’m feeling lazy, I’ll pat them down and let them sit out for 30 minutes or so.
You want them totally dry, not just surface dry. This little patience step makes all the difference when that oil starts bubbling.
My Go-To Tips for Frying Green Beans
I don’t deep fry often, but when I do, I like to keep it small and controlled. I use a narrow-bottom wok or a small saucepan — it means I don’t have to use a ton of oil and still get that nice blister.
A trick I picked up from my aunt: stick the tip of a wooden chopstick or a spatula handle in the oil. If tiny bubbles form around it right away, you’re good to go. If not, wait a bit longer — lukewarm oil just makes soggy beans.
The beans only need 90 seconds or so. As soon as they start to wrinkle, pull them out. Overfrying makes them soft, and you’ll miss that contrast of crispy skin and crunchy center.
Use tongs or a slotted spoon, and lay them on paper towels so they don’t carry excess oil into the final sauté.
What I Do With the Leftover Oil
Hot oil always feels like a dilemma — toss it or save it? Personally, I save it if it smells fine and hasn’t darkened too much.
After frying, I carefully pour it into a bowl to cool down. Once it’s at room temperature, I strain it through a fine mesh sieve (sometimes with a coffee filter if there are lots of burnt garlic bits), then store it in a clean glass jar.
I label it with a piece of tape and the date so I know how long it’s been sitting. I usually try to reuse it within 3 weeks, especially for dishes that need just a bit of oil and not a fresh pour.
And please — don’t pour oil down the drain. It messes with plumbing and isn’t great for the planet. If you’re discarding it, seal it in a container and throw it in the trash.
How I Serve These Green Beans
These green beans are a total chameleon. I’ll toss them next to dumplings and rice for a weeknight dinner, or pile them beside pan-fried tofu or grilled salmon.
Sometimes I even chop them up and add them to a fried rice the next day — the garlicky punch is so good with eggs and rice. And if I’m doing a bigger Chinese-style dinner spread, this is always the first side to disappear.
Garlic Green Beans
This is one of those quick side dishes I keep coming back to—crisp-tender green beans with blistered skins, tossed in golden sautéed garlic and just the right pinch of salt. It’s a simple stir-fry that brings big flavor with very little effort. Serve it alongside steamed rice or dumplings for a meal that feels like takeout, only better.
Ingredients
- 1 pound fresh green beans, washed and thoroughly dried
- 2½ tablespoons garlic, finely minced (about 5 to 6 cloves)
- ½ cup neutral oil (like vegetable or safflower oil)
- ¼ teaspoon kosher salt or garlic salt
Optional Garnish:
- Toasted sesame seeds
- A pinch of red pepper flakes
Instructions
- Start by trimming off the ends of the green beans. If some are on the longer side, feel free to snap them in half so they’re easier to manage in the pan.
- In a wok or deep skillet, heat your oil over medium-high. You’ll know it’s ready when a green bean sizzles as soon as it touches the oil. (Chopsticks bubbling at the tip also do the trick as a test!)
- Fry the green beans in batches for about 2 minutes each, just until the skin begins to pucker and blister slightly. They should still stay bright and snappy inside. Scoop them out with a slotted spoon or spider strainer and let them rest on paper towels to drain excess oil.
- Once all the beans are cooked, carefully pour the oil into a heat-safe bowl. (Let it cool first if you’re nervous about handling hot oil!) No need to wipe the pan—those garlicky remnants are perfect for the next step.
- Bring the wok back to medium-high heat and add the minced garlic. Stir it around for 30 seconds to a minute until it smells amazing and turns lightly golden.
- Toss the green beans back into the pan, sprinkle in the salt, and stir-fry for another minute so everything mingles. Once they’re coated and sizzling, remove from heat and transfer to your serving dish.
- Top with sesame seeds or red pepper flakes if you’re feeling fancy—and dig in.
Notes
- Don’t skip drying the beans—they won’t blister properly if wet.
- Chinese long beans or wax beans also work beautifully in this recipe.
- If you don’t have a wok, a high-sided skillet or saucepan will do. Just make sure the beans aren’t too crowded while frying.
These garlicky green beans go great with:
- Fried rice or jasmine rice
- Chicken chow mein
- Dumplings or pork potstickers
Storage
Best served fresh, but leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet to bring back some crispness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 331Total Fat 32gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 28gCholesterol 0mgSodium 186mgCarbohydrates 12gFiber 4gSugar 4gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make these in the air fryer?
Yes, and I do that when I don’t want to deal with hot oil. Toss them with a little oil and air fry at 400°F for 8–10 minutes, shaking once. They won’t be quite as blistered, but they’ll still taste great.
What kind of oil should I use?
Something neutral with a high smoke point. I like safflower or peanut oil. Avoid olive oil here — it burns too easily.
Can I skip the frying and just sauté?
You can, but the blistering adds that unique texture. If you’re skipping the oil for health reasons, just sauté the beans in a hot pan until lightly charred and then add the garlic.
Can I add other flavors?
Totally. A splash of soy sauce or a few drops of sesame oil at the end can be nice. Sometimes I even add chili flakes if I want a bit of heat.
Storage Notes
If you have leftovers (rare at my place), store them in an airtight container in the fridge. They’ll keep for about 2 days. Reheat in a skillet with a touch of oil to bring back some of the crisp.
Microwaving works too, but they’ll be a bit softer. I still happily eat them cold, though, especially over a rice bowl.
Try Other Green Bean Recipes:
