Stir-Fried Beans & Onions


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

In Chinese cooking, although specific types of vegetables are used for their intrinsic taste and texture, there are also many dishes that are generic. In almost all stir-fried dishes, such as this one from Shanghai, a blend of seasonings is used. It is rare to see a dish without aromatics, as individual flavours are not a part of the culinary heritage.


  • 300 g/11 oz runner/green beans, cut diagonally into pieces 1cm/½in wide
  • 15 ml/1 tbsp vegetable oil
  • 5 ml/1 tsp ginger paste
  • 15 ml/1 tbsp chilli bean paste (dou banjiang)
  • 2.5 ml/½ tsp sugar
  • 5 fat spring onions/scallions, cut into 5cm/2in lengths
  • 5 ml/1 tsp sesame oil
  • 100 ml/ fl oz/scant ½ cup water


    1. Blanch the beans in a pan of boiling water for 20 seconds, then drain, rinse with cold running water, and drain again.
    2. Heat the oil in a wok over high heat, then add the ginger and fry for 20 seconds. Add the chilli bean paste and sugar and fry for 20 seconds.
    3. Add the beans, spring onions and sesame oil and stir-fry vigorously for 1—2 minutes, then sprinkle in the water. Fry for 1 minute, or until the beans are just tender. Serve immediately.