Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
A sweet solution for getting flavor to stick to green beans
Sweet-and-Spicy Ginger Green Beans
This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.
The challenge of stir-frying green beans is that, more often than not, the flavorings slide off and you’re left biting into a bland bean. The key is cooking them in a sauce that actually sticks. Chef Charles Phan, owner of The Slanted Door, a popular Vietnamese restaurant in San Francisco, caramelizes sugar, then stir-fries string beans in the blistering heat of a wok. A final toss with sake and fish sauce coats the charred beans with a dark, bittersweet sauce. We adjusted the recipe to work without a wok. Phan’s recipe calls for blanching the beans first. We simplified by adding the beans to a very hot pan with a small amount of oil, then making a sauce around them as they cooked. We found a Dutch oven worked best to control splattering—drying the beans thoroughly also helped (though a large skillet works in a pinch). Cutting the beans on a bias gave us more surface area for better browning. To re-create Phan’s flavorful sauce—itself a take on nuoc mau, or Vietnamese caramel sauce—we used brown sugar instead of taking the time to caramelize white sugar. It gave us comparable depth and flavor.
4
Servings
Tip
Don't use an ill-fitting lid. A proper seal was key to this recipe, whether you cook the beans in a Dutch oven or a skillet. Have the lid ready as soon as you add water to the pan.
10 minutes
2 tablespoons packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
1 pound green beans, stemmed and halved on the bias crosswise
1/4 cup water
1 tablespoon finely grated fresh ginger
1/2 teaspoon red pepper flakes
2 tablespoons unseasoned rice vinegar
Ground white pepper
Ingredients
-
2
tablespoons packed light brown sugar
-
1
tablespoon fish sauce
-
1
tablespoon soy sauce
-
3
tablespoons vegetable oil, divided
-
1
pound green beans, stemmed and halved on the bias crosswise
-
¼
cup water
-
1
tablespoon finely grated fresh ginger
-
½
teaspoon red pepper flakes
-
2
tablespoons unseasoned rice vinegar
-
Ground white pepper
Directions
-
01In a small bowl, stir together the sugar, fish sauce and soy sauce. Set aside.See Demo
-
02In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add the beans and cook, without stirring, until beginning to color, about 3 minutes. Add the water and immediately cover the pan. Cook until the beans are bright green and barely tender, about 2 minutes.See Demo
-
03Clear a space in the center of the pan, then add the remaining 1 tablespoon oil to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about 30 seconds. Pour the sugar-fish sauce mixture into the skillet and cook, stirring occasionally, until the liquid has thickened and coats the beans, about 1 minute. Off of the heat, stir in the vinegar. Taste and season with pepper.See Demo
Tip: Don't use an ill-fitting lid. A proper seal was key to this recipe, whether you cook the beans in a Dutch oven or a skillet. Have the lid ready as soon as you add water to the pan.
In the store
More
Sides
Reviews
July 2, 2022
Deceptively wonderful side dish
I have told so many people about this recipe and served it many times. People just don’t believe the ingredients and are most surprised about the fish sauce ingredient.
June 19, 2022
Nice but Won't Make it to My Personal Cookboot
I gave it three stars because I chalk some of the final outcome to me - perhaps I didn't get the pan hot enough or some other instruction but I didn't get the char and I didn't get much flavor (perhaps because of it). Still, it was a nice change.
These green beans are fantastic and have become part of the weekly rotation. Make sure to let them char enough, you'll be rewarded for your patience! I always use red boat or three crabs brand of fish sauce- makes a big difference! Ground white pepper is nice addition, but won't make or break the meal if you don't have it. The flavor profile of these beans go well with lots of different mains. Have also used haricots verts in the past, works just as well but adjust for time to avoid soggy beans.
I just finished eating this dish for dinner and I must say it was pretty amazing. I was expecting to be disappointed as I thought with the amount of ginger called for it would over power the dish but it did not in any way. I used Three Crab fish sauce and grape seed oil for my vegetable oil, I've never used either in my cooking but I think it's the fish sauce that gives this dish a real depth of flavor. The dish was great and I added it to my list of things that will impress your dinner guests.
The reviews for this recipe are for subscribers only.
Please Log in or join today for $1.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
Thank you for your comment! Your comment is currently under moderation and will appear shortly.