Blistered Green Beans with Black Bean Sauce
Wrinkled, charred green beans tossed in black bean sauce and a swirl of chilli oil. A great side or light dinner.
Made with Black bean sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £0.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure the beans are completely dry. Wet beans will spit and steam rather than blister.
- 2
Heat the oil in a wok or large frying pan over a high heat until almost smoking.
- 3
Add the beans in a single layer. Fry for 6 to 8 minutes, tossing only now and then, until blistered and wrinkled with dark patches.
7 min - 4
Add the garlic and fry for 30 seconds. Pour in your ready made black bean sauce (see the base recipe) and bubble for 1 minute until sticky and coating the beans.
1 min 30 s - 5
Take off the heat, drizzle with your ready made Chinese chilli oil (see the base recipe), and scatter with the sesame seeds. Serve hot.
Tips
- Resist stirring too often. Letting the beans sit on the hot pan is what gives the blistered skin.
- Add the garlic late, because it burns quickly in a very hot wok.
- For a main dish, add 200 g of crispy tofu cubes or minced pork cooked first.
Storing and freezing
Best eaten straight away. Keeps 2 days in the fridge once cooled within 1 hour. Reheat quickly in a hot pan until steaming hot.
Questions
Can I use frozen green beans?
Yes, but defrost and dry them very well first. They will not blister as well as fresh ones.
Is it spicy?
Mildly. The chilli oil adds warmth, so use less for a gentler dish or more for heat.
What can I use if I do not have a wok?
A large heavy frying pan or cast iron skillet works well. Cook in two batches if needed to avoid crowding.
More made with black bean sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.