Cook's Illustrated's Sauteed Green Beans with Garlic and Herbs

The perfect green bean is nicely browned, with a still-snappy and fresh texture.

Sichuan Dry Fried Green Beans

Sichuan Dry Fried Green Beans are popular both in China and the US. Restaurants deep-fry them but we made them healthy by searing them in a dry wok w/o oil.

Sautéed Green Beans with Garlic

Sautéed Green Beans with garlic is a wonderful, classic preparation for a green beans recipe. Totally delicious, quick and easy.

Stir-fried Chinese Green Beans with Pork

This Chinese green bean stir-fry may seem simple, but it’s truly delicious! We wok sear the green beans for flavor and stir-fry with crispy ground pork.

Stir-Fried Green Beans with Pork and Chinese Olive Vegetable

Stir-Fried Green Beans with Pork and Chinese Olive Leaves is one of the best tasting Chinese green bean recipes we ever had. Chopped and then wok fried with Chinese preserved olive vegetables these stir-fried green beans take on the unique flavor of the "olive vegetable".

Cryo-Blanched Green Beans Recipe | The Food Lab

Cryo-blanching before sautéing softens these green beans in much the same way that par-cooking would, leaving them with a fresh, green flavor and a slight crunch. A sprinkling of golden-brown fried garlic is a nice touch on these or, well, pretty much any vegetable.

Stir-Fried Green Beans and Five-Spice Dry Tofu

There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook.

Pork Stir Fry with Green Beans

Stir Fried Green Beans with Pork - made with readily available ingredients and on the table in 15 minutes, this Japanese home cooking meal packs a serious punch in the flavour department!

"Dry-Fried" Green Beans With Romesco Sauce

This quick and easy green bean side dish comes together in just minutes with the help of your broiler and some Spanish romesco sauce.

Szechuan Beans Recipe | Cook the Book

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan pe...