Green Beans and Bamboo Shoots
Elevate your stir-fry game with this vibrant and flavorful recipe for Green Beans and Bamboo Shoots. Featuring tender-crisp green beans and delicately earthy bamboo shoots, this dish is stir-fried to perfection with aromatic garlic and ginger. A savory sauce made from soy sauce, oyster sauce, and sesame oil ties everything together, while optional red chili flakes add a customizable touch of heat. Ready in just 25 minutes, this quick and healthy side dish pairs beautifully with steamed rice or can stand alone as a light vegetarian meal. Perfect for weeknight dinners or as a fresh addition to Asian-inspired feasts, this recipe is a delightful mix of texture, color, and bold umami flavors.
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Ingredients
- 400 grams green beans
- 200 grams bamboo shoots (canned or fresh)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoons water
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
Directions
Step 1
Wash and trim the ends of the green beans. Cut them into 2-inch pieces. If using canned bamboo shoots, drain and rinse them thoroughly. If using fresh bamboo shoots, peel and slice them into thin strips.
Step 2
In a small bowl, mix soy sauce, oyster sauce, sesame oil, water, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Step 3
Heat a large skillet or wok over medium-high heat. Add vegetable oil.
Step 4
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Step 5
Add the green beans to the skillet. Sprinkle with salt and stir-fry for 3-4 minutes until the beans start to soften but still retain some crunch.
Step 6
Add the bamboo shoots to the skillet. Stir-fry for another 2-3 minutes, combining them well with the green beans.
Step 7
If using, sprinkle the red chili flakes over the vegetables for a hint of heat.
Step 8
Give the sauce mixture a quick stir to ensure the cornstarch hasn’t settled at the bottom. Pour the sauce into the skillet, stirring to coat all the vegetables.
Step 9
Cook for 1-2 minutes until the sauce thickens and evenly covers the vegetables.
Step 10
Remove from heat and transfer the stir-fry to a serving dish. Serve hot as a side dish or paired with steamed rice for a light meal.
Nutrition Facts
| Serving size | (751.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 582.8 |
| Total Fat 41.9g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 23.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3290.1mg | 0% |
| Total Carbohydrate 49.0g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 19.9g | |
| Protein 16.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 216.4mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2109.1mg | 0% |
Source of Calories