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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, water, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat a large skillet or wok over medium-high heat. Add vegetable oil.
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.
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.
Add the bamboo shoots to the skillet. Stir-fry for another 2-3 minutes, combining them well with the green beans.
If using, sprinkle the red chili flakes over the vegetables for a hint of heat.
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.
Cook for 1-2 minutes until the sauce thickens and evenly covers the vegetables.
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
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
