This hearty Green Bean and Potato Stew blends bold northern Chinese flavors with simple, wholesome ingredients for a quick and nourishing meal.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s low in saturated fat yet rich in flavor.
Ready in just 30 minutes, it’s a perfect everyday dish that’s satisfying, easy to prepare, and ideal for meal prep.
Green Bean and Potato Stew
Equipment
- 1 large pan (or wok)
- 1 small bowl
- 1 spatula or wooden spoon
- Knife and cutting board
- Measuring Spoons and Cups
Ingredients
Sauce:
- 2 tablespoons sweet flour sauce tian mian jiang
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
Cooking Ingredients:
- 2 tablespoons peanut oil or vegetable oil
- 2 cloves garlic thinly sliced
- 1 green onion sliced (white and green parts separated)
- 225 g ½ lb green beans, trimmed
- 225 g ½ lb russet potato, halved and sliced ½ cm thick
- 1½ cups water
Instructions
- Prepare the Sauce: In a small bowl, combine 2 tablespoons of sweet flour sauce (tian mian jiang), 1 tablespoon of light soy sauce, 1 tablespoon of water, and 1 teaspoon of sugar. Stir gently until the sauce becomes smooth and the tian mian jiang dissolves completely. This process ensures the flavors meld evenly and forms a rich base for the stew.
- Heat the Pan and Oil: Place a large pan or wok over medium heat. Add 2 tablespoons of peanut oil or vegetable oil. Allow the oil to heat for about 1 minute until shimmering. Properly heated oil will help release the flavors of aromatics and prevent burning.
- Sauté Garlic and Onion Whites: Add 2 thinly sliced garlic cloves and the white part of the green onion to the hot oil. Stir continuously for about 1 minute, releasing a fragrant aroma without letting the garlic brown excessively. This step builds the aromatic foundation for the stew.
- Infuse the Sauce: Lower the heat to medium-low and pour the prepared sauce into the pan. Stir gently and let it cook for 2 to 3 minutes until fragrant. Cooking the sauce before adding vegetables deepens the flavor and ensures it coats the ingredients evenly.
- Add Green Beans: Turn the heat to medium. Add the trimmed green beans to the pan and toss them so they are evenly coated with the sauce. Stir gently for 2 to 3 minutes to ensure the beans absorb flavor while retaining a crisp-tender texture.
- Add Potatoes and Water: Add the halved and sliced russet potato pieces to the pan. Pour in 1½ cups of water to cover the vegetables partially. This will create a flavorful broth that steams and cooks the vegetables while integrating the sauce flavors.
- Bring to a Boil: Turn the heat to medium-high and allow the mixture to come to a gentle boil. Stir occasionally to prevent sticking and ensure even cooking. This step begins tenderizing the potatoes while allowing the flavors to develop.
- Simmer Covered: Once boiling, reduce the heat to medium and cover the pan with a lid. Let the stew simmer for 5 minutes so the vegetables cook evenly. Covering traps steam, allowing flavors to infuse and textures to soften uniformly.
- Uncover and Reduce: Remove the lid and continue to cook uncovered for another 5 to 10 minutes. Stir occasionally to monitor texture. Potatoes should be tender, and beans should be vibrant. If the sauce is too thin, increase heat slightly to reduce it; if too dry, add a splash of water.
- Final Touch and Serve: When the vegetables are tender and the sauce is thickened to your liking, turn off the heat. Transfer the stew to a serving plate. Garnish with the green part of the sliced green onion. Serve immediately while hot, pairing as a side or enjoying as a wholesome vegetarian main dish.
Notes
- Use fresh green beans for the best texture and flavor — they should be crisp, bright green, and tender after cooking.
- Russet potatoes work well for this stew because they absorb flavors and soften nicely, but Yukon Gold potatoes are also a good alternative for a creamier texture.
- Adjust the sweetness in the sauce to your preference; you can add slightly more sugar for a richer taste or reduce it for a milder flavor.
- Stir gently to avoid breaking the potatoes during cooking.
- Taste and adjust seasoning before serving — adding a dash more soy sauce or a pinch of salt can enhance flavor.
Chef’s Secrets: Elevating Green Bean Potato Stew
The secret to making this stew truly shine lies in layering flavors.
Start by properly sautéing garlic and the white parts of the green onion — this forms a fragrant base that infuses the entire dish.
Cooking the sauce before adding vegetables allows its aromas to deepen.
Choosing fresh produce ensures a vibrant taste, and controlling the simmering process will help maintain both texture and flavor.
Finally, a gentle reduction at the end concentrates the sauce, giving this humble stew a truly bold character.
Serving Suggestions: Pairing and Presentation Ideas
This Green Bean and Potato Stew works beautifully as a stand-alone vegetarian main or as a flavorful side dish to a larger meal.
Serve it alongside steamed jasmine rice or a bowl of plain quinoa for a complete, balanced plate.
A light cucumber salad or pickled vegetables adds refreshing contrast.
For an elevated presentation, garnish with finely chopped scallions or a sprinkle of toasted sesame seeds, which add both visual appeal and an extra layer of flavor.
Storage Tips: Keeping Stew Fresh
This stew is best enjoyed fresh but stores well for later meals.
Transfer cooled stew to an airtight container and refrigerate for up to 3 days.
When reheating, warm gently over low heat on the stove to maintain texture and prevent overcooking.
You can also freeze the stew for up to a month; reheat slowly to preserve flavor.
Adding a touch of water during reheating helps restore the sauce’s consistency if it has thickened too much in storage.
Frequently Asked Questions
1. Can I use frozen green beans instead of fresh?
Yes, frozen green beans can be used. Add them directly without thawing, but reduce the simmering time slightly to avoid overcooking and losing texture.
2. What can I substitute for sweet flour sauce (tian mian jiang)?
You can substitute hoisin sauce or a mix of miso paste with a little sugar for a similar sweet-savory flavor. Adjust amounts to taste for the closest match.
3. Can I make this stew in advance?
Absolutely. This stew tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently before serving.
4. How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari and ensure the sweet flour sauce is gluten-free. Many Asian stores sell gluten-free versions of tian mian jiang.
5. Can I add protein to this stew?
Yes — firm tofu, tempeh, or cooked beans work well for added protein. Add them toward the end of cooking to preserve their texture.
