Green Bean and Potato Stew
A quick, flavorful northern Chinese stew combining tender green beans and potatoes in a fragrant, savory sauce. This plant-based dish is rich in fiber, low in saturated fat, and easy to prepare — perfect for a satisfying weekday dinner or simple meal prep.
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.
