Gluten-Free Chinese-Style Green Beans with Garlic and Peppers

Celiac.com 02/07/2026 - Chinese-style green beans have earned a devoted following because they deliver big flavor with a short ingredient list. Across many Chinese home kitchens, quick cooking over high heat is used to turn everyday vegetables into something deeply satisfying—crisp-tender beans with blistered spots, fragrant garlic, and a savory sauce that clings to every bite. Variations show up from family-style stir-fries to restaurant dishes, sometimes with chilies, sometimes with fermented flavors, but nearly always with that unmistakable garlic aroma.

Historically, stir-frying developed as a practical cooking method that conserved fuel and cooked food fast in a hot wok. Green beans became a perfect candidate: they hold their shape, take on char, and pair well with bold aromatics. This gluten-free version keeps the classic Chinese taste by using gluten-free tamari and a touch of toasted sesame oil, while fresh peppers add sweetness and color without overwhelming the beans.

Recipe Overview

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These green beans are quickly blistered for smoky flavor, then tossed with garlic, peppers, and a glossy gluten-free sauce. They are great as a side dish, or served over rice as a simple main.

Ingredients (Serves 3 to 4)

• 1 pound fresh green beans, trimmed and thoroughly dried
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced (or use another red pepper for extra sweetness)
• 4 to 5 cloves garlic, finely chopped
• 1 to 2 teaspoons fresh ginger, finely grated (optional but recommended)
• 1 to 2 teaspoons chili flakes or 1 small fresh chili, thinly sliced (optional)
• 2 tablespoons gluten-free tamari (or certified gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 2 teaspoons sugar or honey
• ¼ cup water or gluten-free broth
• 1 ½ teaspoons cornstarch
• 1 teaspoon toasted sesame oil (optional)
• Salt to taste
• Toasted sesame seeds, for garnish (optional)

Gluten-Free Safety Notes

• Use gluten-free tamari or certified gluten-free soy sauce.
• If using broth, confirm it is labeled gluten-free.
• Prevent cross-contact by using a clean cutting board, spatula, and pan.

Instructions

1) Mix the sauce

In a small bowl, whisk together the gluten-free tamari, rice vinegar, sugar, water or broth, and cornstarch until smooth. Set aside.

2) Blister the green beans

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the neutral oil. Add the green beans in a single layer (work in batches if needed). Cook for 6 to 8 minutes, tossing occasionally, until the beans are bright green with blistered, lightly browned spots.

Transfer the beans to a plate. Lightly season with a pinch of salt if desired.

3) Stir-fry the peppers and aromatics

Add the remaining 1 tablespoon oil to the pan. Add the sliced peppers and cook for 2 to 3 minutes, stirring often, until they soften slightly but still keep some crunch.

Add the garlic, ginger (if using), and chili (if using). Stir constantly for about 20 to 30 seconds, just until fragrant. Do not let the garlic burn.

4) Combine and glaze

Return the blistered green beans to the pan and toss with the peppers. Give the sauce another quick stir, then pour it into the pan. Cook for 1 to 2 minutes, stirring, until the sauce thickens and coats the beans with a glossy finish.

Turn off the heat and drizzle with toasted sesame oil if using. Taste and adjust seasoning with a tiny splash of tamari or a pinch of salt if needed.

5) Serve

Serve immediately, garnished with toasted sesame seeds if you like. This dish is excellent with steamed rice, or alongside gluten-free dumplings, tofu, or grilled chicken.

Optional Variations

• More heat: Add ½ teaspoon chili oil at the end, or increase chili flakes.
• Extra savory: Add 1 teaspoon gluten-free miso to the sauce (whisk well so it dissolves).
• Protein boost: Toss in shredded rotisserie chicken or pan-seared tofu cubes right before adding the sauce.

Tips for Best Results

• Dry the beans well: Moisture prevents blistering and can cause splattering.
• Use high heat: The slight char adds classic stir-fry flavor.
• Do not overcook the garlic: Add it near the end so it stays fragrant, not bitter.
• Stir the sauce again: Cornstarch settles quickly, so re-whisk before pouring.

Conclusion

Green beans with garlic and peppers are a perfect example of how Chinese-style cooking turns simple vegetables into something craveable. With blistered beans, sweet peppers, and a fast, glossy sauce, this gluten-free version keeps the bold flavor while staying safe for people with celiac disease or gluten sensitivity. It is quick enough for a weeknight, bright enough for guests, and so tasty you may find yourself making it on repeat.