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Asian Green Beans


This is a really simple recipe to make. You can blanch the green beans and shock them in an ice bath, blot them dry and store for a day or two, before making this dish. The ingredients are super simple to find in most grocery stores. I like to use Chili Garlic Sauce to kick up the heat, but you don't have to.

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Rate this recipe 4.6/5 (10 Votes)


  • 1 1/2 pounds fresh green beans, ends trimmed (frozen doesn't work as well)
  • 2 tablespoons fresh garlic, chopped (or to taste)
  • 1/4 teaspoon crushed red pepper flakes (optional or adjust to taste)
  • NOTE: Chili Garlic Sauce makes a fast substitute for chopping garlic and adds some kick to it; I use 1 teaspoon of it.
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon brown sugar, packed (can use a little more if desired)
  • Black pepper
  • Salt (optional)
  • Cornstarch (mixed with cold water to thicken sauce)
  • Sliced almonds or sesame seed


Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.

Drain well and pat the beans dry using paper towels.

Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute.

Add in beans and stir-fry for about 2 minutes.

Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1 1/2 to 2 minutes longer).

If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end.

Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.


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