Asian Green Beans Recipe
If your garden has a bumper crop, these healthy, flavorful Asian Green Beans will be on your menu all summer long. This is a super simple way to prepare sauteed green beans!
These Chinese Green Beans may not be authentic, but they’ll be a terrific new vegetable recipe to add to your menu. My family loves this fresh green bean recipe!
Why You Must Make
- This Asian green bean recipe has been in my repertoire for decades. In fact, it came from my mom. She started making these sauteed green beans with garlic the year we lived in Vancouver, B.C.
- They’re effortless to make and the perfect side dish for a casual summer supper or an elegant dinner party.
The key is to cook them long enough so the beans are tender and start to wilt. Best with fresh summer beans, I’ve found some fresh haricots vert at Trader Joe’s that are terrific for the offseason. I imagine they’d be darned tasty using defrosted frozen whole green beans in the winter. Note to self: try with frozen beans soon!
Ingredient Notes
- Kitchen Staples – Olive Oil, Sugar
- Garlic Cloves – crushed with skins removed. You can smash garlic cloves on a cutting board with the side of a chef’s knife.
- Fresh Green Beans – See frequently asked questions below for tips
- Soy Sauce – Kikkoman is my go-to brand
- Dry Sherry – I use Taylor brand and store it in the refrigerator.
- Sesame Seeds – An optional garnish. I find black sesame seeds at Penzey’s and the combination of regular sesame seeds and black makes a striking presentation.
Expert Tips
- The key is to cook the beans long enough so the beans are tender and start to wilt.
- This recipe is best with fresh summer beans, but I’ve found some fresh haricots vert at Trader Joe’s that are terrific for the offseason.
- I imagine they’d be darned tasty using defrosted frozen whole green beans in the winter.
- Sprinkling with sesame seeds is optional, but it’s a nice finishing touch when serving this for dinner guests.
Frequently Asked Questions
Look at the color of the beans, the surface for discoloration, bruises, and soft spots, along with the size and shape. Do a visual inspection and buy thin bright green beans without large, bulging seeds. They shouldn’t look dehydrated and should “snap” cleanly when bent.
1. To shorten the cooking time, blanch your green beans first. To do this, drop the beans into a pot of salted, boiling water. Cook for 2 minutes then remove with a slotted spoon into a bowl of ice water to stop the cooking.
2. Heat olive oil in a large saute pan.
3. Add aromatics like garlic, onions, or ginger and saute until fragrant.
4. Add green beans to the pan. Stir, until coated with oil and cook for another minute or two.
5. Add any liquids like sherry and/or soy sauce or just water, decrease the heat and cook uncovered until soft.
You May Also Like:
Most typically, the side dishes on our menu are uninspired. We bake potatoes, make simple rice pilaf, or cook up some fresh or frozen vegetables. But when we’re having company for dinner or celebrating a birthday or holiday, it’s time to shake up the standard routine.
These sauteed green beans only take a couple of extra minutes to throw together and will disappear quickly. Here are a few other family favorites:
- Roasted Green Beans from Rachel Cooks
- Mediterranean Chopped Salad
- Twice Baked Potatoes
- Broccoli Salad with Bacon and Dried Cherries
- Honey Balsamic Brussels Sprouts
- Tomato Provencal Tian
- More Side Dish Recipes
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Asian Green Beans
Garden green beans sauteed with garlic, soy and sherry for a simple side dish
Ingredients
- 3 cloves of garlic, crushed with skins removed
- 2 tablespoons olive oil
- 1 1/2 pounds fresh green beans
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon dry sherry
- Sesame seeds, to garnish, optional
Instructions
- Heat olive oil in a large saute pan. Add crushed garlic and cook a minute or so till fragrant.
- Add green beans to the pan. Stir, then cook for a couple of minutes before adding the soy sauce and sugar. Stir and cook for 2 more minutes.
- Add sherry, decrease heat, and cook uncovered for 10 minutes or until soft and wilted.
- Sprinkle with sesame seeds to garnish, if desired, and serve.
Notes
This recipe is also delicious with fresh asparagus.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 220mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 2g
31 Comments on “Asian Green Beans Recipe”
Drooling!! Thanks Liz for the step by step in detail “Asian Green Beans Recipe”. Definitely going to share this delicious recipe with my colleagues. I Love everything and cannot wait to try your every recipes out.
I have a similar recipe but yours sounds extra good. Soy, sugar and sherry…I’m going to have to remember that the next time I make Asian green beans.
This is so much healthier than smothering the green beans in bacon or porks shanks and I imagine they are very tasty.
Very nice. I love Asian flavors, and green beans, and sesame seeds!
My husband loves green beans, so we have them a lot. I love that your recipe is approachable, and relies on ingredients that I’ve already got on-hand. Thanks!
So delicious. I love the ingredients in this dish. I know it would be a hit with my family.
Just last night I was on Pinterest trying to find and easy, but yet tasty Asian green beans recipe. Well, I need to look no further. This is exactly what I was looking for. Great timing Liz and Thanks!
I love these beans! Such an easy recipe that is full of flavor!
I loved it!! So easy to make and so delish! Perfect side dish!
These were the perfect side dish to our kung pao chicken!
WHAT CAN i USE INSTEAD OF THE SHERRY?
Can you have alcohol? If so, I’d just use some white wine.
We have some similar green beans here, called abelofasoula. Just like your mom’s recipe. those long beans are boiled and served with extra virgin olive oil and fresh lemon juice as a side.
Your recipe is a fantastic delicious alternative! Thank you so much dear Liz!
Lots of greetings from Athens,
Panos and Mirella
xoxoxo
Simple recipe that packs a powerful punch, I’m all in.
Your mother was inspired, Liz! But you already knew that =) Saving this scrumptious sounding recipe =)
These do sounds good! I love green beans and am always looking for new ways to make them. This recipe is a keeper! Thanks Liz!
My garden is full of green beans and purple beans (which turn green when cooked). This is on my must make list for sure – it sounds wonderful Liz. You always make everything look so delicious as well!
There can never be enough green bean recipes, we enjoy them all summer long and I am always looking for new ways to prepare them.
Ah haricots vert, never liked my moms, just boiled and no seasoning. Lots of butter helps. And I have to say would love to give your recipe a try, may change my mind!
I love Asian green beans! I sometimes make something pretty similar. But haven’t for ages! You have me craving them now. 🙂 Thanks so much.
I just love the presentation Liz, the parallel beans display a beautiful rhythm. The Asian twist sounds wonderful too, have you thought about using Tamari instead of Soy Sauce? I find it’s not as salty and is a bit thicker with a richer flavour so you need not use as much (although I must say, 4 tsp is not much at all). A sprinkle of sesame seeds would go a long way with my hubby but I know yours would not like that at all. I used to make a similar dish with thinly sliced garlic and then garnished with a few toasted, thinly sliced almonds…such a tradition at Christmas.
I have so many green beans! This sounds like a great recipe. Simple but delicious!
Green beans are one of my favorite side dishes. Love the Asian twist here!
I love green beans! You just reminded me that I need to cook mine very soon!! 🙂
I do love recipes that are passed down from mother to daughter. Your beans are so vibrantly green and with the Asian ingredients, must be full of flavour. I cooked beans for dinner last night but just tossed through a little bit of butter – wish I’d seen this earlier! xx
Oh, this does sound good for summer enjoyment and if you use the frozen beans you could make winter feel like summer with all that flavor.
Green beans are one of my favorite vegetables and this ” teriyaki style” sounds fabulous. Besides moms always know best, right?
Soy/garlic green beans? Count me in!
I prefer my green beans soft like this because that was how my Mom made them for us. This looks so good! I could eat the whole platter because once I start picking on green beans, it’s hard to stop.
Liz, I’m always looking for different green bean recipes! love the dry sherry and soy sauce!!! delicious!
Yep, I know I’d love these! Just waiting for the latest planting to make some beans:@)