If your garden has a bumper crop, these Asian Green Beans will be on your menu all summer long. Healthy and packed full of flavor, they are super simple to prepare!
Asian Green Beans
This recipe has been in my repertoire for decades. In fact, it came from my mom. So easy 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 imagine they’d be darned tasty using defrosted haricots vert during the off season. Note to self: try with frozen beans soon!
More Delicious Vegetable Recipes:
Most typically, the side dishes on our menu are uninspired. We bake potatoes, make a simple rice pilaf and/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. This Asian Green Beans recipe only takes a couple extra minutes to throw together and will disappear quickly. I’m also dying to try these Roasted Green Beans from Rachel Cooks. Here are a few other family favorites:
Asian Green Beans
Garden green beans sauteed with garlic, soy and sherry for a simple side dish
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Vegetables
- Method: Sauteing
- Cuisine: Asian, Asian-American
- 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
- Heat olive oil in a large saute pan. Add crushed garlic and cook a minute or so till fragrant. Add green beans and add to pan. Stir, then cook for a couple 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 till soft and wilted.