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Asian Green Beans on a white platter

Asian Green Beans Recipe

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If your garden has a bumper crop, these flavorful 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 on a white platter

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!

Asian Green Beans on a rectangular white platter on a red napkin

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:

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Twice Baked Potatoes
Broccoli Salad

Broccoli Salad with Bacon and Dried Cherries
Honey Balsamic Brussels Sprouts
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Tomato Provençal Tian

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Asian Green Beans

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


  • 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


  1. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 84 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 220mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 2g
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21 comments on “Asian Green Beans Recipe”

  1. Yep, I know I’d love these! Just waiting for the latest planting to make some beans:@)

  2. Liz, I’m always looking for different green bean recipes! love the dry sherry and soy sauce!!! delicious!

  3. 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.

  4. Soy/garlic green beans? Count me in!

  5. Green beans are one of my favorite vegetables and this ” teriyaki style” sounds fabulous. Besides moms always know best, right?

  6. 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.

  7. 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

  8. I love green beans! You just reminded me that I need to cook mine very soon!! 🙂

  9. Green beans are one of my favorite side dishes. Love the Asian twist here!

  10. I have so many green beans! This sounds like a great recipe. Simple but delicious!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. 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!

  16. 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!

  17. Your mother was inspired, Liz! But you already knew that =) Saving this scrumptious sounding recipe =)

  18. Simple recipe that packs a powerful punch, I’m all in.

  19. 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


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