Asian Garlic Green Beans

September 1, 2010


Author Notes: Give your green beans an Asian-inspired twist.mtlabor

Serves: 2 to 3
Prep time: 15 min
Cook time: 10 min

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 2 pinches salt and pepper, to taste
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon ginger powder
In This Recipe

Directions

  1. Fill a large pot with water and bring to a boil. Add generous amount of salt and add green beans. Cook for about 3 minutes, stirring occasionally. Drain and set aside.
  2. Heat a large skillet over medium high heat for about 2 minutes. You want it to get pretty hot by itself. Add oil and coat the pan. Add the green beans and saute for about 2-4 minutes, or until they start to brown.
  3. Make a well in the center of the skillet and add garlic, ginger powder, and red pepper flakes. Slowly start to incorporate the green beans, until everything is well mixed.
  4. Stir in soy sauce and season with salt and pepper, to taste. Serve fresh and hot as a great side or snack!

More Great Recipes:
Asian|Vegetable|Garlic|Green Bean|Soy Sauce|Make Ahead|Vegetarian|Gluten-Free|Vegan|Side

Reviews (33) Questions (3)

33 Reviews

Sharon September 10, 2018
Amazing green beans 🤪😉😋 Couldn’t be happier
 
Kathy L. November 3, 2016
These are absolutely delicious. Thank you for the recipe.
 
Tina H. October 22, 2016
Wish I'd had more beans; these were delicious!
 
William L. July 18, 2016
Delicious. I sautéed a chicken breast with salt, black pepper and ginger powder and made my lazy man's peanut sauce for the chicken [2Tbs Justin's Classic PB, 2Tbs salted green bean cooking water (taken pre-boil) and a squirt of Sriracha)].
 
Kaede S. April 18, 2016
This is de-lish! I was looking for a new green bean recipe. This was perfect.
 
Penny L. January 9, 2016
Delicious recipe and very easy! Added about a teaspoon of minced fresh ginger right at the end, plus about a tablespoon of Mae Pla chili-garlic sauce during the final toss helped to pull everything together and made for a sticky, garlicky, yummy dish. Teenagers and adults both liked it. Will definitely be making this again and I will double the recipe for leftovers next time!
 
Shazna January 2, 2016
Delicious. Used Bragg's instead of soy sauce. Next time I might use a bit less oil - and then add a bit of sesame oil at the end.
 
WildRiceLLC August 18, 2015
Wow, these were amazing! Got lots of compliments on them. I used the recipe as a guide and pretty much followed it but ran fresh ginger over a microplane and used it that way instead of ginger powder. Since I accidentally put in too much pepperoncini I had to tone down the hotness. In an effort to do that, I added a squirt of agave nectar and a few squirts of fresh lemon which gave the beans a great flavor. We watch our sodium, so I switched out the soy sauce for Bragg's liquid aminos. These were a huge hit and I will make them over and over again.
 
Jara July 28, 2014
I made these last night. My only change was to steam the green beans in the microwave rather than boil them. Easy and quick.
 
Vanina H. January 5, 2014
This was super yummy! I didn't have ginger powder so I used fresh ginger(grated). Will make it again. Thanks!
 
Adelucchi February 15, 2013
Super delicious. Want to try the same technique with mustard greens! Thanks for the flavorful recipe.
 
AntoniaJames September 27, 2012
One of our favorites! I've made this many times since it was first mentioned by Jenny in an early column of hers here. I'm not keen on chilies of any kind, but find that the ground ginger (not an ingredient I'd have thought to use in a recipe like this) gives it a nice kick. I'm making these again tonight! ;o)
 
jls78 April 9, 2012
The simplicity of the recipe is deceptive. The flavor is so much more interesting than I expected. I would eat these every day if I could!
 
borntobeworn December 30, 2011
I just made these again tonight but with a generous splash of honey ginger vinegar - wow, adds a little sweetness to the ginger bite. Love these and make them about once/week!
 
dgourmet December 17, 2011
Great recipe! It is delicious, well-written, and straightforward to make. Thanks. <br /> <br />Have you ever tried it with the Chinese long green beans? I will try that version next.
 
recipegal December 12, 2011
Sounds delicious...I might add a couple of tsp. of sesame oil.
 
Author Comment
mtlabor December 11, 2011
Definitely some awesome ideas coming through! Glad you guys like this one =)
 
chubert December 11, 2011
Also delicious to add some ground pork or ground beef, if you want to make it more of a main course.
 
AntoniaJames December 11, 2011
Oh, yum!! What a great idea. I made this last night, again. It's really good for the heavier, late-season Blue Lakes we're getting now. Love the idea of making it a main course!! I usually serve it as a side with monkeymom's "Criss-Cross Eggplant," which is a favorite here. ;o)
 
haeema December 11, 2011
Now I know what I've been doing wrong! I didn't parboil them first! This should make them much better :)
 
carolinemgarrison December 11, 2011
awesome recipe! i've been trying to replicate the ones from my favorite restaurant from home for the past few years, but nothing has come close. i think it's safe to say these ones might be even better. this dish, paired with the asian fried chicken with honey ginger sauce made for a great lunch today. can't wait to make it for my family next week when i'm home for the holidays!