Asian Style Green Beans

These delicious Asian-style green beans are going to be your new favorite side dish!

They're a fantastic way to cook fresh green beans that not only highlights the natural flavors but adds a zesty kick.

This simple side dish is very easy to make and ready in just a few minutes. It's as good as any restaurant version you'll get! You can serve this alongside a main dish of chicken, noodles, or some grilled fish.

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• Ingredients
• How to Make this Recipe
• More Easy Side Dish Recipes to Try
• Tips for Making this Recipe
• Asian Style Green Beans

This green beans recipe is the perfect side dish. It's simple to make, ready in a few minutes, and absolutely bursting with flavor. If you're a fan of Chinese food or Chinese takeout, you're going to love this recipe!

I'll be honest - the name "Asian green beans" is a bit of a catch-all. Obviously, Asia comprises a huge variety of countries, cultures, and cuisines, so I struggled with how to title this recipe (and it's admittedly not the best name)!

This recipe is inspired by both stir fry Chinese-style green beans (likely found at your favorite Chinese restaurant) made with Chinese garlic sauce and Japanese green beans with sesame oil. Some of the key flavors are rice vinegar, sesame oil, and chili oil.

It's a great savory combination of umami flavors with a little heat. These simple ingredients pair beautifully with fresh, crisp green beans for a tasty side dish.

Ingredients

Green Beans - You'll need 1 pound of fresh beans. Remove the ends. No need to cut them into smaller pieces. They look really beautiful served whole.

You can also use Trader Joe's haricots verts for this recipe!

Oil - You'll use 2 tablespoons of neutral oil (like canola oil, vegetable oil, or avocado oil) that can withstand high heat. You can use less oil if you'd like (1 tablespoon will also work), but the beans won't get quite as charred.

Chili Oil - You'll need 1 tablespoon of chili oil or chili crisp (or other chili paste). If you'd like this recipe to be less spicy, you can use ¼ teaspoon of red pepper flakes instead of chili oil.

Garlic - You'll need 2 cloves of garlic. I recommend grating it instead of mincing it, so it combines with the sauce and you get garlic on each green bean.

Sesame Oil - You'll use 2 teaspoons of toasted sesame oil. Toasted sesame oil is a finishing oil (instead of the oil you cook with), so you'll add it after you pull the beans off the heat.

Rice Vinegar - You'll use 1 teaspoon of rice wine vinegar

Salt - You'll top the beans with ½ teaspoon of sea salt. I like to use flaky sea salt as the texture is fun when it hits your tongue.

Sesame Seeds - You'll finish the beans with 1 teaspoon of toasted white sesame seeds or black sesame seeds (or a mixture of both).

Optional additions - You can add a splash of regular soy sauce, low sodium soy sauce, or coconut aminos for some extra saltiness if you'd like. You can also top it with a spoonful of oyster sauce if you want a richer flavor.

How to Make this Recipe

Prep your Ingredients - This recipe moves quickly, so have your ingredients measured and ready to go before you start cooking. Wash your beans and remove the ends.

Cook the Beans - Heat the oil in a large skillet (or wok) over medium-high heat. Once hot, add the green beans and cook for 5 to 8 minutes or until they begin to blister, tossing occasionally. Add the chili oil and garlic and toss for 30 seconds. (Be careful as the hot oil can spit - use tongs to toss the beans.)

Add the Seasonings - Turn off the heat and add the sesame oil, rice wine vinegar, sea salt, and sesame seeds. Toss to combine. Serve immediately.

More Easy Side Dish Recipes to Try

If you love fantastic, flavorful side dishes, try some of these!

• Roasted Parmesan Green Beans - your new family favorite side dish, these green beans are roasted and topped with panko and parm.
• Pan-Fried Oyster Mushrooms - these easiest side dish perfect for mushroom lovers.
• Roasted Honeynut Squash - this delicious squash dish is topped with miso maple butter.

Tips for Making this Recipe

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Cooking Tips - These spicy green beans cook quickly. Keep your eye on the skillet to make sure the beans aren't blistering too much. Toss them with some tongs every minute to make sure they all get cooked.

Specialty Ingredients - For this recipe, you'll need chili oil, sesame oil, rice vinegar, and sesame seeds, all of which you should be able to find at most grocery stores. If not, you can buy them online - I like this chili oil, toasted sesame oil, this rice vinegar, and white and black sesame seeds from Spice House.

Recommended Tools - I recommend using a heavy-bottomed, large skillet or large wok for this recipe.

Storing Tips - The cooked beans will keep for up to 4 days in an airtight container in the refrigerator.

Alternate Cooking Methods - If you have an outdoor grill with a side burner, you can cook these beans in a hot wok. They will get charred in minutes! I don't recommend cooking them over high heat inside because you'll smoke out your kitchen, but it's fun to do outdoors.

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