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.
If you're looking for more easy side dishes, try my Roasted Parmesan Green Beans, Pan-Fried Oyster Mushrooms, and Roasted Honeynut Squash as well!
Hibachi Green Beans Features
- A simple side dish that's perfect if you like stir fry Chinese-style green beans and Japanese green beans with sesame oil - it's a take on both!
- The beans are bursting with flavor from the rice vinegar, sesame oil, and chili oil.
- They're a great savory combination of umami flavors with a little heat.
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 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. It adds some necessary acid to the beans.
- 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.
If you try this Japanese green beans recipe, let me know! Connect on Instagram and share your photos, or leave a star rating.
Asian Green Beans Recipe
These easy Asian-inspired green beans will be your new favorite side dish. The garlic, chili, and sesame combine for a fantastic depth of flavor.
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Servings: 4 servings
Equipment
- 1 Large Skillet or Wok
Ingredients
- 2 tablespoons neutral oil like canola or vegetable
- 1 pound fresh green beans ends removed
- ½ tablespoon chili oil
- 2 cloves garlic grated
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice wine vinegar
- ½ teaspoon sea salt
- 1 teaspoon sesame seeds
Instructions
- Heat the oil in a heavy-bottomed skillet 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.
- Turn off the heat and add the sesame oil, rice wine vinegar, sea salt, and sesame seeds. Toss to combine. Serve immediately.
Video
Notes
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.
Storage - Leftover beans will keep for up to 4 days in an airtight container in the refrigerator.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 272mg | Fiber: 3g | Sugar: 4g
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