A quick and easy green bean recipe with a spicy flare – loaded with garlic, ginger, chili paste, and soy sauce, their Asian twist is addicting!
Here’s the thing, I love snacking. I love quick easy bites and a glass of wine while connecting with friends.
And now I bet you’re wondering what snacks and quick easy bites have to do with a side dish of spicy green beans, but they have everything to do with it, my friend.
Every once in a while my mom and I have excellent shopping days. You know, the ones where everything seems to fall into place. The jeans fit, the perfect sweater is waiting just for you, and the mega sale you weren’t expecting is going on right now.
Yeah, those days. Well, on these rare occasions (neither of us particularly enjoy shopping, so it doesn’t happen often) we find ourselves for a quick snack at Big Bowl for a glass of wine and potstickers.
Most recently, we went a little rogue (really, I think we were just extra hungry) and ordered a green bean side with our potstickers and wine. And we were hooked.
They were spicy, flavorful, and I knew I needed them in my life more often than the occasional shopping date. For a weekday easy side dish or a fun appetizer snack.
And here we have it, my quick version of Spicy Asian Green Beans. Whether you enjoy wine and green beans as a snack or need a flavorful Asian side dish, these are going to make it to your weekday menu.
How to Make Asian Style Green Beans
With a few ingredients and a little bit of time (I really mean a little), you’ll have this delicious side ready in a flash.
First, make the sauce (and set aside). The sauce is savory, tangy, and has only the slightest hint of sweet from honey to round it out. It has the key players: soy sauce, rice vinegar, and sesame oil. A pinch of cornstarch helps thicken it up, too, and helps it then stick to the green beans.
Next, cook the fresh green beans. Add the green beans to a wok or large skillet over medium-high heat with a little oil to soften up while also “roasting”.
Then, in go the flavor stars. We’ve got fresh ginger (I like to use a ginger paste for ease here), fresh garlic, garlic chili paste, and red pepper flakes. The heat level is just enough – not overly spicy, but the kick is there.
Want even more heat? Add in a few sliced Fresno chilis.
Sautee it all together, and it’s ready!
Other Recipes to Serve with Spicy Green Beans
- Vegetable Potstickers
- Crispy Sesame Tofu
- Miso Ginger Glazed Salmon
- Fresh Spring Rolls
- Vegetable Lo Mein for Two
Spicy Asian Green Beans
- 2 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp honey sugar or maple syrup for vegan
- 1 tsp corn starch
- 1 1/2 Tablespoon vegetable oil or cooking oil of choice
- 16 oz. fresh green beans
- 2 garlic cloves minced
- 2 tsp freshly grated ginger or ginger paste
- 2 1/2 tsp garlic chili paste
- 1 tsp dried red pepper chili flakes
- Whisk together soy sauce, rice vinegar, sesame oil, honey, and corn starch until combined. Set aside.
- Heat a large skillet or wok over medium-high heat with the oil. Add green beans and cook, stirring occasionally, for about 3 minutes.
- Add garlic, ginger, chili paste, and red pepper flakes, stirring to coat. Continue to cook for 3 minutes, stirring frequently. Pour in the sauce mixture and stir to coat, continuing to cook for an additional 3-4 minutes until sauce is thicker and green beans are tender. Serve with sesame seeds and/or rice as desired.