Quick and easy green beans that will knock your socks off? Yep, you’ve found ‘em, friends! These stir-fried green beans are gingery, garlicky, and spicy, and we couldn’t stop eating them straight from the pan.
They come together with 9 simple ingredients in 20 minutes and are delicious paired with grains and protein for a satisfying, plant-based meal. Let us show you how it’s done!
Recipe Inspiration
The inspiration for these stir-fried green beans comes from the popular chili-garlic green bean appetizer at some Chinese American restaurants. And the inspiration for that dish? It likely came from a Chinese dish called Sichuan (or Szechuan) Dry Fried Green Beans. You can learn more about it and find a traditional recipe from The Woks of Life.
The following is our inspired version of the Chinese American dish featuring blistered green beans in a savory, spicy sauce. Our version is vegan, naturally sweetened, optionally gluten-free, and still full of flavor!
How to Make Spicy Stir-Fried Green Beans
This recipe begins with an umami-filled sauce made with vegetable broth and tamari as the base, fresh ginger and garlic for dimension, and red pepper flakes for a little heat. We balance out the savory notes with a little sweetness from maple syrup and a pinch of salt because it makes it even better.
Next, we cook the green beans in a hot skillet or wok, which creates blistered brown spots that taste like they’ve been grilled.
Then we turn down the heat, add in the sauce, and allow the green beans to soften slightly and soak up the flavors.
Once the green beans are tender and the liquid is reduced, stir in sesame seeds for a little crunch. Plus, they’re pretty!
We hope you LOVE these stir-fried green beans! They’re:
Spicy
Gingery
Garlicky
Savory
Quick & easy
& SO delicious!
Pair these green beans with grains (such as rice, millet, or quinoa) or cauliflower rice plus your choice of protein for a nourishing, flavorful meal. Protein ideas? Try our Baked Crispy Peanut Tofu, Peanut & Lemongrass Tempeh, or Crispy Skin Salmon.
More Simple Veggie Sides
- Perfect Roasted Eggplant (Tender, Caramelized!)
- Creamy Vegan Broccoli Salad (Mayo-Free!)
- Minty Watermelon Cucumber Salad
- Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Spicy Stir-Fried Green Beans
Ingredients
- 12 oz. green beans, ends trimmed (12 oz. yields ~4-5 cups trimmed)
- 1/4 cup vegetable broth (or store-bought)
- 2 Tbsp tamari or low-sodium soy sauce (ensure gluten-free as needed)
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced garlic (2 large cloves yield ~1 Tbsp or 9 g)
- 1/2 tsp red pepper flakes
- 1 pinch sea salt
- 1/2 tsp maple syrup
- 1 Tbsp avocado oil (or other neutral, high-heat oil)
FOR SERVING optional
- 1 Tbsp sesame seeds (raw or toasted)
Instructions
- Wash the green beans and dry thoroughly (to prevent oil from splattering), then trim and discard the ends.
- In a small bowl or liquid measuring cup, combine the broth, tamari, ginger, garlic, red pepper flakes, salt, and maple syrup.
- Heat a large skillet (or wok) over high heat. Once hot (test it by sprinkling some water in — it should sizzle), add the oil and swirl the pan to achieve a thin layer.
- Add the green beans and cook, tossing occasionally, for about 3-4 minutes. The beans will be browned in spots but still crisp. Reduce the heat to medium-high, then quickly add the sauce mixture (it will be steamy). Cook, stirring occasionally, for 3-5 minutes, until the beans are tender with a little crunch (al dente) and the liquid is reduced. Turn off the heat and stir in the sesame seeds (optional).
- Serve warm with grains (such as rice, millet, or quinoa) or cauliflower rice and your choice of protein (we like Baked Crispy Peanut Tofu, Peanut & Lemongrass Tempeh, or Crispy Skin Salmon).
- Leftover green beans will keep in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.
Rachel says
I made this for the first time tonight while hosting visiting family, and my cousin, who is one of the most vegetable-averse and pickiest eaters I’ve ever known, asked me for the recipe after dinner. Smash hit!
Whoop! That is a major win! Thanks so much for sharing, Rachel! xo
sara says
So good! I just made this recipe with a bag of green beans I have been ignoring because I didn’t know what to make. They turned out so good and I had all of the required ingredients already on hand. Yum, thanks!
Amazing! We’re so glad you enjoyed the recipe, Sara. Thank you for the lovely review! xo
Pete Mack says
Used this to take care of T’giving leftovers. Added extra spices, but same liquid, and added pulled turkey with the sauce. Big hit!
Lovely! Thanks so much for sharing, Pete!
Tracy says
These are fantastic! Like others, I’m not a big fan of green beans but I can’t get enough of these. They come out perfectly. I’ve also made one of your tofu recipes and added it to the green beans and we devoured the entire pan in a single sitting.
Whoop! We’re so glad you’re enjoying them, Tracy. Thank you for the lovely review! xo
Neha says
This recipe is amazing! I’m not a fan of green beans at all, but this will be made every week from now on. I substituted the maple syrup with brown sugar and added 1/4 tsp cornflour to the sauce. Delicious!!
Amazing! We’re so glad to hear it, Neha! Thank you for sharing! xo
Kristie says
I never comment on stuff, but this was an amazing recipe. Just like candy! Green beans are not my favorite, but this transformed them into something divine. I highly recommend this recipe, and thank you so much for sharing it.
Yay! We’re so glad you enjoyed the recipe, Kristie! Thank you for sharing! xo
Peter E Beckles says
I’m not a green bean lover; the recipe surprised me. One thing I would add though is one-half teaspoon of corn starch. Thickened the sauce wonderfully.
Lovely! Thank you for sharing, Peter!
Maneesha says
Delicious! Absolutely wonderful! Thanks so much for a delicious and easy recipe, Dana!
Yay! Thanks so much for the wonderful review, Maneesha!
Kathy M says
Thank you. I will try it and let you know how it turns out.
Kathy M says
This recipe looks so delicious and I’d love to try it. But my husband is on a completely fat-free plant based diet. Is there a way to prepare this without the added oil?
Hi Kathy, you could try sautéing the green beans in a dry skillet briefly before adding the sauce. Hope that helps!
Michelle says
What’s the purpose of the vegetable broth? Maybe I missed it but I didn’t see it used in the recipe but I see it’s listed in the ingredients.
Hi Michelle, it’s added in the sauce in step 2. It adds flavor and helps coat the beans. Hope that helps!
Jessica H says
Looks amazing! Can I use frozen green beans?
Hi Jessica, Frozen green beans likely won’t brown and won’t need to cook as long, but otherwise they should be okay. Hope that helps!
Shawna Manning says
I have to say I LOVE all your recipes. The international flavor profiles are exactly what I am looking for and what I like to eat. I have made many of your recipes and all have been great. I appreciate the comments you make regarding freezability as well.
I think my answer to this question is probably no, but I thought I would ask. Can frozen green beans be used for this recipe in a pinch?
We’re so glad you enjoy our recipes, Shawna! Thank you for the feedback! Frozen green beans likely won’t brown and won’t need to cook as long, but otherwise they should be okay.
Jenny says
So excited for this recipe because this is one of my favorite things to order at Chinese restaurants!
Yay! Let us know how you like this version, Jenny!