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!
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:
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
- 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)
- 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.
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