Spicy Stir-Fried Green Beans

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Chopsticks reaching in to grab stir fried green beans from a plate

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!

Green beans, ginger, garlic, tamari, red pepper flakes, salt, sesame seeds, avocado oil, maple syrup, and vegetable broth

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.

Bowl of savory stir fry sauce with ginger and garlic

Next, we cook the green beans in a hot skillet or wok, which creates blistered brown spots that taste like they’ve been grilled.

Blistered green beans in a skillet

Then we turn down the heat, add in the sauce, and allow the green beans to soften slightly and soak up the flavors.

Pouring a savory Asian-inspired sauce into a skillet of blistered green beans

Once the green beans are tender and the liquid is reduced, stir in sesame seeds for a little crunch. Plus, they’re pretty!

Fork and spoon in a skillet of spicy stir-fried green beans

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

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!

Chopsticks holding a bite of spicy garlicky green beans next to a bowl

Spicy Stir-Fried Green Beans

Quick and easy stir-fried green beans with ginger, garlic, and red pepper flakes! The perfect side for Asian-inspired main dishes and beyond. Just 9 ingredients and 20 minutes required!
Author Minimalist Baker
Cast iron skillet filled with spicy stir-fried green beans
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 (~1/2-cup servings)
Course Side Dish
Cuisine Asian-Inspired, Chinese-Inspired
Freezer Friendly No
Does it keep? 3-4 Days


  • 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 ricemillet, or quinoa) or cauliflower rice and your choice of protein (we like Baked Crispy Peanut TofuPeanut & 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.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 half-cup serving Calories: 95 Carbohydrates: 11.1 g Protein: 3.8 g Fat: 5 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 743 mg Potassium: 304 mg Fiber: 3.5 g Sugar: 4.9 g Vitamin A: 1065 IU Vitamin C: 15 mg Calcium: 52 mg Iron: 1.5 mg

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Reader Interactions

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My Rating:

  1. 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!

  2. 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!

  3. 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!

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying them, Tracy. Thank you for the lovely review! xo

  5. 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!!

  6. 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.

  7. 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.

  8. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Michelle, it’s added in the sauce in step 2. It adds flavor and helps coat the beans. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.