These Asian garlic green beans are one of those side dishes I never get tired of. They’re super quick, full of bold flavor, and somehow manage to disappear from the plate faster than anything else I cook. Whether I’m making a weeknight stir-fry or just tossing together some fried rice, this is the side I come back to again and again.
It’s a small list of ingredients — all pantry staples, nothing fancy — but the way they come together in the pan is pure magic. That garlic and shallot combo sizzling in the sesame oil? Instant comfort.
What You’ll Need
Here’s what goes into this easy green bean stir-fry. If you cook Asian-style dishes often, you likely have most of these ready to go:
- Green beans (1 pound) – Fresh is best here. I always go for beans that snap cleanly and have a bright green color. If they look limp or spotty, skip them. I usually buy them loose so I can pick the good ones myself.
- Toasted sesame oil – This adds that nutty, rich depth that makes the whole dish come alive. But if I’m feeling a bit lighter, I use a splash of veggie broth instead and it still turns out great. Just keep an eye on the pan so nothing sticks.
- Garlic (3 cloves) – You can add more if you love garlic like I do. I smash them and give them a rough chop — doesn’t need to be perfect. It’s all about that aroma.
- Shallot (1 small) – If you’ve never cooked with shallots, give it a try. They have a mellow sweetness that onions don’t quite match. If I don’t have one, yellow onion works fine.
- Tamari (or soy sauce) – I use tamari since it’s gluten-free, but honestly, regular soy sauce does the job too. Just go for low sodium if you prefer to keep things light.
- Sesame seeds (1-2 teaspoons) – Optional, but they add a nice toasty finish. I often sprinkle some right before serving.
Make It Your Own
One of the things I love most about this recipe is how flexible it is. Once you get the base down, you can riff on it in so many ways.
- Add more veggies – I’ll sometimes toss in sliced mushrooms, a handful of mung bean sprouts, or even some bell pepper if it’s hanging out in the fridge. Baby bok choy is great too — just slice the thicker ends so they cook evenly.
- Kick up the heat – A quick dash of sriracha or a pinch of red pepper flakes makes it spicy in the best way. I do this when I’m craving a bit more zing.
- Ginger – A little fresh grated ginger in the pan with the garlic and shallot goes a long way. It gives the dish that warming background note that makes it feel extra special.
Serving Ideas
This isn’t just a side dish — sometimes it becomes the main event.
- On rice or quinoa – I often serve this over a bowl of steaming hot jasmine rice. Add a fried egg or some baked tofu on top and call it dinner.
- Garnish for crunch – Chopped peanuts or cashews give this dish a restaurant-style finish. Even slivered almonds work great if that’s what you have.
- Scoop the good bits – Right before serving, don’t forget to scrape up those golden bits of garlic and shallot from the bottom of the pan. That’s where all the flavor hides.
Asian Garlic Green Beans
Crisp-tender green beans tossed in garlicky, umami-packed goodness—this easy side dish brings a savory punch to any meal. Whether you're pairing it with stir-fried noodles, fried rice, or a bowl of plain steamed rice, these garlicky green beans fit right in and disappear fast!
Ingredients
- 1 tablespoon toasted sesame oil (see oil-free option below)
- 3 cloves garlic, minced
- 1 medium shallot, thinly sliced
- 1–2 teaspoons sesame seeds
- 2 tablespoons tamari
- 1 pound fresh green beans, trimmed
Instructions
- Start by heating the sesame oil in a large skillet over medium to medium-high heat. While that warms up, go ahead and prep the garlic and shallot.
- Once the pan is hot, toss in the sliced shallot and minced garlic. Let them sizzle for about 30 seconds until fragrant—don't walk away here, they can burn quickly.
- Next, add in the green beans and give them a good toss so they get coated in all that garlicky oil. Cover the pan and let them cook for about 6 to 8 minutes, stirring every so often to keep things moving and prevent burning.
- Pour in the tamari and stir everything together. Let it cook for another minute or so until the sauce slightly reduces and clings to the beans.
- Finish with a sprinkle of sesame seeds, and give it all one last stir. When plating, don’t forget the golden bits of garlic and shallot at the bottom of the pan—they pack so much flavor!
Notes
- Oil-free version: Swap the sesame oil for 1/3 cup vegetable broth. Just cook everything the same way, adding a splash more broth if the pan dries out.
- Add a little kick: A small amount of freshly grated ginger sautéed with the garlic and shallot adds a bright, spicy twist.
- How to serve: These beans go great with anything from stir-fried rice and noodles to grilled tofu or crispy baked tofu.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. They reheat well in a skillet or microwave.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 127Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 512mgCarbohydrates 13gFiber 5gSugar 5gProtein 5g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Honestly, this dish reminds me of the kind of quick stir-fried veggies my mom used to make when we were short on time but still wanted something homemade and satisfying. It’s not complicated — just honest flavors cooked right. I like to think of it as proof that simple cooking can still feel special.
Try Other Green Bean Recipes:
