Wonderfully tender-crisp and well-seasoned, these flavorful Chinese green beans are one of my favorite side dishes.
Ready in about 25 minutes, they're so easy to make. And the leftovers are delicious!
The secret to perfectly cooked Chinese green beans is sautéing them until tender-crisp and not a second longer. The tasty sauce - garlic, soy sauce, and honey - is wonderfully flavorful.
Green beans are delicious! Simple boiled green beans, liberally salted, are lovely. I also love spicy green beans and green beans almondine. When tender-crisp, rather than limp and lifeless, they are like a salty, spicy snack.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil: This neutral-tasting oil is ideal for cooking.
- Fresh green beans: I tried making this recipe with frozen beans, and it wasn't as good. Fresh beans are much better. They come out tender-crisp, while frozen beans are a little too mushy.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. You can also use a gluten-free alternative.
- Rice vinegar: You can substitute white wine vinegar. But don't use distilled white vinegar - it's too acidic.
- Honey: Just a little to balance out the other flavors in this recipe. It doesn't make the dish taste sweet.
- Cornstarch: Just a little to help thicken the sauce.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. I tested both, and freshly minced does taste best, though.
- Red pepper flakes: I use ½ teaspoon, which makes the dish quite spicy. If you don't like spicy food, you can use half that amount.
- Sesame oil: To finish the dish after it's cooked. It adds great flavor!
Variations
- You can use half a teaspoon of garlic powder in the sauce instead of fresh garlic. As mentioned above, I tried both options, and freshly minced garlic is much better. But in a pinch, garlic powder is an acceptable substitute.
- You can add a teaspoon of minced fresh ginger to the sauce. It adds excellent flavor.
- Try toasting a tablespoon of sesame seeds and sprinkling them on the finished dish. It looks good and also enhances the beans' flavor.
- Instead of red pepper flakes, I sometimes mix a teaspoon of hot pepper sauce into the sauce. The only caveat is that pepper sauce tends to create more fumes when cooked, so if you're sensitive to that, you might want to stick with pepper flakes (and possibly use less of them).
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to mix the sauce ingredients - soy sauce, rice vinegar, honey, cornstarch, garlic, and red pepper flakes.
Sauté the beans in avocado oil until they are tender-crisp and just begin to brown in spots.
Reduce the heat to low, add the sauce, and cook briefly, just until the green beans are coated and the sauce has thickened.
Drizzle the beans with sesame oil and serve.
Expert Tip
Cooked green beans should be bright green and tender-crisp. You don't want them brown and limp. So even though we want them to be browned in some spots, we don't want to overcook them.
Eight minutes over medium heat works for me (plus a minute after adding the sauce). But keep a close eye on them as you cook. Depending on how hot your stovetop runs, they might be ready faster.
Recipe FAQs
Some recipes instruct you to parboil the beans before sautéing them. Frankly, I lack the patience for that, and I also find it unnecessary.
One-step cooking is always better than two-step cooking, and washing one pot is preferable to washing two! So no, I don't parboil the beans, and they turn out beautiful - bright green, crisp, and delicious.
I tried that and don't recommend it. You want the beans to be tender-crisp, impossible to achieve with frozen beans.
1. Use young, very fresh beans. Those will taste great even when simply boiled. Never use canned green beans! They tend to have an unpleasant metallic taste, and they also tend to be brownish and limp.
2. Saute the green beans with lots of butter and garlic. Everything tastes good when cooked with butter and garlic.
3. Cook the beans in a bold, spicy sauce such as the one we use here or the one I use in these spicy green beans.
4. Smother them in cheese! Much like butter, cheese elevates vegetables. Try this cheesy green bean casserole, for example. It's wonderful.
Serving Suggestions
You don't have to serve Chinese green beans with an Asian-style meal. They are quite versatile and go well with any meat or fish.
I often serve them with grilled chicken breast, baked pork chops, broiled shrimp, or seared tuna. They are also very nice alongside fried or poached eggs for a tasty and filling meatless meal.
Still, they obviously pair well with Chinese-style dishes. So, I often serve them with Asian meatballs or Asian salmon.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. Sometimes, I snack on them cold - they are surprisingly good that way!
More Green Bean Recipes
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Recipe Card
Chinese Green Beans
Ingredients
Sauce:
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 1 teaspoon fresh garlic - minced
- ½ teaspoon red pepper flakes
Beans:
- 1 tablespoon avocado oil
- 12 ounces green beans - trimmed, long ones halved
Instructions
- In a medium bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch. Mix in the garlic and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium heat for about 3 minutes. Add the green beans and sauté them, stirring often, until they are tender-crisp and just begin to brown in spots, about 8 minutes.
- Reduce the heat to low. Give the sauce another whisk, then add it to the skillet. Cook, stirring, until the beans are coated in the sauce and the sauce has thickened, for about 1 minute.
- Transfer the green beans to a serving plate, drizzle them with sesame oil, and serve.
Video
Notes
- Cooked green beans should be bright green and tender-crisp. You don't want them brown and limp. So even though we want them to be browned in some spots, we don't want to overcook them.
- Eight minutes over medium heat works for me (plus a minute after adding the sauce). But keep a close eye on them as you cook. Depending on how hot your stovetop runs, they might be ready faster.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Precilla Roberts
This was great!
Vered DeLeeuw
I'm glad you enjoyed this recipe, Precilla! Thanks for the review.
Tomiko Graves
Can you use frozen green beans in this recipe? If so, does the cooking adjust in any way?
Vered DeLeeuw
Hi Tomiko, I don't recommend using frozen green beans in this recipe.
Tricia
I used frozen green beans because that is what I had. I boiled them for two minutes, drained them well, and patted them dry. I then followed the recipe except shortened the cooking time to 4 minutes. This recipe was DELICIOUS!!!
Vered DeLeeuw
I'm glad to hear that frozen green beans work in this recipe! Thanks, Tricia.
jenelle
These came out so good! I used a full pound of green beans, and there was still plenty of sauce to coat them. I also used sriracha instead of chili flakes - about 1/4-1/2 teaspoon. This isn't overly salty or sweet or spicy. They tasted just like the Chinese green beans I've gotten at take-out restaurants. What I love is that I can make them gluten-free. So, so, so good!!!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Jenelle! Thank you so much for leaving a comment.
Sarah Cheney
Super simple and tasted just like what I was craving. Ended up making a double batch of the sauce and used half of it on some ground pork that I'd fried up and this made for a super yummy quick dinner!
Vered DeLeeuw
Sounds like a great meal, Sarah! Thanks for leaving a comment.
Melis
Thank you so much for posting this! It's a very close copycat for my favorite high-end chinese lunch spot. Simple, fast, super delicious. I had everything on hand, which was a total bonus.
Vered DeLeeuw
You're very welcome, Melis!
Boots
AWESOME! The only change I made was to saute the beans in sesame oil. I could eat the whole wok-full at one time. Easy, healthy and oh, so tasty!!!
Vered DeLeeuw
I'm so glad you enjoyed this recipe! Thank you for taking the time to leave a comment.