Easy Homemade Chinese Green Beans
Wonderfully tender-crisp and well seasoned, these Chinese green beans are ready fast and go well with many different meals.
Servings 4 servings
Calories 115kcal
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 an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power.
Nutrition
Serving: 0.25recipe | Calories: 115kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 293mg | Fiber: 3g | Sugar: 4g
