Asian-Style Green Beans

READY IN: 30mins
Recipe by Lvs2Cook

A great addition to your next Asian inspired meal. The recipe is adapted from Southern Living.

Top Review by Chef 565650 Jim

A great way to make your green beans shine into a new taste. Didn't have the roasted red peppers so omitted. It would have been nice for color but a fresh red sweet pepper would have worked just as well if I had one. I did add a pinch of red pepper flakes, a rib of bock choy, a few sliced mushrooms, a tsp. of rice wine vinegar for a little extra bite, and a tiny bit of cornstarch to make sure the juice stuck to the veggies. Instead of almonds, I used the traditional sesame seeds that I toasted a few minutes in a small pan first. Very delicious and a great side dish to get in an additional green item into your daily intake. Definitely will make again! PS - If you don't have oyster sauce, use soy sauce or hoisin sauce instead. In addition, if you are using toasted sesame oil as I did, cook up your initial flavors in vegetable or peanut oil and add the toasted sesame right at the end for seasoning. I was taught that toasted sesame oil is for seasoning only as it has a low smoke point. It also smells so great that you want the aroma really fresh. Hope this all helps. Jim in So. Calif.

Ingredients Nutrition


  1. Cook green beans in boiling water 4 to 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
  2. Sauté green onions, garlic, and ginger in hot sesame oil in a large nonstick skillet over medium heat 1 minute. Add green beans and bell pepper; cook 1 minute. Add oyster sauce and pepper, stirring until thoroughly heated. Sprinkle with almonds, if desired.

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