Community Pick
Wok or Skillet Asian-Style Fresh Green Beans

photo by PaulaG





- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 1 1⁄2 lbs fresh green beans, ends trimmed
- 2 tablespoons chopped fresh garlic (or to taste)
- 1⁄4 teaspoon crushed red pepper flakes (optional or adjust to taste)
- 1 1⁄2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed (can use a little more if desired)
- black pepper
- salt (optional)
- cornstarch (mixed with cold water to thicken sauce)
- sliced almonds or sesame seeds
directions
- Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.
- Drain well and pat the beans dry using paper towels.
- Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute.
- Add in beans and stir-fry for about 2 minutes.
- Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
- If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end.
- Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.
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Reviews
-
These green beans really hit the spot! I chose not to thicken the sauce and found it wonderful as is..will perhaps use the cornstarch next go round. I also added slivered almonds and was really pleased with the result. AmandaMcG's suggested adding ginger--great idea (for next time). Overall, Kittencal's recipes never disappoint, and as usual, my family loved it! Thanks so much!
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Tweaks
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Amazing! This is the first recipe I have made that my two male housemates didn't destroy by slathering on the hot sauce! Point for me!!! I used Red Pepper flakes instead of Chili flakes and these guys destroyed it! A little two warm for me...lips still sizzling, but honestly this was a wonderful dish. I wasn't sure of the sugar, but it was the perfect complement to the salty soy and spicey peppers. So easy to make too. I served this with sauteed shrimp tossed in the sauce in the bottom of the wok! 15 minutes start to finish.