Spicy Asian Green Beans

Easy to prepare and affordable in season, very affordable, these Spicy Asian Green Beans add flavour and a bit of sass to the plain ole string bean.

Serves: 2
Time: 15 minutes


  • 1 teaspoon vegetable oil
  • 250g green beans, ends trimmed and chopped into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon sambal oelek (or 2 teaspoons chilli flakes)


  • 1 teaspoon grated ginger
  • 1 teaspoon lemon juice


Add oil to a wok or frying pan over medium-high heat. Add green beans to the heated pan. Cook for about one minute, until beans turn vivid green.

Mix together garlic, soy sauce and sambal oelek (and optional ginger and lemon juice) in a small bowl.

Add 1/4 cup of water to the pan of green beans, cooking for an additional two minutes. Water should nearly evaporate. Pour the sauce into the pan and toss through to coat beans. Cook for another two minutes, until beans become fragrant and liquid is almost gone. Test beans with a fork to see if finished. Beans may take about five minutes to cook through.

Taste and add more chilli or soy sauce, if desired.

Related articles:
Asian Chicken Salad
Spring Vegetable Stirfry
Marinated Chicken Adobo

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