Asian Green Beans

5 from 1 vote

These Asian green beans are tender-crisp, glossy with a soy garlic sauce, and on the table in about 15 minutes. Steaming them right in the cast iron skillet keeps them snappy instead of soggy.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Asian

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 56kcal

Author: Ned Adams

Equipment

1 Smithey No. 11 Deep Skillet
1 Mixing bowl

Ingredients

12 ounces green beans washed and trimmed
2 tablespoons water
2 tablespoons soy sauce
½ tablespoon rice wine vinegar
2 teaspoons honey
1 ½ teaspoons chili garlic sauce
2 cloves garlic sliced
1 teaspoon ginger grated
1 teaspoon sesame oil optional
Toasted sesame seeds or everything bagel seasoning optional garnish

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Instructions

Heat a cast iron or heavy bottomed skillet over medium high heat.
Add the green beans and water and cover with a lid to steam for 3 to 5 minutes, or until the green beans are tender but still firm.
Meanwhile, in a small mixing bowl, whisk together the soy sauce, rice wine vinegar, honey, chili garlic sauce, garlic, ginger, and sesame oil until well combined.
Drain off any remaining water and add the sauce to the green beans, tossing to coat.
Serve warm, topped with toasted sesame seeds or everything bagel seasoning if desired.

Notes

Do not crowd the pan. This is the number one cause of soggy green beans. Doubling the batch into one skillet turns a sear into a steam. Use two pans or cook in batches.
Keep the lid on at the start. Steaming is what keeps the beans bright green with a little crunch left in them.
Watch the clock at the end. These cook fast. A couple of minutes too long and they go brown, soft, and limp.
Dry the beans before they hit the pan. Surface water has to boil off before anything can brown.
Slice the garlic instead of mincing it. Minced garlic scorches in a hot cast iron pan. Slices hold up.
Taste before you add salt. The sauce reduces fast and the soy concentrates as it does.

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