Vegan and delicious. Soy garlic green beans cooks in seven minutes flat and prep time is under five minutes. May be served as a side to a meat or seafood dish too.
I cook this for Sam a few nights ago. She had the beans with mushroom fries which you can see peeping on the top right corner of the photo above. The inspiration for the green beans came via Leigh Anne a.k.a. Your Home Based Mom who describes the dish as “restaurant style”.
The difference between her recipe and mine is that I added mirin to my green beans. For a little sweetness and added richness. It’s almost like cooking the beans in teriyaki sauce except that the inclusion of garlic gives the dish a more potent flavor and aroma.
This is a very simple recipe that does not require any special equipment for preparation or cooking. Any frying pan will do but I’m quite attached to my carbon steel wok these days.
The only preparation required is that you trim the green beans and chop up some garlic.
Boil water, dump in the beans and cook for a couple of minutes until partially done.
Throw out the water, reheat the wok and pour in sesame seed oil. Over medium heat, saute the chopped garlic and green beans until aromatic.
Pour in the mirin and soy sauce. Stir.
Cook just until the green beans are done and most of the sauce has been soaked up.
Simple, eh? Here’s a printable version of the recipe.
Soy Garlic Green BeansPrint Pin
- 100 to 150 grams green beans (that's Baguio beans for Filipinos), trimmed
- 1 teaspoon sesame seed oil
- 1 teaspoon finely chopped garlic
- 1 tablespoon mirin (or other rice wine)
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame seeds
- Boil two cups of water in a wok or frying pan. Dump in the trimmed beans and cook for two to three minutes. Scoop out and drain.
- Discard the water and wipe the wok or drying pan dry. Set the stove to medium heat. Reheat the wok and frying pan.
- Pour in the sesame seed oil.
- Saute the chopped garlic and drained green beans for about half a minute or just until the aroma of garlic starts to waft through the kitchen.
- Pour in the mirin (or whatever rice wine you're using) and soy sauce. Stir.
- Cook the green beans, uncovered, for another two to three minutes or until done and until they have soaked up much of the sauce.
- Transfer the cooked beans on a plate. Spoon the garlic and whatever sauce is left over them.
- Sprinkle in the sesame seeds and serve at once.
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