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Crack Green Beans

Irresistible green beans coated in a sticky, sweet, savory, and garlicky glaze. An addictive side dish ready in 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Asian-Inspired
Calories: 180

Ingredients
  

Main Ingredients
  • 1 lb fresh green beans ends trimmed
  • 1 tbsp neutral oil avocado, canola, or grapeseed
  • 1 tbsp sesame oil for finishing
  • 4-5 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds toasted
Sauce
  • 0.25 cup low-sodium soy sauce or tamari
  • 3 tbsp light brown sugar packed
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tsp cornstarch
  • 1 tbsp water for cornstarch slurry
  • 2 tbsp water for steaming/sautéing

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Knife & Cutting Board

Method
 

  1. Prep: Trim green beans. Mince garlic and ginger. Slice green onions. In a small bowl, whisk soy sauce, brown sugar, honey, vinegar, and red pepper flakes. In another tiny bowl, mix cornstarch with 1 tbsp water to make a slurry.
  2. Cook Beans: Heat neutral oil in a large skillet/wok over medium-high heat. Add dried green beans and sauté for 4-5 mins until crisp-tender with some blistered spots.
  3. Add Aromatics: Push beans to the side. Add garlic and ginger to the center. Sauté for 30-60 seconds until fragrant.
  4. Add Sauce: Pour the sauce mixture and 2 tbsp water over the beans. Toss to coat. Bring to a simmer and let bubble for 1-2 minutes.
  5. Thicken Glaze: Stir the cornstarch slurry and drizzle it into the center of the bubbling pan. Stir immediately and constantly for 30-60 secs until sauce thickens and turns glossy.
  6. Finish: Remove from heat. Drizzle with sesame oil and toss. Garnish with green onions and sesame seeds. Serve immediately.

Notes

For a deeper green color and more even cook, blanch beans in boiling salted water for 2-3 mins, then shock in ice water before sautéing. Pat VERY dry before adding to hot oil. Adjust sweetness/heat to your taste.