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Chinese Restaurant-Style Sautéed Green Beans

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Serves two to three as a side dish.

Choose young, fresh green beans that are all about the same size for this dish. I think it’s easiest to start out stirring the beans with tongs and then switch to a heatproof spatula to add the garlic and sauce.

  • 1 Tbs. less-sodium soy sauce
  • 1 Tbs. honey
  • 1 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 12 oz. green beans, trimmed
  • Kosher salt
  • 1 Tbs. minced garlic

Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Serving Suggestions

Serve these with roast pork or even as a substantial part of a vegetarian meal.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 170; Fat (g): fat g 13; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 2; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 370; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 4;

Photo: Scott Phillips

This is the best green bean recipe I have ever found. I probably make it once a week, delish as a side to any asian dish.

This was a hit with my family. I made mine a little sweeter and added more garlic. I also cooked it a little longer so that some of the beans were slightly charred.

I make this recipe frequently as a side for pork, chicken, and more. It is so easy and really delicious. In fact, virtually every time I've served the beans to dinner guests someone asks for the recipe. And I've even used frozen beans when good fresh ones weren't available. Just thaw them completely and then make sure they're dry before you start. I've also done it with fresh asparagus, which are awesome. No matter how many I'm serving, I always double or triple the recipe because everyone loves them!

A good start, but I couldn't resist adding a splash of toasted sesame oil at the end to get a more authentic flavor. Next time, I'll make sure I have a couple of dried chilis to throw in with the beans, and maybe a bit of minced fresh ginger. If you have garden-fresh green beans, you won't want to overwhelm their flavor (and the original recipe brings that out), but don't be afraid to improvise, folks! The only important thing is balancing the flavors.

Very good! Neither of us just love green beans, but these were really tasty. We served these with some ginger fried chicken and a soy dipping sauce and they were a perfect accompaniment. I also cooked them slightly longer - maybe 11 or 12 minutes. But my stove probably isn't as hot. They turned out great.

These are fabulous. The cooking took longer than 8 minutes for me though. More like 11 to get them slightly browned. I guess it depends on the size/age of the beans. These make a nice side to asian flavored flank steak.

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