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Recipe

Chinese Restaurant-Style Sautéed Green Beans Recipe

Scott Phillips

Servings: two to three as a side dish.

This quick side dish of green beans glazed with a sweet, garlicky soy sauce makes a fabulous partner for any takeout-at-home-type main course, including Kung Pao Chicken, Salt-and-Pepper Shrimp, and Fried Rice. 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.

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 10
  • Sodium (mg): 370
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 2

Preparation

  • 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.

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

Reviews

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Reviews (18 reviews)

  • bessieheath | 08/03/2020

    I’ve been making this recipe in green bean season for years and it’s fabulous and simple. Yesterday, I pressed a block of extra-firm tofu, cut that in cubes, tossed with corn starch and fried until crispy. Set that aside and added back to the beans just before adding the sauce. Also threw in a tablespoon of chili crisp with the sauce and now the dish is a meal! And a great one at that.

  • christi124 | 06/30/2020

    These were the BEST green beans I’ve ever had. I normally don’t write recipe reviews (nor take the time to sign up for an account to write a review) but THAT’S how incredible these were. My bf and I decided that we’re making these for every holiday ever. If you’re looking for a green bean recipe that will blow your mind, this is it!!!

  • The_Inept_Chef | 06/21/2020

    I don't usually get excited about green beans.... but.... these were incredible.

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