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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!!!
I don't usually get excited about green beans.... but.... these were incredible.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.