Sesame Garlic Green Beans for Rice Bowls and Sides
Cook sesame garlic green beans with soy sauce, rice vinegar, sesame oil, garlic, sesame seeds, and optional chili crisp.
chili crisp: Optional, to serve (optional).
Cook green beans in oil over medium-high heat until they blister in spots and turn bright green.
Add a splash of water, cover for 1 to 2 minutes, then uncover so the water evaporates.
Lower the heat and add garlic, stirring until fragrant but not brown.
Add soy sauce, sugar, rice vinegar, sesame oil, and sesame seeds. Toss until glossy.
Fine green beans, French beans, and regular green beans all work; adjust cooking time for thickness.
Frozen green beans can work if cooked directly from frozen until moisture evaporates.
Toasted sesame seeds add more flavor than raw sesame seeds.
Use broccoli, asparagus, snow peas, or snap peas instead of green beans.
Use tamari instead of soy sauce for a gluten-free version if the rest of the ingredients are safe.
Add chili crisp at the table if you want heat without making the whole dish spicy.
Green beans: Fine green beans, French beans, Frozen green beans. Thicker beans need more time. Frozen beans should cook until moisture evaporates.
Garlic: Garlic paste, A small amount of garlic powder, Extra green onion. Lower the heat before adding garlic so it does not turn bitter.
Sesame flavor: Toasted sesame oil, Toasted sesame seeds, A small spoon of chili crisp. Sesame oil is best used at the end, not as the main cooking oil.
Can I make sesame garlic green beans with frozen beans?
Yes. Cook them from frozen or thaw first, then let extra moisture evaporate before adding sauce.
No. They are mild by default. Add chili crisp separately if you want heat.
What can I serve with sesame garlic green beans?
They work with tofu, chicken, beef rice bowls, noodles, cucumber salad, or fried rice.