Best 20 Asian Green Beans Recipes

ASIAN-STYLE GREEN BEANS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green beans; cook and stir until heated through. Add garlic; cook 1 minute longer. Stir in soy sauce and sugar until sugar is dissolved. If desired, sprinkle with sesame seeds.

ASIAN-INSPIRED GREEN BEANS AND MUSHROOMS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
• Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.

ASIAN-INSPIRED GREEN BEANS

Steps:

• Heat olive oil in a large skillet over medium-low heat for 1 minute. Add garlic; cook for 1 minute, stirring constantly to keep garlic from browning. Add green beans and saute, stirring frequently, for 1 minute. Reduce heat to low; add soy sauce, chili sauce, sesame oil, and pepper. Stir and cover. Cook until green beans are tender, about 10 minutes.

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE

Steps:

• Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
• Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
• Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
• Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

SPICY GREEN BEANS AND PORK, ASIAN STYLE

Steps:

• Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
• Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
• Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.

ASIAN GRILLED GREEN BEANS

Steps:

• In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat. , Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables., Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. ,

ASIAN SESAME ROASTED GREEN BEANS

Steps:

• Mix beans with olive oil and place in 13x9 pan.
• Bake at 450º until beans are slightly browned and tender when pierced- about 7 to 10 minutes.
• Stir sesame seeds and sesame oil into beans and continue baking until seeds are golden brown, about 5 minutes longer.
• Pour into a bowl and add soy sauce to taste.
• Mix well and enjoy!

ROASTED HALIBUT AND GREEN BEANS WITH ASIAN CILANTRO SAUCE

Steps:

• Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
• Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS

Steps:

• Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
• Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
• Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.

WOK OR SKILLET ASIAN-STYLE FRESH GREEN BEANS

Steps:

• Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.
• Drain well and pat the beans dry using paper towels.
• Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute.
• Add in beans and stir-fry for about 2 minutes.
• Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
• If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end.
• Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.

ASIAN GRILLED GREEN BEANS

Steps:

• In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
• Place half of the vegetables on a double thickness of heavy-duty foil (about 18 inches square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.
• Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over several times to get an even coating of the sauce on all the vegetables. Open foil carefully to allow steam to escape.

ASIAN PICKLED GREEN BEANS AND CARROT STICKS

Steps:

• Trim beans to fit jar and slice carrots to match the beans.
• Cook carrots and beans in hot water for 3 minutes then drain.
• Pack them into hot sterilized jars.
• In a pot heat remaining ingredients and simmer 5 minutes.
• Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
• Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
• Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.

ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS

Steps:

• Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
• Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
• Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.

ASIAN GLAZED GREEN & WAX BEANS

Steps:

• Cook the beans until they are still crisp but heated well through apprx 5 minutes in boiling water.
• Drain and rinse twice under cold water Just before serving heat the soy sauce& ginger in a large skillet, use high heat but do not burn.
• Throw in the beans and stir coating the soy evenly with the beans.
• Turn heat to medium and saute for apprx 3 minutes or until the beans are piping hot.
• The beans should be nicely glazed.
• Place in a heated serving bowl& sprinkle with the sesame seeds Serve.

SHEET PAN ASIAN PORK LOIN AND GREEN BEANS

Steps:

• In a small bowl, combine soy sauce, honey, lime juice, 2 Tablespoons olive oil, garlic, curry powder, ginger and pepper; mix until well blended.
• Place pork tenderloins in a resealable plastic bag; pour marinade over pork in bag.
• Close bag tightly; marinate in refrigerator for at least 1 hour or up to overnight.
• Lower oven rack to middle lower position and preheat oven to 450 degrees F.
• Line baking sheet with aluminum foil and spray with nonstick cooking spray.
• In a large bowl, combine green beans with 1 Tablespoon of olive oil, salt, and pepper.
• Arrange green beans on one end of the baking sheet.
• Remove pork from marinade. Lay tenderloins, not touching, on other end of baking sheet and brush with remaining marinade.
• Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees F on a meat thermometer.
• Top pork loin with green onions and sesame seeds.
• Slice pork loin and serve.

ASIAN GREEN BEANS

Steps:

• Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. , In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds.

ASIAN GREEN BEANS WITH WALNUTS

Steps:

• In 1-1/2-qt. microwave-safe dish, combine the beans, 2 tablespoons walnuts, teriyaki sauce and butter. Cover and microwave on high for 3 minutes; stir. Cook 5-6 minutes longer or until beans are tender. Sprinkle with remaining walnuts.

ASIAN GREEN BEANS

Steps:

• 1. Boil Green Beans about 5 mins or until your liking. Combine next 3 ingredients. Set aside. Spray wok. Cook Garlic for 1 min. Add Green Beans. Cook 1 mins. Pour in sauce and simmer for about 2 mins..

ASIAN GREEN BEANS IN A SNAP

Steps:

• Cook the onion and garlic in a little oil until tender.
• Add the soy sauce and green beans, and cook until hot, stirring frequently.
• Stir in bacon and serve.

SEARED AHI OVER ASIAN GREEN BEANS AND CARROTS

Steps:

• 1. To start, rinse and peel the carrots and trim the ends off the green beans. Then with the same peeler, continue to peel the carrot while rotating to create noodle looking carrot strings. --You won't use the whole carrot, just peel until it gets too small to make nice looking strings.
• 2. In a large saute pan, heat the butter and garlic on medium/high until it sizzles, then add the vegetables an- toss with tongs and cover.
• 3. After about 2 minutes, add about 5-10 grinds of fresh black pepper and a pinch of crushed pepper flakes and return the cover.
• 4. While waiting on the veggies, coat the Ahi steaks in sesame seeds and some pepper. Also heat a skillet to medium/high
• 5. After a few minutes more have gone by, add the teriyaki sauce and honey into the pan, toss and lower heat to medium.
• 6. Note: Depending on how crunchy you like your veggies, this side could be done right now. If you like them a little more soft then just cover for an additional 5-8 minutes on medium/low.
• 7. Place the Ahi steaks in the hot hot skillet and sear top and bottom for about 45 seconds to a minute. If the fish is very thick I like to sear the sides too.
• 8. With a very sharp knife, slice the Ahi to about 1/4 inch pieces and lay on top of the veggies to plate. Dish should be eaten right away