Green beans are always good, and with a little Asian spice they’re even better! These Asian green beans are a little different twist on beans that my family loves.
Many people believe you have to use olive oil to caramelize onions, but veggie broth does just as good of a job and tastes every bit as good.
Caramelizing the onions adds a delicious savory flavor to this green bean recipe, and it’s so easy to do for this recipe or others.
- In large pot, add approximately half cup of veggie broth and thinly sliced onion.
- Saute for a few minutes until browned and caramelizing.
- As this cooks, add a little more veggie broth, scrape any of the caramelized brown part and mix into broth.
- Next, add green beans and 3/4 cup veggie broth and cook on medium high heat for approximately 15 minutes covered, until slightly tender, but still somewhat firm.
- Add Asian Sauce with arrowroot powder and lower heat. It will thicken quickly. Cook another 5 minutes and serve. Your family is going to love this new twist on green beans!
Asian sauce for this recipe
About 30 years ago, a Japanese friend taught me how to whip this sauce up for a lot of the dishes he prepared. He mostly used it as a dipping sauce, but I have found so many more uses for it over the years.
It takes about 5-minutes to prepare and is so versatile!
To thicken, siimply add arrowroot powder and simmer for just a minute.
Nutrition in Green Beans
A 125-gram or 1-cup serving of green beans, cooked, provides 44 calories, 2.5 grams of protein, 10 grams of carbohydrates, zero grams of fat, 4 grams of dietary fiber and 1.25 milligrams of sodium.
This vegetable is rich in many vitamins and minerals, including vitamins C and K, folate, potassium and manganese, according to the website NutritionValue.
In addition, they are a food source of several carotenoids, which is a form of vitamin A found in fruits and vegetables that act as antioxidants. Carotenoids in green beans include beta-carotene, lutein and zeaxanthin.–LiveStrong
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Other Great Bean Recipes
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- 1 lb. of fresh green beans with ends clipped off
- 1 small onion
- 2 cloves of garlic
- sea salt to taste
- garlic powder to taste
- veggie broth for cooking
- Asian Sauce recipe below
- ¼ cup tamari or soy sauce if necessary, make sure gluten-free
- ¼ cup water
- lemon juice 1-1/2 Tbsp or juice from 1/2 lemon
- ½ Tbsp sweetener sugar, sucanat, maple syrup, agave, etc.
- 1 tsp. minced garlic I use kind from jar
- arrowroot powder or corn starch to thicken
In large pot, add approximately 1/2 cup of veggie broth and thinly sliced onion. Saute for a few minutes until browned and caramelizing. As this cooks, add a little more veggie broth, scrape any of the caramelized brown part and mix into broth.
Now, add minced garlic and saute another 5 minutes.
Next, add green beans and 3/4 cup veggie broth and cook on medium high heat for approximately 15 minutes covered, until slightly tender, but still somewhat firm. Be careful not to overcook.
Add Asian Sauce with arrowroot powder and lower heat. It will thicken quickly. Cook another 5 minutes and serve.
Whisk all ingredients in bowl.