Asian Green Beans
These oil-free Asian Green Beans are slightly crisp and full of flavor. They are a perfect vegan side dish and are a breeze to make in minutes!
Regular steamed green beans are just okay to me, but these delicious Asian-style green beans are absolutely amazing and so easy to make. They are made with my secret oil-free vegan Asian sauce that is perfect for making stir-fries. These green beans pair well with any healthy vegan stir-fry recipes you might be making for dinner.
Reasons you will love this recipe
- Healthy and Oil-Free: These Asian green beans are sautéed or roasted without oil, offering a lighter, healthier option packed with flavor and crunch.
- Quick and Easy to Make: This recipe is perfect for busy weeknights, coming together in under 20 minutes with simple ingredients for a delicious side dish or snack.
- Bursting with Bold Flavors: Tossed in soy sauce, garlic, and onions, these green beans bring a savory, umami-rich taste that pairs perfectly with rice, noodles, or any Asian-inspired meal.
Ingredients you will need
- Green beans- They have a naturally crisp texture that holds up well without oil, especially when roasted or sautéed. They also absorb the savory flavors of the Asian sauce.
- Onions & garlic- Enhance the dish’s flavor profile by adding depth and aromatic richness. Onions provide a subtle sweetness and texture, while garlic brings a bold, savory note that complements the green beans and the Asian-inspired seasonings, resulting in a delicious and satisfying side dish.
- Asian sauce- This easy-to-make oil-free Asian sauce is the perfect blend of savory, sweet, and tangy flavors, ideal for adding a punch of flavor to your favorite vegetables, noodles, or rice.
How to make oil-free Asian green beans
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by slicing the onion into thin crescent shapes or dice if you like your onions smaller. Go ahead and mince the garlic as well, or you can use the jar variety.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #2: In a large pan or wok, add the onions to the dry pan and begin to cook on medium heat.
You will need to keep a close eye on this to keep it from burning. I have a video below showing how easy it is to do this.
Once the onions begin to brown a little, add about 3 tablespoons of veggie broth or water to the pan. As they continue to cook, add a little more veggie broth one tablespoon at a time. Scrape any of the caramelized brown parts, and mix into the broth as the pan begins to cook down.
STEP #3: Add the clean green beans and 3/4 cup of veggie broth. Cover and cook on medium-high heat for approximately 12-15 minutes until the beans become slightly tender but still somewhat firm.
While the beans are cooking, go ahead and make the sauce.
STEP #4: The sauce takes less than 5 minutes to prepare this sauce by simply whisking together soy sauce (or tamari if it needs to be GF), water, lemon juice, minced garlic, sweetener of choice, and arrowroot powder (or another thickener such as cornstarch). I prefer arrowroot powder because it doesn’t clump and is so easy to use in recipes.
Personally, I use honey to sweeten my sauce, and there is a great vegan-friendly honey option as well. Other sweetener options include maple syrup, agave, or sucanat.
STEP #5: Add the sauce to the hot pan of green beans and turn the heat down to low. It will begin to thicken within seconds and will continue to thicken as it heats up.
Stir well to coat the beans and allow to cook uncovered in the broth for another 3-5 minutes. Then, remove from heat and serve warm.
*Originally published August 2014.
Frequently Asked Questions
Yes, you can use frozen green beans. Just thaw them and pat them dry before cooking to ensure they get crispy and flavorful.
To keep green beans crispy, avoid overcrowding the pan when sautéing and cook them at high heat for a shorter period.
Absolutely! Feel free to mix in vegetables like bell peppers, carrots, or snap peas for added color, texture, and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain their texture.
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Asian Green Beans
Ingredients
Asian Green Beans
- 1 lb. of fresh green beans washed with ends clipped off
- 1/2 cup onion or more
- 2 cloves garlic minced
- 3/4 cup veggie broth for cooking
- 1/2 teaspoon garlic powder
- sea salt to taste optional
- Asian Sauce recipe below
Asian Sauce
- ¼ cup low-sodium soy sauce or tamari if gluten-free
- ¼ cup water
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- ½ tablespoon sweetener of choice maple syrup, agave, etc.
- 1 tablespoon arrowroot powder or corn starch to thicken
Instructions
- Caramelizing the onions adds a delicious savory flavor to this green bean recipe, and it's so easy to do.
- Begin by slicing the onion into thin crescent shapes or dice if you like your onions smaller. Go ahead and mince the garlic as well, or you can use the jar variety.
- In a large pan or wok, add the onions to the dry pan and begin to cook on medium heat. You will need to keep a close eye on this to keep it from burning. I have a video below showing how easy it is to do this.
- Once the onions begin to brown a little, add about 3 tablespoons of veggie broth or water and the minced garlic to the pan. As they continue to cook, add a little more veggie broth one tablespoon at a time. Scrape any of the caramelized brown parts, and mix into the broth as the pan begins to cook down.
- Next, add the green beans, garlic powder, salt, and 3/4 cup veggie broth. Cover and cook on medium-high heat for approximately 12-15 minutes until the beans become slightly tender, but still somewhat firm.
- While the beans are cooking, go ahead and make the sauce.
Asian Sauce
- It takes less than 5-minutes to prepare by simply whisking together soy sauce (or tamari if it needs to be GF), water, lemon juice, minced garlic, sweetener of choice, and arrowroot powder (or another thickener such as cornstarch). I prefer arrowroot powder because it doesn't clump and is so easy to use in recipes.
- Personally, I use honey to sweeten my sauce, and there is a great vegan-friendly honey option as well. Other sweetener options include maple syrup, agave, or sucanat.
- After the ingredients are mixed well, add the sauce to the hot pan of green beans and turn the heat down to low. It will begin to thicken within seconds and will continue to thicken as it heats up.
- Stir well to coat the beans and allow to cook uncovered in the broth for another 3-5 minutes. Then, remove from heat and serve warm.
Video
Notes
- Fresh or frozen beans- You can use frozen green beans. Just thaw them and pat them dry before cooking to ensure they get crispy and flavorful.
- Don't overcook- To keep green beans crispy, avoid overcrowding the pan when sautéing, and cook them at high heat for a shorter period.
- Asian sauce- This easy-to-make oil-free Asian sauce is the perfect blend of savory, sweet, and tangy flavors, ideal for adding a punch of flavor to your favorite vegetables, noodles, or rice.
- Storage- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain their texture.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
When do the garlic powder and 2 garlic cloves come in?
Oh my goodness—thank you so much for catching that! The ingredients should be added in steps #4 and #5, and I’ve gone ahead and updated the instructions to reflect that. I really appreciate you pointing it out!
Loved this recipe. I added cremini mushroom’s & bell peppers, they needed to be used 🤗 The sauce was so easy to put together & delicious. Big hit! Thank you from my husband too. 😊❤️
Made this evening I added one teaspoon of Chinese five spice also.
Perfect Friday evening dinner 🙂
Hi Sue- So glad you liked it, and the Chinese five spice sounds like a great add.
We liked it, and will repeat it.
Hi Alexandra- So glad to hear that!
This looks appetizing.
Yum.. I use date paste for sweeetner.
Easy cut, paste, and print version.
Ingredients:
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)
In large pot, add approximately 1/2 cup of veggie broth and thinly sliced onion. Sauté for a few minutes until browned and caramelizing. Add a little more veggie broth, scrape any of the caramelized brown part and mix into broth. Add minced garlic and sauté another 5 minutes. 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. Careful not to overcook. Add Asian Sauce with arrowroot powder and lower heat. It will thicken quickly. Cook another 5 minutes and serve.
Asian Sauce:
• 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
Whisk all ingredients in bowl.
Sounds fantastic!