This snappy, vibrant pan fried green beans recipe packs such a punch of flavor, you won’t believe how quick and easy they are to get on the table. These beans are well-seasoned then stir-fried over high heat for a saucy side dish that just might steal the show.
If you’re just in it for the beans— classic keto green beans go well with just about anything.
A Very Green (Bean) Christmas
Like most families, as we’ve grown up we’ve made some new traditions. One such new tradition is ordering Chinese takeout when the entire family gets together, often at Christmas. My parents pick the place, and one of their favorites makes the best green beans.
I pile them onto my plate—as if they were rice or noodles—and make the rest of my selections. These green beans are my favorite part of this new tradition.
I found myself craving them—you might say visions of green beans danced in my head—now they are one of my favorite sides to make at home. Doused in garlic, ginger, soy sauce, rice vinegar, and sesame oil—it’s no wonder that these taste incredible.
So stir up your side dish traditions—and get ready for the best green beans you’ve ever had.
This Asian fried green beans recipe comes together with a few stir fry staples:
- Avocado oil – any mild tasting oil with a high smoke point will do here. Avocado oil is my favorite, although vegetable or canola oil would be great as well.
- Low sodium soy sauce – low sodium is important to keep the salt just right!
- Shaoxing wine – this is Chinese cooking wine, which adds umami flavor to most stir fry recipes. The best substitute here is dry sherry.
- Red pepper flakes –Make a spicy fried green beans recipe with additional crushed red pepper flakes — for a milder version, feel free to skip.
How to Make Fried Green Beans
- Prep your ingredients (we’ll work quickly once we start frying!)
- Blanch your green beans in boiling water for 1 minute.
- Immediately remove to an ice bath using tongs.
- Dry your green beans completely to prevent oil splatter! I do this by wrapping them in a clean kitchen towel. I usually leave them to dry on the counter for an hour or so before moving forward.
- Heat oil. Once shimmering add the green beans and fry for 1 minute.
- Add the garlic and ginger, and continue to cook until fragrant.
- Add the wine and soy sauce and toss to coat. Cook until the green beans have softened, about 3-4 minutes.
- Remove from heat and add the red pepper flakes and sesame oil.
Wait, I Want Deep Fried Green Beans…
These fried green beans without breadcrumbs are a stir fried alternative to the deep-fried recipe you may have been looking for. Check out my keto fried green beans recipe for a naughtier alternative (it’s essentially a gluten-free tempura fried green beans recipe). I like to fry these on the stove in oil, although they can be done in small batches in an air fryer. Psst — the deep fried green version is great with dips like ranch dressing!
Can I Bake These in the Oven?
Sure! Spread your fresh green beans in a single layer on a rimmed baking sheet and toss them in veggie oil. Bake until they’ve started to soften. Then remove then add the garlic, ginger, soy sauce, and cooking wine. Toss again and bake for 4-ish more minutes. Drizzle sesame oil and sprinkle with crushed red pepper flakes before serving.
How many carbs are in fried green beans?
There are 7 g net carbs per serving of this fried green beans recipe. The amount of carbs will vary with each recipe — for example, the deep fried version has 34 g carbs per serving.
More Asian Inspired Recipes
- Cauliflower Fried Rice
- Chinese Chicken Salad
- Egg Roll in a Bowl
- Thai Chicken Salad
- Chicken Curry Soup
Pan Fried Green Beans RecipePrint Recipe Pin Recipe
- 1 pound green beans trimmed
- 1 tablespoon avocado or vegetable oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon Shaoxing Wine or dry sherry
- 1 teaspoon sesame oil
- 1/4 - 1/2 teaspoon red pepper flakes depending on how much heat you like!
- Blanch. Bring a large pot of water to a boil. Meanwhile, prep an ice bath in a large bowl. Once boiling, add the green beans (1 pound) and blanch for 1 minute, then transfer directly into the ice bath. Wrap green beans in a kitchen towel and dry completely -- I usually do this an hour before, so they can completely dry (otherwise the oil will splatter in the next step_.
- Stir fry. We'll work quickly once the oil is hot, so prep all remaining ingredients and have them ready next to your stove. Heat oil over high heat in a large pan or wok. Once shimmering, add the green beans and toss to coat for 1 minute. Add the garlic (1 tablespoon) and ginger (1 tablespoon) and stir constantly so they don't burn. As soon as you smell the garlic (about 1 minute) add the soy sauce (1 1/2 tablespoon) and Shaoxing wine (1 tablespoon). Cook until the beans have softened to your liking - this was about 3-4 minutes for me.
- Finishing up. Remove green beans from heat and add the red pepper flakes (1/4 - 1/2 teaspoon) and sesame oil (1 teaspoon). Toss to coat, and serve.
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