Asian Green Bean Stir-Fry is a super fast, veggie-packed side dish that’s perfect for a busy weeknight.
If you’ve been reading the site for a while, you’ll know I’m a huge fan of one-skillet dishes. Any time I can chuck a bunch of healthy ingredients into one pan and something delicious comes out is a win in my book.
Why I Love Stir-Fry
Quick stir-fry veggie mixes are a staple in our house because I can make a big batch with leftovers for the next day, and it’s easy to pair them with just about any protein for a complete meal.
You might notice this recipe is made in a skillet and not a wok. I don’t know about you, but most folks I know don’t own a wok.
While they are admittedly the best for stir frying because the thin metal heats up super fast, you can still get a similar result by using a hot skillet.
I cook this in my trust large Lodge cast iron skillet, and it comes out great.
What About Turning This Into a Complete Meal?
Here are just a few ideas from the recipe archives:
- Easy Pan-Fried Lemon Chicken (would pair perfectly using lime instead of lemon)
- Paleo Chicken Pineapple Meatballs
- Citrus-Garlic Marinated Steak
- Tender Asian-Marinated Flank Steak
- Paleo Meatballs, Asian-Style
To me, the flavors in this Asian Green Bean Stir-Fry recipe really pop when fresh ginger and garlic are used. But sometimes, I don’t have fresh ginger root on hand, so I’ve given you some options for using powdered spices instead.
Use whatever you have on hand!
What Are Coconut Aminos?
Coconut aminos are a soy sauce substitute that’s also wheat-free. They’re made by fermenting the sap from the coconut palm. They are perfect for adding a little bit of umami to this Asian Green Been Stir-Fry. You could also use gluten-free tamari if you don’t have coconut aminos.
The Ingredients In This Stir-Fry
If you like your veggies with a bit of spicy kick, toss on a pinch of red pepper flakes at the end for some heat.
There’s also lots of room to use the veggies you have on hand. I used baby portabella (brown) mushrooms because I had some in my veggie drawer, but this would be equally as delicious with white button mushrooms or even shiitakes.
For the onion, I used purple because I had that hanging around, but if you have a white or yellow onion, go with that! There’s no need to be 100% exact.
Asian Green Bean Stir-Fry Recipe
Asian Green Bean Stir-Fry is a super fast, veggie-packed side dish that's perfect for a busy weeknight. This one is paleo and gluten-free!
- 1 tbsp coconut oil or avocado oil
- 8 oz green beans trimmed and roughly chopped
- 8 oz mushrooms sliced, white, brown, or shiitake
- 1/2 onion medium, sliced
- 1/2 tsp garlic powder or 1 clove fresh garlic, finely chopped
- 1/4 tsp powdered ginger or 1 tbsp fresh ginger, finely chopped
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- Sea salt and black pepper to taste
- Sesame seeds for garnish optional
In a large skillet over high heat, add the oil and heat until it starts to shimmer.
Add the green beans, mushrooms, and onion, stirring often until the veggies begin to soften, about 5-7 minutes. If the onion starts to brown too much, reduce the heat to medium-high.
In a small bowl, whisk together the garlic powder, ginger, coconut aminos, and sesame oil. Pour over the veggies in the skillet and cook for another minute or so until the garlic is fragrant.
Remove from the heat, and adjust the seasonings with salt and pepper if needed. Garnish with sesame seeds if desired.
Serve this with my Tender Asian-Marinated Flank Steak!
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