Asian Green Bean Stir-Fry Recipe

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Asian Green Bean Stir-Fry is a super fast, veggie-packed side dish that’s perfect for a busy weeknight.

Asian Green Bean Stir-Fry Recipe |

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.

Asian Green Bean Stir-Fry Recipe |

What About Turning This Into a Complete Meal?

Here are just a few ideas from the recipe archives:

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 Recipe

Course: Side Dish
Cuisine: Asian, Ethnic, Gluten-Free, Paleo, Veggies, Whole30
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 80 kcal

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


  1. In a large skillet over high heat, add the oil and heat until it starts to shimmer.
  2. 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.
  3. 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.
  4. Remove from the heat, and adjust the seasonings with salt and pepper if needed. Garnish with sesame seeds if desired.

Recipe Notes

Serve this with my Tender Asian-Marinated Flank Steak!

Nutrition Facts
Asian Green Bean Stir-Fry Recipe
Amount Per Serving
Calories 80 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 91mg4%
Potassium 320mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 9.2mg11%
Calcium 24mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Asian Green Bean Stir-Fry Recipe |

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