- Prep
- 8 min
- Cook
- 7 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 5 cloves
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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Rinse the green beans and pat them completely dry with a clean kitchen towel. Trim the stem ends and cut the beans into 5 cm pieces. Any water left on the beans will steam them instead of blistering.
Thinly slice the garlic cloves and set them aside. Have the soy sauce, sesame oil, sesame seeds, salt, and black pepper within reach so you can add them quickly once cooking starts.
Heat a large skillet or wok over medium-high heat for 1 minute. Add the vegetable oil and swirl to coat the pan. The oil should shimmer but not smoke.
Carefully add the green beans in a single layer. Cook without stirring for 2 minutes to let them blister and char in spots, then toss and cook for another 2 to 3 minutes until they are bright green and crisp-tender. If the pan is crowded, cook in two batches.
Push the green beans to one side of the pan. Add the sliced garlic to the empty space and cook for 30 to 45 seconds until fragrant and just golden. Do not let it brown or it will turn bitter.
Toss the garlic with the green beans. Pour in the soy sauce and sprinkle with the salt and black pepper. Toss for 30 seconds until the beans are evenly coated and the soy sauce sizzles.
Remove from heat. Drizzle with the sesame oil, if using, and sprinkle with the sesame seeds. Taste and add a pinch more salt if needed. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is wet beans: dry them thoroughly after washing or they will steam and turn limp instead of blistering.
- Preheat the pan properly before adding oil. A hot pan gives the beans their signature charred spots and keeps them crisp.
- Cook the garlic separately at the end. Garlic added at the start burns before the beans are done, leaving a bitter taste.
- For extra crunch, do not overcook. The beans should be bright green and still snap when bitten, about 4 to 5 minutes total in the pan.
Substitutions
- green beans→haricots verts or wax beans
- soy sauce→tamari for gluten-free
- vegetable oil→avocado oil or peanut oil
- sesame oil→omit or use a few drops of chili oil
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2 to 3 minutes, or in the microwave covered for 1 minute. For best texture, reheat in a skillet rather than a microwave. Do not freeze; the beans become mushy after thawing.
FAQ
The questions we get asked most
Why did my garlic green beans turn out soggy?
Sogginess usually comes from wet beans or a pan that is not hot enough. Dry the beans completely after washing and preheat the pan until a drop of water sizzles on contact. Also avoid crowding the pan; cook in batches if needed so the beans sear instead of steam.
Can I use frozen green beans for this recipe?
Yes, but the texture will be softer. Do not thaw them first; pat off any ice crystals and add them directly to the hot pan. Cook for 1 to 2 minutes longer than fresh beans, and expect less blistering.
How do I know when the green beans are done?
They are done when they are bright green, slightly shriveled, and have dark charred spots. A bean should bend but still snap when bitten. If they are dull and limp, they are overcooked.
Can I make this dish ahead of time?
You can trim and dry the beans up to 1 day ahead and store them in a covered container in the fridge. The dish itself is best served immediately, but you can cook it up to 2 hours ahead and reheat gently in a skillet. Add the sesame oil and seeds just before serving.
How long do garlic green beans keep in the fridge?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2 to 3 minutes, or until hot. The garlic may lose some punch, so you can add a fresh minced clove when reheating.
Can I freeze garlic green beans?
Freezing is not recommended because the beans become mushy and watery after thawing. If you must freeze, do so for up to 1 month and reheat in a hot skillet to drive off moisture, but the texture will be significantly softer.
What can I use instead of soy sauce?
Use tamari for a gluten-free option, or coconut aminos for a soy-free version. Both are slightly sweeter, so reduce any added salt. You can also use a pinch of salt and a squeeze of lemon juice for a different flavor profile.
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