Spicy Green Beans

I’ve mentioned a couple times before that I worked in a superior Asian/Fusion restaurant in college.  Every dish I ate there was delectable, and Spicy Green Beans was yet another dish I had to learn how to make at home.  This dish is incredible as is, but is very adaptable to your taste.  Want to make it a main dish?  Add some protein, such as chicken or shrimp, to make it a more hearty main dish.  My husband happens to love this dish with strips of crispy tofu.  This is a great dish for summer, when green beans are at their peak.  It’s also perfect because you don’t have to use the oven and heat up the kitchen.

Spicy Green Beans

Begin by gathering around your ingredients.  I find this step quite useful so that I can make sure I have everything on hand.  Or so that I can make a last-minute trip to the grocery store!

What You Need

Mix together the chicken broth, teriyaki sauce, red pepper flakes, and cornstarch.


Put a tiny bit of oil in the bottom of a pan.  Saute the minced garlic and ginger until fragrant, just a few minutes.


Next, add the green beans and saute them until just before they are done to your desired tenderness.  I like a little crispness to them, so they stay bright green rather than going limp and drab.

Green Beans

After the beans have just about reached your desired tenderness, pour in the sauce mixture.  Bring it to a boil so it will thicken.

Almost There

After it thickens, you’re ready to serve!  I like to serve these green beans with some fresh steamed white rice, sprinkled with white and black sesame seeds.  Yum yum!

Spicy Green Beans

Spicy Green Beans
Courtesy of your Everyday Home Cook

2 to 3 cups fresh green beans, trimmed & cut
1/2 cup chicken (or vegetable) broth
3 tablespoons teriyaki sauce
1/4 to 1/2 teaspoons red pepper flakes
1 1/2 teaspoons cornstarch
1 clove of garlic, minced
1 teaspoon fresh grated ginger
black and white sesame seeds, optional

Combine broth, teriyaki sauce, red pepper flakes, and cornstarch; set aside.  In a large pan, add a small amount of oil.  Saute the green beans until tender/crisp-tender.  Add sauce to pan; cook and stir until sauce boils and thickens, about 2 minutes.  Serve immediately, sprinkled with sesame seeds.

Serves 4 as a side, 2 as a main dish.

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