This steamed garlic green beans recipe is a simple side dish that pairs well with many Asian inspired main dish, perfect for any weeknight meal.
Happy Friday! I’m sure I don’t even have to ask whose ready for the weekend. We’ve got big plans over here and everyone is beyond excited. We are getting our Christmas tree!! I cannot wait to start decorating. Anyway, you came here to learn about these fabulous steamed garlic green beans, not my holiday bliss. Well, this recipe like most of my recipes is weeknight friendly. A simple side dish that pairs well with any Asian inspired main dish. I usually make it with an Asian beef bowl or as a side to spring rolls.
I start with packaged green beans because they are usually prewashed and trimmed. If not, I wash them and go through to remove the stringy parts and any steams and such. Then I pop them in a steamer basket with fresh peeled garlic cloves until they are tender.
I season them with a little sesame oil, mirin, and soy sauce. Mirin has a little bit of sweetness and acidity that I think adds to the flavor of the dish. The soy sauce gives it a deep savory flavor without overpowering the taste of the vegetable. And it gives the distinct Asian inspired flavor I like.
I saute them in sesame oil with some salt and white pepper to taste before adding the rest of the ingredients.
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Ingredients
- 12 pk green beans
- 1/4 small onion sliced
- 3 cloves garlic
- 1/4 c mirin
- 1 tbsp sesame oil
- 1 1/2 tsp soy sauce
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
Instructions
- To a steamer basket, add green beans followed by onions and garlic. Place it over the steaming pot with 2 cups of boiling water. Cover with lid and steam over medium heat for 8-10 minutes. Remove basket and set aside.
- Heat the sesame oil in a wok or pan over medium heat. Once it begins to smoke, which will be very quickly if using a wok, add the green beans, garlic, and onions. Toss to coat with the oil. Smash the garlic pieces with a cooking spoon being careful not to mash the beans.
- Add the mirin and soy sauce and toss to coat. Allow cooking for about 1-2 minutes. Season with salt and white pepper and turn of the heat. Ready to serve.
