Asian Style Green Beans

5 from 1 vote

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Elevate dinner with my Asian Style Green Beans! This easy side dish pairs with a variety of proteins, whether it’s my shrimp, or salmon, recipe, you can choose your favorite meat. The true magic of this recipe lies in its incredible sauce, which is the perfect balance between sweet and spicy🌶️. To ensure the green beans keep their crunch, we par-boil them for just a few minutes. They should be tender but still have a bite. Serve these with some rice to soak up all the delicious sauce.

Why You’ll Love These Green Beans

This sauce is sweet, spicy, and addictive thanks to a mixture of coconut aminos (soy sauce or tamari work beautifully too), sweet Thai chili sauce, fresh garlic, and nutty sesame oil.

Additional Tips for Green Beans

Now, for the optional yet highly recommended finishing touch: a drizzle of hot honey, which adds a sweet, fiery kick. And don’t forget a sprinkle of sesame seeds. These Asian-inspired green beans are sure to become a mealtime favorite.

plate of green beans with chopsticks on the side and sesame seeds on top

Nonna’s Tip

To ensure this flavor-packed sauce clings to the green beans, we add corn starch as our thickener. It helps forms a thicker glaze. If you find the sauce too thick for your liking, you can always add a touch of water to reach your desired consistency!

Variations and Substitutions

For this Asian Style Green Beans, there are many ways to customize and adapt the recipe to your taste preferences or dietary needs.

  • Use tamari or soy sauce instead of coconut aminos (if you’re making this gluten-free, go with tamari).
  • Leave out the hot honey for a less spicy version.
  • Use sugar snap peas instead of green beans.
  • Add toasted sesame seeds for a stronger sesame flavor.

Best Served With

Common Questions

Where can I find Coconut Aminos?

I get mine at Healthy Planet or you can find it linked in my Amazon store as well.

Can I use other types of string beans?

Yes, you can use any type of string bean that you like or sugar snap peas.

What can I use as a substitute for sweet Thai chili sauce if I want to make it less spicy?

If you prefer a milder sauce, you can use a sweet chili sauce with less heat or even a combination of honey and mild chili sauce to achieve the desired level of spiciness.

Is there a gluten-free alternative to cornstarch?

Yes, you can use arrowroot powder or potato starch as a gluten-free substitute for cornstarch to thicken the sauce.

Can I use frozen green beans instead of fresh ones?

While fresh green beans are recommended for the best texture, you can use frozen green beans in a pinch. Just be sure to thaw and drain them before cooking to avoid excess moisture.

What are some optional toppings or garnishes to enhance the dish?

You can garnish the dish with sesame seeds, sliced green onions, or even crushed peanuts for added texture and flavor.

a plate of green beans with chopsticks on the side and sesame seeds on top

Asian Style Green Beans

We combine the rich umami notes of coconut aminos (although soy sauce or tamari work beautifully as alternatives), the sweetness of sweet Thai chili sauce, the aroma of fresh garlic, and the subtle nuttiness of sesame oil. It's sweet enough to make your taste buds dance, yet carries a gentle kick of heat that keeps you coming back for more.
5 from 1 vote
Course: Appetizer
Cuisine: American, Chinese, Japanese
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 2 tablespoons coconut aminos, tamari or soy sauce is the alternative
  • 2 tablespoons sweet Thai chili sauce,
  • ¼ teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon corn starch
  • 1 tablespoon water, add more if needed
  • 340 grams green beans , trimmed (12oz bag)
  • 1 cup water


  • In a bowl or mason jar, add all of the ingredients for the sauce. Shake or stir well.
  • In a pan on the stove, add enough water to cover the bottom of the pan. Add in the trimmed and washed green beans. Put the lid on and let them cook for 3-5 minutes on medium-low heat.
  • You'll know when the beans are cooked when a knife goes through easily. I like mine cooked but firm. The beans should still have a bite to them and not be mushy.
  • If there's any water left in the pan, drain it and add the beans back on the heat. Add in the sauce and stir. If you need to thin out the sauce a bit you can add a touch more water.
  • Serve with sesame seeds and hot honey on top. Enjoy!



Calories: 113kcal, Carbohydrates: 25g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 526mg, Potassium: 365mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1173IU, Vitamin C: 21mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Chinese, Japanese
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 1 vote (1 rating without comment)

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