Sweet and spicy green beans are the Asian-inspired side dish that may just become an addiction. Steamed green beans fry in a little oil, then coat in a glossy glaze of coconut aminos, garlic, honey, and hot sauce until the liquid nearly disappears. A shower of sesame seeds and they're ready for the table.
Sweet and Spicy Green Beans
Who knew that green beans made such a great side when honey and hot sauce are added? Well, now you know, and once you taste them, there’s a good chance you’ll become addicted! This Asian-inspired dish pairs nicely with steak or poultry, and is wonderful when enjoyed alongside (or in) the Fiery Fried “Rice” recipe. Add red pepper flakes to this recipe if you are looking for a bit more spice.
Serves 2–4
12 ounces trimmed green beans
2 tablespoons (30 ml) coconut aminos
1 clove garlic, minced
1 teaspoon (5 ml) raw organic honey
1⁄2 teaspoon (10 ml) hot sauce (like Tabasco)
2 teaspoons (10 ml) canola oil
2 teaspoons (10 ml) sesame seeds
- Add green beans to a medium sauce pot or steamer and add 1–2" water. Steam green beans for 3–5 minutes. Stir together the coconut aminos, garlic, honey, and hot sauce in a small bowl.
- Add the steamed green beans to the canola oil in a large skillet and fry for 4–6 minutes over medium heat. Pour in the liquid mixture and continue stirring until most of the liquid has evaporated. Sprinkle with sesame seeds and serve warm.
Pro Tips
- Steam the beans 3–5 minutes first so they're tender-crisp before frying — raw-fried beans blister outside while staying tough inside.
- Keep stirring after the glaze goes in until most of the liquid evaporates; that's when the sweet-spicy coating clings instead of pooling.
- The honey and coconut aminos caramelize fast — watch the heat and pull them before the glaze scorches.
- For extra spice, add red pepper flakes to the glaze mixture along with the hot sauce.
Frequently Asked Questions
How spicy are these green beans?
Half a teaspoon of hot sauce gives a gentle warmth behind the honey sweetness. Red pepper flakes are the recipe's suggested upgrade for real heat.
Can I use frozen green beans?
Yes — thaw and drain them well first, then skip the steaming and go straight to the skillet so they don't turn soggy.
What do they pair with?
They're a natural match for steak or poultry, and they're wonderful alongside — or mixed into — Fiery Fried 'Rice'.
How long do leftovers keep?
Up to 3 days in the fridge. Reheat quickly in a hot skillet to rewaken the glaze.
Recipe Card
Ingredients
Method
- Add green beans to a medium sauce pot or steamer and add 1–2" water. Steam green beans for 3–5 minutes.
- Stir together the coconut aminos, garlic, honey, and hot sauce in a small bowl.
- Add the steamed green beans to the canola oil in a large skillet and fry for 4–6 minutes over medium heat.
- Pour in the liquid mixture and continue stirring until most of the liquid has evaporated.
- Sprinkle with sesame seeds and serve warm.
