I grew up thinking that canned green beans were better than fresh.
To be honest, I still have a hard time with fresh green beans unless they are seasoned up or cooked in a delicious way. (Probably why I’m a fan of this Bacon Wrapped Green Bean recipe, as well.) This is why I am so excited to share this super easy recipe. My kids were holding tight to their green bean bias but my husband, a self-proclaimed “not a green bean guy”, really liked them!
The garlic-soy glaze gives some serious flavor that I was loving. At first I was afraid of those little garlic chunks, thinking they’d be too much flavor but after getting a taste of a few, I found myself digging around for them. I’m so excited for you guys to try this one!!
Start with some fresh green beans and snap off the ends. This is a good task for your kids if you’re wanting them to help with some dinner prep, by the way.
Heat up a large skillet and add enough oil to coat the bottom. I used olive oil but it got a little smokey since the heat needs to be high. Another option would be avocado oil. Vegetable oil will work but it’s a bit more processed. It’s up to you!
After the oil is heated up, add in your garlic and give it a stir for a minute or so.
SMELLS. SO. GOOD.
Toss in the green beans and stir-fry them in that garlic-goodness for 3-4 minutes.
When they are starting to get a bit tender, drizzle the soy sauce over it all.
You are officially done.
Seriously, that’s it! Enjoy!Print
- 2 tablespoons avocado oil or other high heat oil (peanut, grapeseed, or vegetable)
- 3–4 garlic cloves, minced
- 3/4 pound fresh green beans, tips cut off
- 3 tablespoons soy sauce (or gluten-free tamari soy sauce)
- Optional: salt and pepper
- Heat the oil a large skillet over medium-high heat.
- Stir in the garlic and cook for about 30-60 seconds, until fragrant.
- Add the green beans and stir-fry about 3-4 minutes, until crisp-tender.
- Add the soy sauce and toss the beans to completely coat.
- Taste and season with salt and pepper, if desired.