15-Minute Garlic Green Beans

Disclosure: Lodge Cast Iron sponsored this post. Opinions are my own.

Is it just me or is it hard to come up with a healthy side dish that tastes good?

I never have any problem in the meat category. And I can whip up some mean mac and cheese, but vegetables sometimes get overlooked in my household.

One veggie dish I love though is Chinese Style Garlic Green Beans. Every time I go to the Chinese buffet, I load my plate up with these and crab rangoons. Don’t judge. 

What makes garlic green beans so good?

The secret to these green beans is that you cook them in super hot oil, hot and fast. I’m not talking about a vat of oil. They’re not fried like French fries. They’re just wok-fried.

As they steam, the green beans will turn bright green and start blister, releasing their natural sugars.

Then, the veggies are hit with a splash of aromatics and fresh garlic, which gets absorbed into each wonderful bite. They have the perfect texture, because the string beans still have a little snap while also being tender.

They’re traditionally made using a wok. I cook mine in the Lodge Cast Iron Cook-It-All, because half of the 2-piece set is a 14-inch wok.

Learn more about the Lodge Cast Iron Cook-It-All in my product review. 

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• Canola Oil: It’s best to use a vegetable oil with a high smoke point.
• Green Beans: Make sure the green beans are fresh. Canned and frozen green beans contain too much moisture. You can use traditional green beans or Chinese long beans.
• Garlic: For this green bean recipe, use shaved garlic cloves, which is garlic peeled and sliced in thin pieces.
• Apple Cider Vinegar: Vinegar provides the perfect balance of acid to this dish. Apple cider vinegar also provides a touch of sweetness.
• Worcestershire Sauce: Worcestershire sauce is added for umami, which is that warm, earthy flavor that rounds the whole side dish together.
• Seasonings: Kosher salt and black pepper to taste.

Substitutions: If you don't have Worcestershire sauce, you could use soy sauce instead.

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1. STEP ONE: Start by rinsing your green beans and patting them dry really well with a paper towel. You want as little moisture as possible.

2. STEP TWO: Place your wok or pan over medium heat. Add the oil and heat it until it starts to shimmer, about 2-3 minutes.

PRO TIP: If you want to cook this recipe over a campfire, let your coals burn until you can hold your hand over the coals for 6-8 seconds before you need to pull it away. This will be about medium heat.

3. STEP THREE: Add the green beans to the hot pan of oil. They’ll start to steam and soften in the oil in about 4-6 minutes. Stir them occasionally.

4. STEP FOUR: Next, it’s time to add some umami. Add a splash of water, vinegar and Worcestershire with garlic, salt and pepper. This part of the cook is really fast.

Because the pan is super hot, the liquid may splatter or steam, so be careful. Stir it quickly. You want the beans to blister, but you don’t want the garlic to burn.

This step only takes 45 seconds to a minute. As soon as you get that beautiful color, pull them from the heat.

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How to serve garlicky green beans

Once you remove the sautéed green beans from the heat, you can serve them right up. Be sure each serving gets a some pieces of garlic.

Storage

Garlic green beans can be stored in an airtight container in the refrigerator for up to five days. You can reheat them in the microwave or give them a quick sauté in a clean skillet with a little oil.

While you can freeze the cooked green beans. They lose their texture over time. They’re much better hot right out of the skillet.

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