The Easiest Green Beans

Last September, when green beans were abundant in my neighbor Mr. Charles’ garden, he kindly gifted me a bucket of beans. I prepared a recipe from Cynthia Chen McTernan’s A Common Table that quickly became a favorite.

This simple dish requires no boiling or blanching. Instead, green beans are sautéed in a skillet or seasoned wok with a bit of oil, salt, and pepper. After a few minutes, chicken stock is added, and the skillet is covered over medium-low heat for about three minutes. Onions are then added, and the skillet is covered again to soften them. A touch of oyster sauce is tossed in at the end, creating perfectly cooked beans glazed in a light, mild sauce with sweetened onions. This effortless recipe is always a hit with both children and adults.

The Easiest Green Beans

Simple and delicious, these green beans are seared in a very hot wok with onions and finished with a touch of oyster sauce, creating a savory yet mild, glossy finish. Perfect for a quick, flavorful side that everyone will love.

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Course: #sidedish, dinner, lunch

Cuisine: American, Asian, AsianFusion, Korean

Ingredients Equipment Method Notes

Ingredients

  

• 1-2 Tbsp vegetable oil or other neutral oil
• ¼ tsp salt
• ⅛ tsp freshly ground black pepper
• 1 lb green beans, ends removed and snapped into 2 to 3-inch pieces (French green beans work very nicely here.)
• ¼ cup chicken stock
• 1 small onion (I used a Vidalia. If you use sweet onion, small or medium works well.)
• 1-2 Tbsp oyster sauce (Start with 1 Tbsp. and increase according to desired taste.)

Equipment

• 1 wok or a large saucepan

Method

 

1. Heat a wok or large saucepan over high heat until very hot. Add 1-2 tablespoons of oil and swirl it around the pan. Add the salt and black pepper to the oil, then the green beans, which should sizzle loudly as they hit the wok. Toss the beans vigorously with a spatula for 2-3 minutes until the oil coats the beans evenly and they begin to turn a brighter green. Add the chicken stock, reduce the heat to medium-low, and cover. Let steam for 3 minutes.
2. Remove the cover and turn the heat back to medium-high. The beans should be bright green but not yet tender. Add the sliced onions and stir until well combined. Reduce the heat once more to medium-low and cover again for another 5-8 minutes, or until the beans are tender. Add the oyster sauce (you may want to start with less, as it's quite salty) and toss until well-coated. Adjust the seasoning to taste. This dish keeps very well and can be reheated in the oven or microwave when needed.

Notes

• Vegan Option: Remove the oyster sauce to veganize the recipe.
• Versatile Canvas: This recipe offers endless possibilities. Consider adding white beans or chopped peanuts as a garnish to tailor it to your preferences.

The wok I used in the video is Souped Up Recipes wok. I love it!

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Did you make these green beans? If so, let me know how it went for you in the comment section below. This is a versatile recipe, so let me know if you customized it. I’m sure others would like to read about it!