The flavors of this side dish are intense! It is great as a starter to an Asian menu, or as a significant addition to a light stir-fry meal.
These were DELICIOUS!!!! The best green bean recipe ever! I didn't have garlic chili sauce, only a popular brand chili sauce and it was still delicious. I added an extra clove of garlic to try to compensate. I used olive oil instead of canola, and I skipped steaming them. My husband and I like our green beans on the crunchier side, so I just cooked them in the skillet with the oil and garlic, then when they were about done added the rest of the mixture. I cooked for maybe 2 minutes more and it was perfect!
Read More These were DELICIOUS!!!! The best green bean recipe ever! I didn't have garlic chili sauce, only a popular brand chili sauce and it was still delicious. I added an extra clove of garlic to try to compensate. I used olive oil instead of canola, and I skipped steaming them. My husband and I like our green beans on the crunchier side, so I just cooked them in the skillet with the oil and garlic, then when they were about done added the rest of the mixture. I cooked for maybe 2 minutes more and it was perfect!
8 19 05 ... http://allrecipes.com/recipe/74350/sweet-and-spicy-green-beans/ ... The chili sauce in this recipe is not the flavor of spiced-up ketchup or a bowl of chili. It's the ASIAN sauce in a jar: chili garlic sauce. I didn't have any, but it was still pretty good. Not spicy at all, but that's to be expected. I'll try this one again with all the ingredients. (WOW, I can add to this review weeks later! :D) Got the right ingredient - chili garlic sauce - & it is very good. This is one we'll use over & over. My three stars earlier is now four & a half. What the heck, I'll give it a five. This one's good.
5+ I served it for dinner and we liked it. I had made quite a bit since we love green beans. The next day I took the leftovers out and tasted it while it was cold. I loved it!!! I served it that way to our company and they loved it too and wanted the recipe. I am planning to make a tray of it and serve it cold as part of the appetizers for the next cookout. You can't go wrong with this recipe - either warm or cold! Thanks submitter.
This is so easy & tastes great! I made it once and was hooked.I like it more spicy so I use a tablespoon of the chili sauce and add more garlic. I have also used frozen whole green beans when the fresh ones are out of season or too expensive and they work well too. If I use frozen ones, I put them right into the fry pan and start on low.
this recipe is easy and quick, yet tastes incredible. i also use it on asparagus tips nad it is just as good as with the beans. i have 1 variation and 1 suggestion. variation: i had no garlic chili sauce, so i substitute the sauce with equal portions if garlic powder and chili powder, and the difference is scarce, if any. suggestion: don't let most of the sauce evaporate, if you like having sauce, it's just something simple to add right before you serve or to serve as a gravy on the side that can be added to other menu items. the recipe makes plenty of liquid sauce that you don't have to cook the beans until it evaporates.
It was good but there was something missing, a depth or fullness in the flavor. That was easily fixed with a tablespoon of sesame oil with the canola oil, which you can really replace with any oil, and a teaspoon of oyster sauce in the soy mixture. Then this recipe was out of this world. I had it with an asian marinated steak, which I love,and I liked this even better. I was mopping up the leftover sauce with the steak to get the rest of the flavor. I also added onions and red peppers. I made the full recipe, was eating alone and there were no leftovers of the veggies but there was of the steak. You can really do this with any veggies. Next I plan to make an asian chicken scampi out of this. I've never been a major veggie fan, always having been a meat eater. This recipe has changed that. I'll be trying this will all sorts of veggies, meats, chicken and pasta. Try it out for yourself and you'll agree. I had to add this. I'm loving this sauce and using it so much I make it in larger batches, putting it in a jar and spooning it out as needed so I don't have to keep making all the time. Tonight I sauted some onions and red peppers in it and had it on my turkey sandwich. Absolutely amazing.
This sauce is absolutely wonderful. I've made it for all kinds of veggies! (Green beans, asparagus, green peppers etc.) Last night I had left over egg noodles so I cut up some green pepper and carrots and tripled this sauce and cooked it together. Wow - what an awesome side. You can't go wrong making this.
If I could give this more than 5 stars it would. Tastes just like something from an asian restaraunt! By far the best recipe ive gotten from allrecipes yet!
Yum used frozen whole green beans added to oil in pan straight from the bag. I used a tad more garlic 4 cloves Delish
This is so good! I thought the garlic chili sauce was just another ingredient to turn something hot & spicy. Boy, was I wrong, again! The seasoning ingredients, blended together were just so flavorful mixed in with the fresh green beans. This is a very special find here on allrecipes and one that will be enjoyed often.
This recipe was awesome! I made it to go with some BBQ ribs. After making the sauce, it didn't look like much, so I doubled it. I don't think that was necessary however. It probably would have been just as good as the recipe stated. I'm just a sauce-crazy person!
Loved this recipe! It was quick and really tasty. I added about 2 TBS. of yellow onion, 1 TBS. distilled white vinegar, 2 tsp. of chili flakes and 1/4 tsp. of white sugar. I didn't have the "garlic chili sauce" at home so that's where the vinegar, chili flakes & sugar came from. Definitely a keeper recipe!!
Made this tonight for dinner. I've been searching for something like the Szechuan style green beans in get the Asian fusion restaurants here in Minneapolis. This one just about hit the nail right on the head. It was not as spicy as I'd like, I like SPICY foods so I'll probably add a quarter teaspoon of crushed red pepper flakes but I loved the salty, spicy, sweet taste of the recipe. It was really outstanding and easy to make. If you do it, don't bother steaming the beans, it's a total waste of time. Just sauté them with a little canola oil, a light sprinkle of salt and Black pepper, and add your sauce mixture at the end. This was my first time sautéing green beans and I overcooked them a bit. Just remember it takes a few minutes foe the sauce to reduce and there's quite a bit of steam while it does which accelerates the cooking of the beans. Put the sauce in a little earlier than you think.
These are by far the best green beans I have ever tasted. I followed the recipe to a "t" and we cant get enough of these. I made them with marinaded terriyaki chicken breasts and rice. My mouth is watering just thinking about them! Thank you so much for sharing!
Delicious! I didn't have garlic chili sauce so I added 1/4 teaspoon each minced garlic and chili powder. I will be making this again soon!
Everyone I have made this for has instantly fallen in love with it! I usually slightly-less-than-double the sauce in relation to the green beans because I really like strong, bold flavors. Letting the liquid evaporate at the end is really important to get the full flavor--watch for the soy sauce mixture to start to look a little syrupy when it bubbles.
Oh, my goodness! This is so delightful! I couldn't belive all the flavor that this recipe adds to green beans. I did a few things different. I used frozen green beans (which worked well because it helped add more liquid so the beans could almost boil in the sauce). I LOVE garlic so I added a bit more minced garlic, some garlic salt and garlic powder. I let the beans boil in the juices a bit and it was AMAZING! I'm sure it would be just as amazing when followed exactly.
Okay - my 9-yr-old daughter HATES green beans... she will have nothing to do with them! I had her help me make these green beans and she thought the sauce smelled SO good that she actually wanted to try them. She LOVED these green beans - and so did the rest of our family! I made a bunch, and every last bean was eaten up. Thank you for such a wonderful recipe!!
I loved these! I used frozen french cut green beans and had to sub 1 tsp of chili powder and 1 tsp of garlic powder (w/a 1 1/4 lb bag of beans) for the garlic chili sauce as I wasn't able to find any at my local grocery store in a rush! I will use this recipe over and over and over again! I did not steam the beans, simply sauteed in the oil and then added the sauce. THANKS for an awesome veggie side dish!
These are great! I've made them 4 times in the past week. I double the amount of garlic and I add about 1/4 tsp. sesame seed oil and I garnish with some sesame seeds. Try it, you'll be happy you did!
Tasty. I made them as written except that, instead of steaming, I just dropped them in boiling water for thirty seconds before cooking them in the garlic and chili sauce. Yum.
What a great recipe! I fry the beans in sesame oil for a more authentic Asian flavor and since I can't ever find garlic chili paste, I just use a szechuan sauce I can always find in the international aisle of the supermarket. We'll make these beans again and again!
Delicious! Easy for a weeknight, but fancy enough for company too! Would be good for picnics this summer as it is also wonderful served at room temperature and no mayo to go bad...
We all loved it! We did not have garlic chili, So we minced 3 cloves of garlic and mixed it in with sweet chili sauce. We also did not steam the beans,we sauted them for 8 minutes with just olive oil then added the sauce and sauted another 5 minutes or so...YUM!
Really good green beans! Definitely the best recipe I've made with them if not the best I've ever tried. I used more honey then called for and regular chili pepper sauce with just extra garlic. I had these as a side with with turkey meatloaf and was dipping forkfulls of meatloaf in the sauce. Glad I found this and will be making again and again!
Great recipe and simple to make. Just don't pre-cook the beans! Over-cooked veggies are a travesty. Leave some snap (and vitamins) by going straight from fresh (or even frozen) directly to the skillet.
The first time I made this as a side dish, my husband RAVED about it. I followed the recipe mostly, but subbed agave nectar for the honey (vegan) and used sesame oil instead of canola. I also added pine nuts to add some nutty texture. The second time I made it as a main stir fry. I tripled the recipe, added 1 scallion to the sauce, stir fried some bok Choy, green pepper, green beans, and brocolli, and then served over Asian noodles with coarse chopped almonds on top. Hubby loved it! He usually adds some extra chili sauce (siracha) to his.
So delicious...I used 1lb fresh green beans, 2 cloves of garlic and olive oil and followed directions as listed. I will easily make these again! TY
Fabulous Fabulous! Play around with your seasoning. The trick is to stir like crazy while the sauce reduces so that it sticks to your beans. Family raved! UPDATE: I can not make enough of these to have leftovers!! The crowd goes CRAZY!!
This was a great recipe. My husband and I both liked it and I don't usually care for green beans.
Wowza! Very awesome! Very spicy, but probably because I added red pepper flakes. I also used someones suggestion of adding a dash of sugar and a tablespoon of vinegar. Thank you!!!!
These were quite good. I did not have garlic chili sauce and used 1/2 tsp of chili powder and 1/2 tsp of garlic powder.
A nice side dish that I'll probably make again. Directions say 'serve immediately' but they're also great cold.
Wow, these were simple and good. I made them twice and the second time, because I wanted a little less Asian flair, I added some Worcestershire sauce to it, which makes it the perfect addition to a Southern/Cajun themed meal also. Definitely a keeper.
These are just like the ones my mom makes. She uses different ingredients and hers is more complicated, however, they taste the same. The garlic chili sauce looks like a jar of chopped and pureed red peppers.
Delicious! I steamed the beans a few hours earlier so I could just toss them into the pan and stir fry right before dinner was served. They were burn-your-lips spicy, which I love, but made them inedible for my boyfriend. Whoops! Oh well, more for me.
My husband isn't a real fan of fresh green beans (which I love). While we were eating this at dinner, he looked at me and said, "this is how to eat green beans!" Loved it and saved it. Would definitely make again.
Delicious! Careful - depending on your chili sauce, this could get pretty spicy! Also, you can use the sauce for other vegetables. For instance, last night I made Sweet and Spicy Kale.
A tasty change from the plain old cooked green bean. I used straight chili paste which I'm guessing is hotter than the garlic chili. I will add a little less next time. Didn't pre-cook the green beans. They turned out great!
Delicious! I followed the recipe except I threw in some seasame seeds. We loved it!
The whole family loved it. The only change I made was to boil the beans for a few minutes and then added them to the skillet. I may try this with other types of beans - should be awesome as well.
These were delicious. I only had sweet chili sauce, not garlic chili sauce, so I skipped the honey and added garlic. I microwaved the green beans for 3 minutes (covered) rather than steaming. Very simple and tasty recipe.
These were the best I ever made, and sooo easy! I used frozen green beans slightly thawed, adding some onion to them I used olive oil and a small amount of butter. No chili sauce, so added a dash of cayenne pepper for some spicyness. These are GREAT!!!
These green beans are awesome! They have a great flavor which resembles that of Asian cuisine. I subbed 1/2 tsp. garlic powder and 1/2 tsp. chili powder for the sauce and it worked great. Thank you for the fresh, great recipe!
Oh my god - these were so good! And I'm not even a big fan of green beans! I couldn't find my steamer device, so I just put them in a covered dish in the microwave with a little water and cooked for 3 minutes. And I didn't have any honey, so I used a little corn syrup. But otherwise I followed the recipe, and the green beans were awesome!
Good enough for a side dish but very spicy. We like spicy food in my family but the garlic chili sauce I used must have been too hot for this recipe. I had to add twice as much honey. All we could taste was the chili not the honey. I suggest using half the chili sauce.
5+ Stars -- This recipe is AWESOME! I modified it just a bit, doing as others did. I didn't steam the beans first, I just sauteed them in a little bit of olive oil first (approx. 4 minutes), added the other ingrediants as directed and sauteed them for an additional 4 minutes or so (we like our beans a bit on the crunchy side). I also added a bit more of the garlic chili sauce for more "heat". Even my son (who strongly dislikes green beans) LOVED them. I'll make these again for sure.
I thoiught these were great, love the Asian flair...would pair wonderfully w an Asian meal. I accidentally had some snow peas in my string beans and I thought the snow peas worked even better for this recipe. My family was mixed on this though bc they prefer "Country Green Beans" also on this site.
Fantastic! Made exactly as written. We LOVED this. Will take others suggestions to use on various other veggies. Will be eating the leftovers cold today as another reviewer suggested. Thanks for recipe!
I doubled the sauce and used it on 2 pounds of beans and it was very tasty not like I needed more sauce. I didn't have garlic chilli sauce so I added additional clove of garlic and used Thai style chilli sauce the flavor was great! Plan on making this again and again.
Although not the prettiest entrant in the green bean parade, these are certainly very tasty. I used low sodium soy sauce and found that the combination of sweet and spicy flavors was a nice complement to grilled pork chops. This quick and easy veggie would be nice for entertaining because the green beans could be prepared ahead of time, the sauce added when you are ready to serve, and in two minutes or so they are good to go.
Nice green beans. Bf's only complaint was it was a bit too salty--must be the soy sauce, I suppose, as it doesn't call for extra salt and I didn't add any. Very quick and easy, and I love green beans so it was a good side dish to go with chicken tonight. Thanks for the recipe!
These were some of the best green beans we have had. Pretty easy as well. Will definately make these again.
This is our new favorite recipe for green beans like P.F. Chang's. I used sesame oil because I love it so much. I wish I could think of a way to make the sauce stick to the beans, though! Thanks for the recipe!
Delicious! Make an entire meal out of it by adding 1 lb of fresh shrimp. In a second bowl, mix two cloves of minced garlic and two tablespoons of olive oil, add shrimp, stir, cover and set aside. Double the sauce recipe and follow the recipe instructions. When sauce has reduced by half, add shrimp and stir fry until cooked through (about 10 minutes). Serve over green beans.
This was great! I didn't have honey, so I used some light brown sugar instead. I added more of the garlic chili sauce because I enjoy the heat. Really good!
I had to modify this (no garlic chili sauce) and it was still good. 2 T dehydrated garlic, 1 T red pepper flakes and about 1 t rice vinegar. I liked it cold. Will definitely make again.
I am not a fan of green beans but I'd eat them all the time cooked like this. DELICIOUS! I omitted the garlic, used slightly less sriracha and slightly more honey so it wouldn't be too spicy for kids. Thanks for sharing this.
What a terrrific green bean recipe. Loved the mild heat. I had a 15 oz can of whole green beans and needed a quick weeknight side, and this fit the bill. Made as written, but obviously no need to par boil canned. Can't wait to make this with fresh green beans. Thanks for sharing your recipe with AR, a definite do-over and over! Added 8/4/13: made with fresh green beans, so good. Just sauteed in EVOO, no par boil necessary. I added a splash of rice wine vinegar to the mix, too! YUM!
This was absolutely delicious for my huband too. I cooked it with sesame oil and a bit of sesame seeds. Served them with rice and steemed fish both with a bit of soja souce. Next time I will mix all the three ingredients when everything is almost cooked. Loved it.
Excellent recipe - Instead of steaming I microwaved some thawed beans we froze last fall and followed the recipe from there. Thanks so much, we'll have this again and again.
Delicious, fast, and healthy. Recommend serving over rice. I did half a sweet thai chili sauce and half a very spicy chili sauce for a happy medium. We will certainly have this again!
This was GREAT! It will be our go to green bean recipe. We didn't have garlic chili sauce so we used Sriracha. Delicious!
This recipe presents an odd combination of flavors and the soy sauce is too over-powering. I don't think I will make again.
We had this today with our roasted ribeye and it was amazing! We added extra garlic, some purple onion, and sliced jalapeno. We did not steam, but instead just sauteed it in the sauce. I put it on low for about 10 minutes and let it simmer together. We loved the entire meal. Thanks!
Well, I had to sub the garlic chili sauce for chili paste instead, since that's all I had. It was a HUGE hit(altho spicy:) Can't wait to try it as written too, if the family will let me-they loved it!!
This recipe is easy and flavorful! I followed the recipe exactly, except I used olive oil instead of canola oil. The sauce had a great spice to it, but wasn't overwhelming.
This was great! A hit at this house! Some pepper steak was made for supper last night and today I fixed this for a side and wow! Only thing I did different was, I used two cans of green beans. The store didn't have any fresh; and to be honest I really don't like green beans much but these! I'll make this again.
great! i only have sriracha so i used that and a few shakes of red pepper flakes and it was delicious!
These are great. I have them a try on a whim because I was getting tired of just plain steamed green beans. These have alot of flavor!
I am not a big fan of green beans but my kids love them. I was looking for a recipe to enhance them, this was it! Amazing recipe with great flavor. My husband and kids devoured them.
OMG, this is my new favorite green been recipe! I have been making it quite often. The sauce would be good on other vegetables or fish too.
This is absolutely the best way to make green beans and is very quick and super easy. It has now become my family's go the recipe for green beans!
These are the BEST green beans I've ever had! One word of caution though; don't take the word "spicy" in the title lightly. They are pretty spicy, especially for wimps like me who cant handle the heat. I make these for my husband often and he loves the sauce so much he's actually started making it himself and puts it on everything! Thanks again, this recipe is going in my book!
This recipe is fantastic. The one thing I'd suggest is adding a few drops of sesame oil--it helps to bring out the Asian side of the dish.
Very nice variation on the classic green bean side dish with so little effort! By mistake, I added the oil to the mixture of ingredients and had to dump it all in the skillet and fry the green beans together-it still was excellent and appreciated by my guests.
Very yummy! I made the recipe mostly as is, but added some red onion when I sauteed the beans in EVOO and added a tablespoon of hoisin to the dressing. A little water added with the dressing allowed me to reduce it down a little longer in the pan while plating the rest of the meal. Will absolutely do this again.
We quite enjoyed this dish. I also did not feel the need to steam the beans first - just added them to hot oil, stir fried, and when almost cooked enough for us, added everything else. I wouldn't hesitate to serve this to company.
Since I like things spicy and saucy I always use a heaping tablespoon, not a teaspoon, of garlic chili sauce and double/triple the sauce recipe. I also like to blacken the green beans a bit by burning them slightly. If you do that be sure to turn down the heat and let the pan cool down slightly before you add the sauce or the garlic will burn.
Instead of garlic chili sauce I used sriracha. I also added a teaspoon of cornstarch to the sauce. It was great. I'd recommend making this in a wok instead of a skillet.
Sweet & Spicy Green Beans Haiku: "Used frozen green beans, but I wish that I'd had fresh. Didn't steam either." Just plopped my frozen green beans into the heated skillet for enough time to warm them through til al dente. Used Sriracha sauce for the chili-garlic sauce - such an easy, delicious side dish! What sauce that remained the pan tasted really great dribbled onto rice w/ dinner.
I tried this for a quick dinner today for some vegatarians and they all loved it. I usually am skeptical about trying recipes out on folk, but the reviews for this one all seemed positive, and now I too am a believer. :-) I used frozen green beans, so didn't steam them before - just went straight to the frying in oil step, and that kept them crispy. Thanks for sharing. I'll definitely be making this again!
Love the flavor of the sauce. I use it on asparagus and have used it for a stir fry. Yum!
Super happy with how these turned out. The kids liked them and even said that they are better than the ones from the Chinese restaurant down the way. Just pair it with fried rice and it is a quick and easy meal. I did not change a thing with the recipe and it turned out perfect.
This recipe had amazing flavor, without overpowering the veggies. I added a can of drained water chestnuts to give the side a little more crunch. It goes great with any asian style entree.
SO SO GOOD! Took this to a potluck & people asked for the recipe. Nice to have a really fabulous recipe that's super delicious!
WOW!! These are awesome. I followed the recipe with the exception of adding freshly grated ginger and sesame seeds to the soy sauce mixture. These were over the top delicious. I don't think we will be eating green beans the plain old way again.
