Thai Green Beans (Vegetarian/Vegan)

Thai-style green beans in white serving dish on wood table.

4.75 from 4 votes

Thai Green Beans (Vegetarian/Vegan)

These Thai Green Beans are the kind of side dish that disappears fast. Fresh green beans are stir-fried until crisp-tender, then tossed with a savory, slightly garlicky, slightly spicy sauce that makes every bite pop. They’re fast, they’re easy, and they brighten up an Asian-inspired meal.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Thai

Servings: people

Author: Katie Workman

Cost: $5

Ingredients

1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon red pepper flakes
2 tablespoons vegetable oil (canola or peanut oil)
2 stalks lemongrass (outer layers peeled, top few inches and bottom trimmed, and finely minced)
4 shallots (halved and thinly sliced; about 1/2 cup)
2 pounds green beans (trimmed)
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon minced ginger
½ teaspoon minced garlic
¼ cup chopped peanuts (salted or not; optional to serve)

Instructions

Mix together the soy sauce, sugar, red pepper flakes, and 1/4 cup water in a small bowl.
Heat the oil in a large skillet with a lid. Add the lemongrass and shallots and sauté for 3 minutes until they begin to soften. Add the green beans, season with salt (lightly!) and pepper, and sauté for 2 minutes. Stir in the ginger and garlic and stir for 1 more minute. Stir the soy sauce mixture again and add it to the pan.
Cover the pan and steam and simmer for 3 more minutes, until the green beans are crisp-tender. Remove the lid and stir for another minute or two until most of the liquid has been absorbed and the beans are just tender and glazed with the sauce. Sprinkle with the peanuts, if using, and serve hot or warm.

Notes

Lemongrass is becoming easier to find, and it can be placed in different areas of the supermarket produce aisle — maybe near the ginger or the herbs. If you don’t see it, ask for it — it is pale and skinny and tends to hide. Make sure to remove the outer, harder layers, the base of the bulb, and the tough top of the stalk, and very finely mince it, as it’s a woody little bit of produce and needs to be well broken down before using.

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