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A frying pan of peruvian green beans with bell pepper and onions and a pair of tongs.
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4.5 from 2 votes

Sautéed Garlic and Ginger Green Beans

These are the best green beans that I have ever eaten. They have a little bit of sesame flavor, mixed with a punch of ginger, garlic, soy (or coconut aminos), red bell peppers, and onion. Ready in less than 30 minutes - they are the most delicious dinner side dish.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Peruvian, Southern
Keyword: garlic green beans, ginger garlic green beans, ginger green beans, sauteed green beans, sesame ginger green beans, soy green beans
Servings: 6
Calories: 77kcal


  • a metal colander/strainer
  • a large pot
  • a pair of tongs
  • a zester/grater


  • 3 - 3 ½ cups green beans this is approximately one pound
  • 2 tablespoons sesame oil
  • ½ cup onion, thinly sliced
  • ½ cup red bell pepper, diced
  • 1 tablespoon garlic, minced use 1 to 1 ½ teaspoons of dried garlic as a substitute
  • 1 tablespoon ginger, grated use 1 to 1 ½ teaspoon of dried ginger as a substitute
  • 2 tablespoons tamari or soy sauce use coconut aminos for paleo (add another ½ teaspoon kosher salt with coconut aminos to make up for the lack of salty soy)
  • 1 teaspoon kosher salt


  • Begin by heating your wok or skillet over medium/low heat. I like to use a wok because the shape allows for optimal heating and stir-frying.
  • When the wok is hot, add the sesame oil. When it starts to become fragrant - it won't take long, about 30 seconds - add the onions and cook them until they are translucent and slightly caramelized.
  • Now add ginger, garlic, and red peppers, cooking just briefly so that the ginger and garlic become fragrant and the bell pepper begins to soften.
  • Add the green beans and toss them in the garlic, oil, and ginger. Now let them cook until they are your desired tenderness. We like to keep them a little crunchy so we cook them for only 1 to 2 minutes.
  • At the very end, add soy sauce (or coconut aminos) and salt, cook for another minute or two then remove from heat. (If you want them to be softer, you can absolutely cook them longer.)
  • Serve immediately.


Frequently Asked Questions
Can you sauté frozen green beans?
Of course. You can follow the exact same directions for frozen green beans, just make sure to check the bag to make sure that they are not pre-cooked. If they are pre-cooked, do not blanch them and cook for a shorter amount of time.
How do you make paleo Peruvian Green Beans?
To make these greens paleo, you can make them with coconut aminos and a little bit of extra salt in place of the tamari or soy sauce.
How many green beans are in a pound of green beans?
There are about 35 - 40 green beans in a cup and about 3 cups of green beans in a pound, so usually around 120 green beans in a pound.
How many cups of green beans are in a pound?
There are about 3 cups of green beans in a pound.
Can you use granulated garlic or dried ginger when sautéing green beans?
Yes. Use about 1 teaspoon each of dried granulated garlic or dried ginger - add more if you desire.
What Can Ginger Green Beans be Served With?
We like to serve these green beans as a side dish with roasted chicken, Kalua Pork, fried chicken, Instant Pot Shredded Chicken - with a side of rice pilaf, there are so many tasty options.
Storage/Shelf Life/Reheating
These garlicky green beans are just as good the next day. We reheat them by tossing them in a skillet on the stove (our new house doesn't have a microwave and we are waiting on a Black Friday deal), but you can heat them in the microwave if you have one.
Once the beans are cooled, store any leftovers in an air-tight container in the refrigerator for up to a week. The beans can be frozen as well, but they get a little mushy when reheated so I would recommend just eating them within a week.
  • When making these green beans, try to mince the garlic and grate the ginger instead of chopping it. The smaller bits will caramelize in the heat and will coat the beans with an amazing and intense flavor. (If you don't have a fancy grater as they use on TV - don't worry - pull out that box cheese grater that you have had forever and take a look at the sides. I guarantee one of those sides has tiny holes that are perfect for grating ginger and garlic - just be careful of your fingers!)
  • Be sure to not over-blanch your green beans. They will cook some more when you sauté them and you don't want them to become soggy and mushy.


Serving: 0.5cup | Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 728mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 832IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg