Thai Green Bean Stir Fry

Thai Green Bean Stir Fry

I developed this recipe to serve as a vegetable side for a large dinner I was putting together, though it could equally be served as a main. When I cook Thai meals at home, at least in my standard, day-to-day cooking, I tend toward a single, protein-focused dish served with rice, like a curry or stir fry. This green bean dish allows me to easily add a second dish while also making sure that we all get plenty of vegetables on our plate. If you are feeding a large group, having a quick, simple second dish can make all the difference. And, if you’re looking for a light dinner, just this dish served over rice will fit the bill perfectly.

In this stir fry, green beans are quickly cooked with a bit of water in a hot pan, accompanied by sweet red bell peppers, and tossed in an umami-rich and well-balanced brown sauce made with soy sauce, oyster sauce, rice vinegar, and a touch of sugar. Sprinkle a few toasted sesame seeds over the top and you’re done–just a few minutes to a healthy, delicious side dish.



Thai Green Bean Stir Fry

1 lb. green beans, cut to 1½” pieces
1 red bell pepper, cut to 1½” strips
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp water
1 tbsp sugar
2 tsp rice vinegar
2 tsp cornstarch
1 tsp sriracha


In a small bowl, combine all of the sauce ingredients (everything but the vegetables), starting with the cornstarch and soy sauce. Add the starch and the soy and stir to form a paste. Then add the rest, stirring to ensure it mixes well and the starch is evenly distributed.

Add the green beans to a hot pan over medium-high heat with ½ cup water. Stir and flip until the beans are vibrantly green. Then add the red bell peppers. Continue cooking until the water is gone and the green beans are cooked but still crisp. Add more water in small increments, if needed.

When the green beans are cooked to your liking, give the sauce a stir to make sure the starch hasn’t settled to the bottom, and then pour it into the pan. Flip the green beans a few times to ensure the sauce covers them evenly. It should thicken immediately in the pan, giving the beans a delicious, glossy coating. Remove from heat.

Serve as a side dish for any Southeast Asian meal or simply over rice for a light dinner.


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