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Asian Stir Fry Green Beans with Mushrooms

Julia
These Asian stir fry green beans with mushrooms are savory, garlicky, and better than takeout. A quick 20-minute veggie-packed side dish perfect for busy weeknight dinners or healthy meal prep lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Servings 4 servings
Calories 138 kcal

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INGREDIENTS
  

  • 1 pound green beans, ends trimmed
  • ½ pound mushrooms, sliced thick
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Sesame seeds and chili flakes, for garnish

INSTRUCTIONS
 

  • Heat the olive oil in a large skillet over high heat. Once the pan is hot, add the green beans. Stir often for about 4 minutes until they start getting slightly blistered and brighter green.
    1 tablespoon olive oil, 1 pound green beans
  • Add the mushrooms and continue cooking for another 3 minutes. The mushrooms should soften and release some moisture, but the beans should still have bite.
    ½ pound mushrooms
  • Reduce the heat slightly. Add the garlic and ginger. Stir constantly for about 30 seconds until fragrant. This is where people often go wrong. Garlic burns fast and can turn bitter quickly.
    1 teaspoon ginger, 1 tablespoon fresh garlic
  • Stir in the soy sauce, oyster sauce, maple syrup, and sesame oil. Toss everything together well so the vegetables are evenly coated.
    2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon maple syrup, 1 tablespoon sesame oil
  • Let the sauce bubble for 1–2 minutes until it lightly thickens and looks glossy.
  • Taste and season with salt and black pepper if needed.
    Salt and black pepper
  • Garnish with sesame seeds and chili flakes. Serve immediately while the beans are still slightly crisp.
    Sesame seeds and chili flakes

NOTES

  • Use high heat. This helps the green beans blister slightly and gives the stir fry better restaurant-style flavor.
  • Don’t overcrowd the pan. The vegetables need space to caramelize instead of steam, otherwise the beans can turn soft.
  • Add garlic near the end. Garlic burns quickly on high heat and can become bitter if added too early.
  • To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
  • To Make Ahead. Trim the beans, slice the mushrooms, and mix the sauce ahead of time for faster cooking later.
  • To Reheat. Reheat quickly in a hot skillet for the best texture. The microwave works too, but the beans will soften more.
  •  

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NUTRITION

Calories: 138kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 647mgPotassium: 513mgFiber: 5gSugar: 7gVitamin A: 783IUVitamin C: 14mgCalcium: 79mgIron: 8mg
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