Stir-Fry Spicy Green Beans Recipe -
Stir-Fry Spicy Green Beans Recipe
  • READY IN 30 mins

Stir-Fry Spicy Green Beans

Recipe by  

"This side dish, was one of my favorites growing up! It is so flavorful, you won't be able to get enough of it! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat the oil in a skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes then add the green beans. Stir to coat with the flavors in the pan. Season with soy sauce and fish sauce and let simmer for about 2 minutes, stirring occasionally. Pour in the water and let simmer for about 10 minutes, or until green beans are tender. Stir in tomato and season with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

This was awesome..the flavors really mingled together...I wasn't sure about it but I had everything and the fresh tomato liquified with the soy and fish sauce. This would be good to use with a bunch of different veggies like yellow squash, zucchini, mushrooms, celery, water chestnuts, etc...I used a splash of sesame oil and a bit of chicken broth while cooking since the green beans do take a little longer to cook...sprinkled toasted sesame seeds on top when finished....Try it!!!

Most Helpful Critical Review
Aug 30, 2006

The ingredients sounded promising and I really wanted to like this one, but the fish sauce was overpowering and the soy sauce made it too salty. I couldn't eat it.

Jul 03, 2006

This recipe was great and delicious!!! I served it as a side dish and my family loved it! I added some stewed tomatoes to the greenbeans to give it a little zip. Thanks for the recipe and please post more vietnamese cuisine!

Jan 07, 2008

These were really good. I only used 2 tbs of fish sauce and low sodium soy sauce. I simmered covered for 5 minutes then removed the cover. I tossed in a bit of crushed red pepper for a little spice. It was definitely a 4.5

Apr 22, 2011

I used low sodium soy sauce and these beans were still way too salty for my taste (but I'll admit I'm not the kind of person that loves really salty foods). I won't make them again.

Sep 02, 2006

This was a good, easy side dish that came out looking very pretty. I used low sodium soy sauce, and the result was still rather salty, but not overly so. Just enough. I decreased the amount of fish sauce to 2 tablespoons to be safe, and I didn't think it came out tasting like fish at all -- and I hate fish, so I'm very sensitive to fish taste. My husband, who loves fish, did think it tasted fishy, but he liked the dish. The only problem with it was that after simmering on medium for about 15 minutes the beans still weren't tender. Next time, I'll cover the pan while simmering so they'll steam more and get soft.

Feb 10, 2012

Made this with!

Aug 20, 2012

Used leeks instead of onion, cooked on the bbq with bbq thai chicken and thai cucumber salad. Fantastic thai dinner.


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  • Calories
  • 64 kcal
  • 3%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 1732 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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