19 Spicy Green Bean Recipes Asian Delight

Feeling adventurous in the kitchen? Dive into the vibrant world of Asian cuisine with our roundup of 19 Spicy Green Bean Recipes that promise to turn your meals into an exciting culinary journey. Perfect for home cooks looking to spice up their dinner routine, these dishes blend bold flavors with the crisp freshness of green beans. Get ready to tantalize your taste buds and keep reading for recipes that will surely delight!

Szechuan Green Beans

Bold flavors meet crisp textures in this Szechuan Green Beans recipe—your next veggie obsession. Heat up your wok; we’re diving deep into spice territory.

Ingredients

• 1 lb fresh green beans, ends trimmed
• 2 tbsp Szechuan peppercorns, lightly crushed
• 3 tbsp high-heat cooking oil (e.g., peanut or avocado oil)
• 4 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp granulated sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup water

Instructions

1. Heat a wok over high heat until smoking, about 2 minutes. Add oil and swirl to coat.
2. Add green beans; stir-fry for 4 minutes until blistered but crisp. Tip: Don’t overcrowd—work in batches if needed.
3. Toss in Szechuan peppercorns, garlic, and ginger; stir-fry for 30 seconds until fragrant.
4. Pour in soy sauce, rice vinegar, sugar, and red pepper flakes; toss to coat evenly.
5. Add water; cover and steam for 2 minutes to soften slightly while retaining crunch. Tip: Listen for a sizzle when adding water—it should evaporate quickly.
6. Uncover; stir-fry for 1 more minute until sauce thickens and clings to beans. Tip: The beans should glisten but not swim in sauce.

Heady with garlic and numbing peppercorns, these beans pack a punch. Serve them piled high over jasmine rice or as a bold side to grilled meats.

Thai Green Bean Curry

Jump into the vibrant world of Thai cuisine with this Thai Green Bean Curry—a dish that packs a punch with its bold flavors and crisp textures. Just a few ingredients transform into a meal that’s both comforting and exciting.

Ingredients

• 1 tbsp virgin coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 tbsp green curry paste
• 1 cup full-fat coconut milk
• 1 cup vegetable stock
• 1 lb fresh green beans, trimmed
• 1 red bell pepper, thinly sliced
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/4 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat virgin coconut oil in a large skillet over medium heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Stir in green curry paste, cooking for 1 minute to release its aromas.
4. Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
5. Add trimmed green beans and sliced red bell pepper, simmering for 5 minutes until vegetables are tender-crisp.
6. Season with fish sauce and coconut sugar, stirring to combine.
7. Remove from heat; fold in Thai basil leaves and lime juice for a fresh finish.

With its creamy coconut base and crisp-tender vegetables, this curry is a textural dream. Serve it over jasmine rice or with a side of crispy tofu for an extra protein boost.

Vietnamese Green Bean Salad

Bold flavors collide in this Vietnamese Green Bean Salad—crunchy, fresh, and dressed to impress. Perfect for picnics or a quick fridge forage.

Ingredients

• 1 lb fresh green beans, trimmed and blanched
• 2 tbsp fish sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 Thai chili, finely sliced
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp cilantro leaves, roughly chopped

Instructions

1. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain well.
2. In a small bowl, whisk together fish sauce, lime juice, and sugar until sugar dissolves completely.
3. Add minced garlic and sliced Thai chili to the dressing, stirring to combine.
4. Toss blanched green beans with the dressing until evenly coated.
5. Let the salad marinate at room temperature for 10 minutes to absorb flavors.
6. Garnish with chopped roasted peanuts and cilantro before serving.

The salad boasts a vibrant crunch, with a balance of sweet, salty, and spicy notes. Serve it alongside grilled meats or as a standalone dish with extra peanuts for added texture.

Korean Spicy Green Bean Stir-fry

Just when you thought green beans couldn’t get any better, this Korean Spicy Green Bean Stir-fry hits different. Crisp-tender beans meet a fiery, umami-packed sauce—ready in 15.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 1 tbsp sesame seeds
• 1/4 cup water

Instructions

1. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain thoroughly.
2. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add garlic, stirring constantly for 30 seconds until fragrant but not browned.
4. Stir in gochujang, soy sauce, and sugar, cooking for 1 minute to meld flavors.
5. Toss in green beans and water, stirring to coat evenly. Cook for 3-4 minutes until beans are crisp-tender and sauce clings.
6. Sprinkle with sesame seeds, toss once more, and remove from heat.

Zero leftovers guaranteed with this dish. The beans stay snappy, while the sauce delivers a sweet-heat punch. Try it over steamed rice or as a banchan side.

Japanese Green Bean Gomaae

Elevate your side game with this crunchy, nutty Japanese Green Bean Gomaae—blanched greens meet a sesame punch that’s irresistibly snackable.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp toasted sesame seeds, finely ground
• 1 tbsp granulated sugar
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the green beans and blanch for 2 minutes exactly, until bright green and crisp-tender.
3. Immediately transfer the beans to an ice bath to halt cooking, ensuring they retain a vibrant color and snap.
4. In a mortar and pestle, grind the toasted sesame seeds to a coarse paste, releasing their aromatic oils.
5. Whisk together the ground sesame, sugar, soy sauce, mirin, and sesame oil in a large bowl until the sugar dissolves completely.
6. Drain the green beans thoroughly and pat dry with a clean kitchen towel to ensure the dressing adheres well.
7. Toss the beans in the sesame dressing until evenly coated, using tongs for an effortless mix.
8. Let the dish marinate at room temperature for 10 minutes before serving to allow the flavors to meld.

A perfect balance of sweet, savory, and nutty, these beans offer a satisfying crunch with every bite. Serve them chilled as a refreshing side or atop a rice bowl for an extra texture contrast.

Chinese Garlic Green Beans

Unleash a burst of flavor with these Chinese Garlic Green Beans—crisp-tender beans meet a punchy garlic sauce that’s downright addictive.

Ingredients

• 1 lb fresh green beans, trimmed
• 3 tbsp avocado oil
• 5 garlic cloves, finely minced
• 1 tbsp toasted sesame oil
• 1 tbsp tamari sauce
• 1 tsp coconut sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Heat a large wok over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add avocado oil to the wok, swirling to coat the surface evenly.
3. Toss in the green beans, stirring frequently to ensure even cooking, until they develop slight char marks and a vibrant color, about 5 minutes.
4. Push the beans to the side of the wok, creating a well in the center. Add minced garlic to the well, sautéing until fragrant, about 30 seconds—be vigilant to prevent burning.
5. Combine the beans with the garlic, then drizzle with toasted sesame oil, tamari sauce, and sprinkle with coconut sugar, red pepper flakes, and sea salt.
6. Toss everything together for another 2 minutes, allowing the flavors to meld and the sauce to lightly glaze the beans.
7. Remove from heat immediately to preserve the beans’ crisp-tender texture.

Kick your dinner up a notch with these garlicky green beans—their smoky char and glossy finish make them a standout side. Try pairing with grilled salmon or folding into a grain bowl for an extra veggie punch.

Malaysian Sambal Green Beans

Get ready to spice up your dinner routine with this fiery, flavor-packed side. Malaysian Sambal Green Beans transform humble veggies into a bold, unforgettable dish.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp coconut oil
• 3 garlic cloves, finely minced
• 1 shallot, thinly sliced
• 2 tbsp sambal oelek
• 1 tsp coconut sugar
• 1/2 tsp fine sea salt
• 1/4 cup water

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sliced shallot to the skillet. Sauté until fragrant and lightly golden, about 2 minutes, stirring constantly to prevent burning.
3. Stir in sambal oelek, coconut sugar, and sea salt, mixing well to combine with the aromatics.
4. Add trimmed green beans to the skillet, tossing to coat evenly with the sambal mixture.
5. Pour in water, then immediately cover the skillet to steam the green beans, reducing heat to medium. Steam for 5 minutes, or until beans are crisp-tender.
6. Uncover and increase heat to high. Cook for an additional 2 minutes, stirring occasionally, to evaporate any remaining water and slightly char the beans.

Now, the green beans are perfectly tender-crisp, with a glossy, spicy-sweet glaze that clings to every bite. Serve them alongside grilled fish or sticky rice for a meal that’s anything but ordinary.

Indonesian Green Bean Tempeh

Spice up your weeknight with this Indonesian Green Bean Tempeh—a crunchy, protein-packed stir-fry that’s as vibrant as it is vegan. Serve it hot over steamed jasmine rice for a meal that’s effortlessly Instagrammable.

Ingredients

• 8 oz tempeh, cut into 1/2-inch cubes
• 1 lb green beans, trimmed and halved
• 3 tbsp coconut oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 tbsp tamari sauce
• 1 tbsp maple syrup
• 1 tsp sambal oelek
• 1/2 cup water
• 1/4 tsp sea salt

Instructions

1. Heat coconut oil in a large wok over medium-high heat (350°F) until shimmering.
2. Add tempeh cubes and fry for 4 minutes per side, until golden brown. Remove and set aside.
3. In the same wok, sauté garlic and shallots for 2 minutes, until fragrant.
4. Toss in green beans and stir-fry for 5 minutes, until bright green but still crisp.
5. Whisk together tamari sauce, maple syrup, sambal oelek, and water. Pour over green beans.
6. Return tempeh to the wok, sprinkle with sea salt, and toss to coat. Simmer for 3 minutes, until sauce thickens slightly.

Now, the tempeh’s nutty depth meets the green beans’ snap in a glossy, sweet-spicy glaze. Need a twist? Top with toasted coconut flakes for extra crunch.

Filipino Ginataang Green Beans

Elevate your veggie game with this creamy, coconut-infused Filipino classic that’s about to become your weeknight hero.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 cup coconut milk, full-fat
• 1 tbsp virgin coconut oil
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 1 tbsp fish sauce
• 1/2 tsp freshly ground black pepper
• 1/2 cup water

Instructions

1. Heat virgin coconut oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and finely diced onion, sautéing for 2 minutes until translucent and fragrant.
3. Introduce trimmed and halved green beans to the skillet, stirring to coat in the aromatics.
4. Pour in 1/2 cup water, cover, and steam for 5 minutes until beans are bright green and slightly tender.
5. Uncover, add full-fat coconut milk, fish sauce, and freshly ground black pepper, stirring to combine.
6. Reduce heat to low (250°F) and simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
7. Tip: For a richer flavor, let the dish sit for 5 minutes off the heat before serving.
8. Tip: If the sauce is too thin, simmer for an additional 2-3 minutes.
9. Tip: For added texture, sprinkle with toasted coconut flakes before serving.

A harmonious blend of crisp-tender beans and velvety coconut sauce, this dish shines alongside steamed jasmine rice or as a standout side to grilled meats. Try it with a squeeze of calamansi for a citrusy kick.

Singaporean Green Bean Omelette

Just when you thought omelettes couldn’t get any better, here comes a Singaporean twist that’s all about bold flavors and crisp textures. This green bean omelette is a quick, vibrant dish that packs a punch with every bite.

Ingredients

• 2 tbsp clarified butter
• 1 cup fresh green beans, trimmed and thinly sliced
• 3 pasture-raised eggs, lightly beaten
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp coconut oil

Instructions

1. Heat a 10-inch non-stick skillet over medium heat and add clarified butter, swirling to coat the pan evenly.
2. Add the thinly sliced green beans to the skillet, sautéing for 3 minutes until they start to soften but remain crisp.
3. In a bowl, season the lightly beaten eggs with fine sea salt and freshly ground black pepper, whisking until fully incorporated.
4. Pour the egg mixture over the green beans in the skillet, tilting the pan to ensure even distribution.
5. Reduce the heat to low and cook for 4 minutes, or until the edges begin to set but the center remains slightly runny.
6. Carefully flip the omelette using a wide spatula, then add coconut oil around the edges for extra crispness.
7. Cook for an additional 3 minutes on the other side, or until golden brown and fully set.

Serve this omelette hot, with the green beans adding a satisfying crunch against the fluffy, rich eggs. For an extra kick, drizzle with sriracha or serve alongside a tangy cucumber salad.

Cambodian Green Bean Amok

Get ready to dive into the vibrant flavors of Cambodia with this Green Bean Amok. Bold spices and fresh ingredients come together in a dish that’s as colorful as it is delicious.

Ingredients

• 1 cup coconut milk, full-fat
• 1 tbsp lemongrass, finely minced
• 1 tbsp galangal, grated
• 1 tbsp kaffir lime leaves, thinly sliced
• 1 tsp turmeric powder
• 1 lb green beans, trimmed and cut into 2-inch pieces
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup chicken stock, homemade
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced lemongrass, grated galangal, and sliced kaffir lime leaves to the skillet. Sauté until fragrant, 1 minute.
3. Stir in turmeric powder and green beans, coating evenly. Cook for 3 minutes, stirring occasionally.
4. Pour in coconut milk, fish sauce, palm sugar, and chicken stock. Bring to a gentle simmer.
5. Reduce heat to low and slowly drizzle in beaten eggs, stirring constantly to create silky ribbons.
6. Simmer uncovered for 10 minutes, or until the sauce thickens slightly and green beans are tender-crisp.
7. Remove from heat and fold in torn basil leaves just before serving.

Now, the Green Bean Amok boasts a creamy texture with a harmonious balance of sweet, savory, and spicy notes. Serve it over steamed jasmine rice or with a side of crispy baguette for an unforgettable meal.

Laotian Green Bean Larb

Unleash a burst of Southeast Asian flavors with this Laotian Green Bean Larb—crisp, herby, and unapologetically bold. Perfect for those who crave a dish that’s as vibrant as it is versatile.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 lb ground chicken (preferably thigh meat)
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp toasted rice powder
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup thinly sliced shallots
• 2 Thai chilies, finely minced
• 1 tbsp neutral oil (like grapeseed)

Instructions

1. Blanch the green beans: In a pot of boiling salted water, cook green beans for 2 minutes until bright green and crisp-tender. Immediately plunge into ice water to stop cooking, then drain.
2. Toast the rice powder: In a dry skillet over medium heat, toast rice powder for 1-2 minutes until fragrant. Set aside.
3. Cook the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
4. Combine flavors: Off heat, stir in fish sauce, lime juice, toasted rice powder, shallots, and chilies. Toss to coat evenly.
5. Add herbs and beans: Gently fold in mint, cilantro, and blanched green beans until just combined.
6. Serve immediately: Plate the larb while warm, garnishing with extra herbs if desired.

Vibrant and texturally dynamic, this larb offers a crunchy contrast from the beans against the tender chicken. Serve it in butter lettuce cups for a refreshing, hands-on meal that’s as fun to eat as it is to make.

Burmese Green Bean Tea Leaf Salad

Bold flavors collide in this vibrant Burmese Green Bean Tea Leaf Salad, a crunchy, tangy, and utterly addictive dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup fermented tea leaves, drained
• 2 cups fresh green beans, trimmed and blanched
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp toasted sesame seeds
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tsp chili flakes
• 1/4 cup sunflower oil
• 1 small shallot, thinly sliced
• 1 garlic clove, minced

Instructions

1. In a large mixing bowl, combine the fermented tea leaves and blanched green beans.
2. Add the roasted peanuts and toasted sesame seeds to the bowl, tossing gently to mix.
3. In a small bowl, whisk together the fish sauce, lime juice, and chili flakes until well combined.
4. Heat the sunflower oil in a small skillet over medium heat until shimmering, about 2 minutes.
5. Add the thinly sliced shallot and minced garlic to the skillet, frying until golden and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
6. Drizzle the dressing over the salad, then sprinkle with the fried shallots and garlic. Toss lightly to combine.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Amazingly textured with a perfect balance of crunch and creaminess, this salad shines with umami depth. Serve it alongside grilled meats or as a standalone dish with extra lime wedges for a zesty kick.

Bangladeshi Green Bean Bhaji

Pack your taste buds for a trip with this Bangladeshi Green Bean Bhaji—crisp-tender beans meet a symphony of spices in under 30 minutes.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 cup water
• Salt, to precise measure (1/2 tsp)

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add cumin seeds, toast for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Stir in diced onion, sauté for 4 minutes until translucent, adjusting heat to avoid browning.
4. Add minced garlic, cook for 1 minute until golden, ensuring it doesn’t stick to the pan.
5. Mix in turmeric, red chili, and coriander powders, stirring for 30 seconds to bloom the spices.
6. Toss in green beans, coating evenly with the spice mixture, then pour in water.
7. Cover and simmer for 8 minutes, stirring once halfway, until beans are crisp-tender.
8. Uncover, sprinkle salt, and cook for 2 more minutes to evaporate excess moisture, stirring frequently.

Unleash the bhaji’s vibrant crunch alongside steamed rice or as a bold wrap filling. The beans retain a slight bite, while the spices meld into a deeply aromatic, golden-hued dish that’s unapologetically flavorful.

Sri Lankan Green Bean Mallung

Craving a veggie dish that packs a punch? Sri Lankan Green Bean Mallung is your go-to—quick, flavorful, and downright addictive.

Ingredients

• 1 lb fresh green beans, trimmed and thinly sliced
• 1/4 cup unsweetened shredded coconut
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 2 tbsp coconut oil
• 1/2 cup water
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, finely chopped

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add mustard seeds and cook until they begin to pop, about 30 seconds.
3. Stir in diced red onion and minced garlic, sautéing until translucent, roughly 2 minutes.
4. Sprinkle in turmeric and cayenne, stirring for 30 seconds to toast the spices.
5. Toss in the sliced green beans, coating them evenly with the spice mixture.
6. Pour in water, cover, and steam for 5 minutes until beans are tender-crisp.
7. Uncover, add shredded coconut, and stir-fry for 2 minutes to lightly toast the coconut.
8. Remove from heat, drizzle with lime juice, and garnish with chopped cilantro.

Delight in the crisp-tender beans, vibrant with turmeric and a hint of heat. Serve alongside steamed rice or as a bold topping for avocado toast.

Indian Green Bean Thoran

Vibrant and packed with flavor, this Indian Green Bean Thoran is a quick stir-fry that brings the garden to your plate. Toast the spices, toss the beans, and serve with a sprinkle of coconut for a dish that’s as colorful as it is delicious.

Ingredients

• 1 lb fresh green beans, trimmed and finely chopped
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 cup fresh grated coconut
• 3 green chilies, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add mustard seeds and cumin seeds; cook until they begin to pop, about 30 seconds.
3. Stir in asafoetida and green chilies; sauté for 10 seconds to release aromas.
4. Mix in chopped green beans, turmeric, and salt; stir to coat evenly.
5. Pour in water, cover, and simmer on low heat for 5 minutes until beans are tender-crisp.
6. Uncover, add grated coconut, and stir-fry for 2 minutes to blend flavors.
7. Tip: For extra crunch, leave the lid off during the last minute of cooking.
8. Tip: Toast the coconut separately for a deeper flavor before adding.
9. Tip: Adjust the heat to prevent the spices from burning during the initial sauté.

Delightfully crisp with a nutty coconut finish, this thoran pairs perfectly with steamed rice or as a vibrant side to grilled meats. Layer it on toast for an unexpected twist or fold into warm rotis for a handheld feast.

Nepalese Green Bean Achar

Let’s dive into a Nepalese kitchen staple that’s about to spice up your life. This Green Bean Achar is a tangy, spicy pickle that’s ridiculously easy to make and packed with flavors that pop.

Ingredients

• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 2 tbsp mustard oil
• 1 tsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tbsp cumin seeds
• 2 dried red chilies, crushed
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp salt

Instructions

1. Blanch the green beans in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain well.
2. Heat mustard oil in a pan over medium heat until it smokes slightly, then cool for 30 seconds to reduce bitterness.
3. Add fenugreek seeds, turmeric powder, cumin seeds, and crushed red chilies to the oil. Sauté for 30 seconds until fragrant.
4. Stir in minced ginger and garlic, cooking for another 30 seconds to release their aromas.
5. Add the blanched green beans to the pan, tossing to coat evenly with the spice mixture.
6. Cook for 5 minutes, stirring occasionally, until the beans are tender but still crisp.
7. Remove from heat and drizzle with lemon juice, then sprinkle with salt. Toss to combine.
8. Let the achar cool to room temperature before serving to allow flavors to meld.

Kick your meal up a notch with this achar’s crunchy texture and bold, spicy-sour flavor. Perfect alongside grilled meats or as a vibrant topping for rice bowls.

Pakistani Green Bean Karahi

Craving a dish that’s bold, vibrant, and packs a punch? Pakistani Green Bean Karahi is your go-to—quick to whip up, bursting with flavors, and downright addictive.

Ingredients

• 2 cups fresh green beans, trimmed and halved
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp ginger paste
• 2 medium tomatoes, pureed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup water
• 1/2 tsp garam masala
• Salt, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat clarified butter in a karahi or deep skillet over medium heat (350°F) until shimmering.
2. Add cumin seeds, sauté for 30 seconds until fragrant—this unlocks their earthy aroma.
3. Toss in diced onion, cook for 5 minutes until translucent, stirring occasionally to prevent burning.
4. Stir in minced garlic and ginger paste, cook for 1 minute until raw smell disappears.
5. Add tomato puree, cook for 5 minutes until oil separates, indicating the base is perfectly cooked.
6. Sprinkle turmeric, coriander, and red chili powder, mix well to coat the onions and tomatoes.
7. Introduce green beans to the mix, stir to combine, then pour in water to create steam.
8. Cover and simmer on low heat (300°F) for 10 minutes, until beans are tender but crisp.
9. Uncover, sprinkle garam masala and salt, stir well, and cook for another 2 minutes to meld flavors.
10. Garnish with fresh cilantro before serving.

Must-try for its crisp-tender beans swimming in a spicy, aromatic gravy. Serve with warm naan or over steamed basmati rice for a hearty meal that’s anything but ordinary.

Afghani Green Bean Qorma

Overwhelm your taste buds with this Afghani Green Bean Qorma—a vibrant, spice-laden stew that’s a hug in a bowl. Bold flavors meet tender beans in a dish that’s as easy to love as it is to make.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger paste
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 cup tomato puree
• 1 cup water
• 1/2 cup full-fat yogurt, whisked until smooth
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion; sauté until golden brown, about 5 minutes, stirring frequently to prevent burning.
3. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
4. Mix in turmeric, coriander, and cardamom; toast spices for 30 seconds to release oils.
5. Add tomato puree; cook for 2 minutes, stirring constantly, until it darkens slightly.
6. Introduce green beans to the skillet; toss to coat evenly with the spice mixture.
7. Pour in water; bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until beans are tender but still vibrant.
8. Remove lid; stir in whisked yogurt. Cook for an additional 2 minutes, ensuring the yogurt is fully incorporated without curdling.
9. Season with salt precisely; adjust if necessary, then remove from heat.

Lush and creamy, this qorma boasts a velvety sauce clinging to crisp-tender beans. Serve it over steaming basmati rice or with warm naan for a meal that’s both comforting and exotic.

Conclusion

Mouthwatering and vibrant, these 19 Spicy Green Bean Recipes Asian Delight offer a treasure trove of flavors to spice up your meals. Perfect for home cooks looking to add a little heat and a lot of taste to their table. Don’t just take our word for it—dive in, try these recipes, and let us know which ones stole your heart. Loved what you made? Share the love on Pinterest!

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