A lover of green beans lately, I try and find alternative ways of eating them. Like my Green Beans and Parmesan recipe this one is also a winner. Light, oriental and moreish anytime of the year.

Jot it down:

For approx. 6-8 people


  • canola oil
  • 1 ½ tbsp. sesame oil
  • ½ kilo fresh green beans. Break off the end (the top and tail) as you wash them
  • soy sauce
  • toasted sesame seeds


Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.