Chinese Garlic Green Beans

4.89 from 9 votes

These tender and blistered Chinese-style garlic green beans are paleo, Whole30, gluten free, and low carb! Simply stir fry green beans in a hot pan and toss with a garlicky sauce for a quick and easy side dish!

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Chinese

Keyword: Chinese green beans, garlic green beans, gluten-free, low carb, nom nom paleo, nomnompaleo, paleo, Whole30

Servings:

Ingredients

3 tablespoons avocado oil
1 pound green beans, stem ends trimmed
¼ cup minced garlic (¼ cup minced garlic = 6 or 7 large cloves)
¼ cup bone broth, chicken broth, or vegetable broth
1 tablespoon coconut aminos
½ teaspoon Umami Stir Fry Powder, Spicy Sichuan Powder, or Diamond Crystal kosher salt

Instructions

Heat a large skillet or wok on medium high heat for 3 to 5 minutes. When the pan is hot, swirl in the avocado oil and add the green beans.
Cook, stirring frequently, for 3 to 5 minutes or until the green beans are blistered and tender. Transfer the cooked green beans to a platter, leaving the oil in the skillet.
Turn down the heat to medium and add the minced garlic to the empty pan. Cook, stirring frequently, until the garlic is fragrant. Don't burn the garlic! Pour in the broth and scrape up the browned bits. Bring the sauce to a simmer.
Next, add the coconut aminos, and Umami Stir-Fry Powder, Spicy Sichuan Powder, or Diamond Crystal kosher salt and stir up any browned bits. Taste and adjust the sauce for seasoning.
Add the blistered green beans back in the pan and toss well to coat the beans with the garlic sauce. Plate and serve!

Video

Notes

Wondering where to buy my spice blends? They’re available at The Spice Lab (a.k.a. Spices.com) and you can buy the whole Nom Nom Paleo spice blend collection! You can also buy them on Amazon and iHerb! International folks can stock up via iHerb!
Leftover garlic green beans can be stored in a sealed airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition