Easy Veggie Side Dish: Asian Green Beans

April 23, 2015

My mother is full of cooking tricks and tips. She taught me how to successfully fry an egg, render a pan, and make crepes from scratch (her Chicken Apple Crepes are freaking delicious). She’s given me many recipes and pieces of kitchen equipment over the years but this one is fairly recent (which just goes to show, you’re never too old to learn something from your mama).


A few months ago, my fiance and I visited my folks in southern Oregon where we’re from, and my folks made us some delicious steaks and Asian Green Beans on the side. Of course, the steaks were amazing, but we were completely blown away by the green beans. They were tangy, they were salty, and they were crunchy. When we asked my my mom about them, I couldn’t believe how easy they were to make. The only three things you need are: fresh green beans, soy sauce, and chicken bouillon, that’s it!

Of course, you can toss some onion or sriacha sauce in, basically whatever you have or want, but they are delicious with just those three things. You don’t even need oil if you just use water and the soy sauce.

Easy Veggie Side Dish: Asian Green Beans

Easy Veggie Side Dish: Asian Green Beans


  • 3 cups fresh green beans
  • 1 chicken bouillon
  • 2 tbsp soy sauce
  • Sriracha sauce (optional)


  1. Wash green beans and slice into 1-2 inch pieces.
  2. Heat soy sauce in a skillet on medium heat.
  3. Toss in green beans and chicken bouillon cube.
  4. Saute until beans reach desired consistency (for us that's about 10 minutes on medium heat). Serve immediately.
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