Spicy Honey Beans

    (738)
    25 minutes

    Crushed chillies, honey and garlic add an interesting flavour to green beans in this Asian style side dish.


    582 people made this

    Ingredients
    Serves: 4 

    • 375g green beans, trimmed
    • 2 tablespoons soy sauce
    • 1 clove garlic, finely chopped
    • 1 teaspoon dried crushed chillies
    • 2 teaspoons honey
    • 2 teaspoons canola oil

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Arrange a steamer basket over a pot of boiling water, and steam the green beans for 3 to 4 minutes.
    2. In a small bowl, mix the soy sauce, garlic, chillies and honey.
    3. Heat the oil in a frying pan or wok over medium heat. Add the beans and stir-fry for 3 to 5 minutes, then pour in the soy sauce mixture. Continue to stir-fry for 2 minutes, or until the liquid has nearly evaporated. Serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (738)

    Reviews in English (512)

    by
    2

    5+ I served it for dinner and we liked it. I had made quite a bit since we love green beans. The next day I took the leftovers out and tasted it while it was cold. I loved it!!! I served it that way to our company and they loved it too and wanted the recipe. I am planning to make a tray of it and serve it cold as part of the appetizers for the next cookout. You can't go wrong with this recipe - either warm or cold! Thanks submitter.  -  29 Sep 2008

    by
    1

    This sauce is absolutely wonderful. I've made it for all kinds of veggies! (Green beans, asparagus, green capsicums etc.) Last night I had left over egg noodles so I cut up some green capsicum and carrots and tripled this sauce and cooked it together. Wow - what an awesome side. You can't go wrong making this.  -  29 Sep 2008

    by
    1

    this recipe is easy and quick, yet tastes incredible. i also use it on asparagus tips nad it is just as good as with the beans. i have 1 variation and 1 suggestion. variation: i had no garlic chilli sauce, so i substitute the sauce with equal portions if garlic powder and chilli powder, and the difference is scarce, if any. suggestion: don't let most of the sauce evaporate, if you like having sauce, it's just something simple to add right before you serve or to serve as a gravy on the side that can be added to other menu items. the recipe makes plenty of liquid sauce that you don't have to cook the beans until it evaporates.  -  29 Sep 2008

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