Spicy Wok Green Beans

Green BeansSpicy Wok Green Beans

BUT Victoria I don’t have a wok!  No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish.  Searing green beans in a dry wok really gives them a mild smoky flavor.  This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles).  If you want to tone down the spiciness then don’t cook the seeds and just throw them away.  Make sure not to touch your mouth or eyes after slicing the Serrano chiles.  Trust me I’ve done it plenty of times.  OUCH!


1 Pound Trimmed Green Beans

4 Sliced Garlic Cloves

2 or 3 Thinly Sliced Red Serrano Chiles

1 Tablespoon Black or White Sesame Seeds

3 Tablespoons Water

2 Tablespoons Tamari

Place your wok or cast-iron skillet on the burner and turn the heat up to high.  Heat the wok until it’s very hot.  Place the green beans into the wok and cook for 5 minutes.  Stir constantly. You will want the green beans to begin to blister and brown in spots.  Now add the garlic, chiles and sesame seeds.  Cook for another minute continuing to stir.  Add the water and then place a lid on the wok and cook for 2 to 3 minutes.  You will want the green beans to be crisp-tender.  Take the lid off and cook for another minute until there is no water left and the ingredients are dry.  Remove from the heat and stir in the tamari.  Transfer to a serving bowl and serve immediately.  Serves 4

Tamari is made from soybeans, water and salt.  Tamari has a more intense and more complex flavor than regular soy sauce.  It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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