Asian Green Beans and Mushrooms

Some nights I need dinner on the table fast, and this Asian Green Beans and Mushrooms recipe is the one I reach for when the clock is not on my side. It's crisp green beans and juicy mushrooms tossed in a sticky garlic ginger sauce, and it comes together in one skillet in about 20 minutes.

Jump to:

• Why You'll Love This Asian Green Beans and Mushrooms Recipe
• Ingredients for Asian Green Beans and Mushrooms
• Asian Green Beans and Mushrooms
• How to Make Asian Green Beans and Mushrooms
• Storage and Reheating
• Variations for Asian Green Beans and Mushrooms
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts

I first made this on a Tuesday when Alex had baseball practice and Sarah had homework she swore was due the next morning. Donald was working late, and I needed something quick, something the kids would actually eat, and something that did not involve a single boxed ingredient. This recipe checked every box, and it has stayed in our weekly rotation ever since.

What I love most is how forgiving it is. You do not need fancy equipment or hard to find ingredients. Just a hot skillet, a handful of pantry staples, and about 20 minutes. If your family loves quick veggie sides as much as mine does, you might also want to try my asian broccoli recipe next, since it uses a similar sauce base and comes together just as fast.

Why You'll Love This Asian Green Beans and Mushrooms Recipe

• It's ready in 20 minutes, start to finish, so it works even on your busiest weeknights.
• The green beans stay crisp and bright, not soggy, thanks to a quick blanch and a hot pan.
• The sauce is sweet, savory, and a little spicy, with real depth from garlic and ginger.
• Mushrooms soak up all that flavor and add a meaty bite, even though this dish is fully plant based.
• It's naturally gluten free when you use tamari instead of regular soy sauce.
• Kids and picky eaters tend to love it, since the sauce is more sweet than spicy.

Ingredients for Asian Green Beans and Mushrooms

For the green beans:

• 1 pound fresh green beans, trimmed
• 3 garlic cloves, smashed
• A pinch of baking soda
• A sprinkle of sea salt

For the skillet:

• 8 ounces mushrooms, sliced
• 1 tablespoon tamari
• 1 teaspoon water
• ¾ cup chickpeas, drained and rinsed

For the sauce:

• 3 tablespoons tamari
• 3 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon tahini
• 1 teaspoon tomato paste
• ¼ teaspoon chili garlic paste, more or less to taste
• 2 tablespoons vegetable broth
• ¼ teaspoon red pepper flakes, optional
• 2 teaspoons cornstarch

Optional toppings:

• Sesame seeds
• Sliced green onions
• A drizzle of sriracha
• Steamed rice, for serving

A quick note on substitutions. If you cannot find tamari, regular soy sauce works fine, though the dish will no longer be gluten free. And if chickpeas are not your thing, edamame is a great swap for extra protein.

Print

How to Make Asian Green Beans and Mushrooms

Blanch the Green Beans

Bring a pot of water to a boil and add the pinch of baking soda. This little trick keeps the beans bright green, and I learned it the hard way after years of dull, army green beans on my dinner table.

Drop the green beans and smashed garlic into the boiling water for about two minutes. Then drain and set them aside. They should still have a good crunch to them.

Cook the Mushrooms

While the beans cool, heat a large skillet over medium high heat. Add the sliced mushrooms along with the tablespoon of tamari and the teaspoon of water instead of oil. Let them cook for about five minutes, stirring occasionally, until they soften and turn golden at the edges.

Whisk the Sauce

In a small bowl, whisk together the tamari, maple syrup, rice vinegar, minced garlic, ginger, tahini, tomato paste, chili garlic paste, vegetable broth, red pepper flakes, and cornstarch. Whisk until the cornstarch fully dissolves, since clumps here will give you a lumpy sauce later.

Bring It All Together

Add the blanched green beans and chickpeas to the skillet with the mushrooms. Pour the sauce over everything and stir well so every piece gets coated.

Cook for another two to three minutes, stirring often, until the sauce thickens and clings to the beans and mushrooms. You will know it's ready when the sauce looks glossy instead of watery.

Take the pan off the heat, sprinkle on sesame seeds and green onions, and serve it right away over steamed rice.

Storage and Reheating

This dish keeps well in an airtight container in the fridge for up to four days. I usually pack the extra for lunches, since it tastes just as good cold or reheated.

To reheat, warm it in a skillet over medium heat for a few minutes, or microwave it in 30 second bursts until warm. The green beans will soften a bit more each time you reheat, but the flavor only gets better as the sauce settles in.

I do not recommend freezing this one. The green beans lose their crunch once thawed, and honestly, it takes barely 20 minutes to make a fresh batch anyway.

Variations for Asian Green Beans and Mushrooms

Here are a few things I've tried over the months of making this on repeat at home.

• Swap the chickpeas for cubed tofu if you want something that soaks up even more sauce.
• Add a handful of sliced bell peppers for extra color and crunch.
• Use honey instead of maple syrup if that's what you have on hand.
• Toss in cooked shrimp or chicken if your family wants more protein on the plate.

Have you ever noticed how a sauce can completely change a simple vegetable side into something everyone actually asks for seconds of? That's exactly what happened the first time I served this to Alex, who is famously not a green bean fan.

One thing to watch for is overcooking the green beans during the blanch. Even 30 extra seconds can turn them mushy, so set a timer and pull them the moment they hit two minutes.

Frequently Asked Questions

How do you keep Asian green beans crisp when cooking?

The trick is a fast blanch in boiling water with a pinch of baking soda, followed by a quick toss in a hot skillet. Do not let the beans sit in the sauce too long, or they will soften past the point of crunch.

What mushrooms work best with Asian green beans?

I use plain white or cremini mushrooms most often, since they are easy to find and soak up the sauce beautifully. Shiitake mushrooms are also great if you want a deeper, earthier flavor.

Can I make Asian green beans and mushrooms ahead of time?

Yes, you can blanch the green beans and mix the sauce a day ahead. Store them separately in the fridge, then cook everything together right before serving so the beans stay crisp.

What can I serve with Asian green beans and mushrooms?

Steamed rice is my go to, but this also works well alongside grilled chicken, baked salmon, or even tucked into a bowl with sweet and sticky tofu for a full plant based dinner.

Recipes You May Like

If this one becomes a regular at your table, here are a few more from the blog worth trying next.

• Asian Broccoli Recipe, a quick sesame ginger side that pairs perfectly with any Asian inspired dinner.
• Crispy Baked Sesame Tofu, for when you want a protein packed main to go alongside your veggies.
• Egg Roll in a Bowl Recipe, a fast, one pan dinner with all the flavor of an egg roll and none of the wrapping.

Final Thoughts

This Asian Green Beans and Mushrooms recipe has become one of those meals I make without even thinking twice, because I know it works every single time. It's fast, it's simple, and honestly, it's one of the few vegetable sides my whole family agrees on.

Give it a try this week and let me know how it turns out for you. This one's a family favorite here, and I hope it becomes one at your table too.