Green beans with fresh ginger and flavors of honey, soy sauce, and garlic.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 2 pounds fresh green beans, trimmed
- ¾ cup reduced-sodium soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger root
- 1 cup honey
Instructions
- Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
- Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Reviews
I have gout at the moment so have been cutting out meat, plus I have a bunch of green beans from my garden. I didn’t have ginger root so used ground ginger and it was lovely. Thanks for the great recipe
No changes very delicious! Will try this recipe also with asparagus.
It was way too strong on the soy sauce. Couldn’t eat them.
I don’t like the idea of boiling vegetables, so we grilled the green beans along with some baby Bella mushrooms and tossed them all in the sauce afterwards. Like others, I doubled the ginger and garlic and halved the soy sauce and honey. We served it with grilled salmon coated in a pad Thai sauce. Delicious!
I made it just as the recipe called for and it was fantastic. I will definitely be making it again soon.
Used frozen green beans, but the recipe tasted great! Not surprising with all the sugar…
Good flavor, but a bit too much sauce. I will reduce both the soy sauce and honey next time.
Good flavor, but a bit too much sauce. I will reduce both the soy sauce and honey next time.
Made it as to accompany a roast pork loin. Very tasty. However, next time I will use less liquid so as to finish the beans as a glaze. I kept the leftover liquid to use in a stir fry.
Not as good as we expected
Was tasty. There was a bit too much sauce though, so i’d say reduce the amount of liquid add some. Especially as the honey liquidfies as cooked. Could work as a base for a Asian based dish though. ^_^
Less honey, less Soy Sauce and that’s it…
I am amazed these were so good–honey on green beans, but they were delicious and so easy especially since I used canned green beans.
I followed directions exactly, no changes. I used jarred minced garlic and ginger and it was DELICIOUS. I don’t think there will be any left when my husband gets home…
It was a bit too sweet with the recommended honey. Will try again with less honey.
My husband liked these & he is not really a veggie eater. He said “what is the sweet stuff?” I said “honey.” Then he said ” I like it!” I was surprised.
I used less honey and added extra garlic. Spooned that sauce over my greens beans when serving ea. Plate. Brought the beans to life. Definitely making again!
This was delicious – I followed the recipe but only for 1 lb. of beans… and I also grated some carrots and tossed those with the beans when in the fry pan, which helped soak up the soy sauce and ginger flavor. My husband, sister and myself highly recommend these beans!
I love this! Ran out of green beans, so I mixed in some asparagus and it tasted just as great. I would use a little less honey, like 3/4 cup so it is not too sweet. 1/2 tbsp of lemon juice also helped with the flavor.
I am not sure that soya sayce is a good choice for a green vegetable. It resulted in mottling the color of the beans which I often rely upon for a bit of colour on a plate. I reduced the honey and doubled the ginger and garlic as indicated in the reviews. Flavour was ok.
Great flavor! I’ll try it again with frozen green beans for winter. I always keep ginger in the freezer, so everything will always be on hand.