Plate-Licking Chinese Green Beans

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Chinese Green BeansI love Chinese food.


But it didn’t start out that way. I was one of those people who bypassed every Chinese restaurant, every all-you-can-eat Chinese buffet, and secretly wondered if there was a decline in the town’s alley cat population. (Shame on me.)

I married someone just like me.

Then it happened. We were invited to a Chinese buffet-style restaurant. We both looked at each other and groaned inwardly. That is, until we got there.

It tasted good. Really, really good.

The only part we didn’t love is the fact that it’s LOADED with MSG.

So, imagine my surprise, while I was digging through my plethora of recipes, that I should come across a recipe for Chinese Green Beans that I’d never tried. My taste buds started warming up their vocal chords – and oh, yeah, they sang! I’ll be honest – I licked my plate.

So, here’s to plate-licking Chinese Green Beans. You gotta try this one. (Double the recipe. Trust me.)

Chinese Green Beans (casein-free, egg-free, gluten-free, nut-free, yeast-free, anti-candida, low-carb)

2 T. coconut oil
1 garlic clove, minced
1 lb. fresh green beans
2 T. cold water
2 t. cornstarch (optional, do not use if you have candida or are low-carb)
1 T. soy sauce (we use Coconut Secret’s Coconut Aminos, it’s soy-free and gluten-free)
1/2 t. cane sugar (optional, do not use if you have candida or are low-carb)
1/2 t. sesame oil
1/4 t. crushed red pepper flakes

1. Steam fresh green beans for about 5 minutes. Plunge them into cold water and drain.

2. Saute minced garlic in hot olive oil for 30 seconds. Add green beans and continue to saute for 5 minutes.

3. Combine water, cornstarch, soy sauce, brown sugar, sesame oil, and red pepper in a small bowl. Stir well to dissolve the arrowroot.

4. Pour soy sauce mixture over beans and stir until thoroughly coated and warmed through.

5. Serve while hot.

Makes 4 servings. 5.25g net carbs per serving.



P.S. Now, get on into the kitchen. Saute. Cook. Stir. But above all – don’t forget to lick your plate!


Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

Shared with: Flour Me With Love, Make Ahead Meals for Busy MomsNourishing Treasures, The Healthy Home Economist, The Prairie Homestead, The Modest Mom Blog, Real Food Forager, Vintage Wannabee, Simply Sugar & Gluten Free, Young Living Oil Lady, Time-Warp Wife, Rook No. 17Delicious Obsessions, Chef in Training, Far Above Rubies, Growing Home, Women Living Well, The King’s Court IV, Deep Roots at Home, Whole New Mom, The Gluten-Free Homemaker, Day 2 Day Joys, Raising Homemakers, Frugally Sustainable, This Chick Cooks, Our Simple Country Life, The Nourishing Gourmet, GNOWFGLINS, It’s A Keeper, The Greenbacks Gal, Raising Mighty Arrows, Real Food Whole Health, Food Renegade, Little Natural Cottage, Comfy in the Kitchen, Real Food Freaks, Creative Christian Mama,

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I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .


  1. says

    This looks absolutely delicious! I’m always looking for ways, with especially green veggies, to spice it up – trying to get my son to like green “stuff” ;-)
    Have a nice day!

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