Soy-glazed stir-fried green beans with shiitake mushrooms

This easy & tempting side dish is made with charred green beans, browned shiitake mushrooms, and fragrant garlic in a delicious soy glaze.

You can make this healthy stir-fry recipe a meal by rounding out the dish with your favorite Asian dumplings, browned tofu, and rice. It’s a nutritious dinner that is quick and satisfying.

In this post:

Here are the ingredients you will need to make this recipe.

Green beans: Choose plump green beans, not skinny ones. They should be bright green, firm, whole, and without brown spots.

Before cooking, you’ll want to remove the ends from the green beans. Then halve the beans if they’re on the long side. (I recommend roughly 3-inch pieces for easy heating and eating.)

Fresh green beans are best for this recipe, but frozen also works. (See the FAQ or notes section of the recipe card for more details.)

Tamari: This Japanese soy sauce adds richness, salt, and umami. To keep this dish gluten-free, choose gluten-free tamari.

Toasted sesame oil: This adds delicious nutty flavor.

Agave syrup: This balances the saltiness with a little sweetness. It can be replaced with your favorite liquid sweetener, like maple syrup. Or use sugar.

Rice vinegar: This adds tang. Look for it at the grocery store with other vinegars or by the soy sauces.

Corn starch: This helps the sauce to thicken.

Oil: Avocado oil is my preferred option, but any neutral-flavored, high heat cooking oil will work (like organic canola oil).

Salt: A little pinch of salt brings the flavors to life. If you’d prefer, it can be omitted, though, since tamari is already salty.

Shiitake mushrooms: Choose firm, plump mushrooms that have a dry, smooth surface. Avoid any that are slimy or wrinkled.

Garlic: A garlic press is really handy here for getting the cloves small enough to intertwine with the green beans and mushrooms.

The stems of shiitake mushrooms are usually tough.

If your stems look dried out, pull them off with your fingers or a knife. Then cut the mushroom caps into thin slices.

If they are fresh, you can just cut off the bottom of the stems and slice the rest. Or save the stems for broth or soup stock for flavor. (That would be great with mushroom risotto!)

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Make stir-fry sauce by combining:

• Tamari
• Water
• Sesame oil
• Agave syrup
• Rice vinegar
• Corn starch

2. Put trimmed and halved green beans into an oiled skillet on medium-high. Don’t move the green beans for several minutes, so that they char on one side. (This adds depth and smokiness to the dish, so don’t be afraid of some black-ish spots. The charred bits add the best flavor.)

Flip and char on the other side. Once they’re tender and browned, move the green beans to a separate plate.

Tip: For best browning, be sure your green beans are mostly dry before cooking. It’s tough for wet foods to brown. Additionally, make sure your pan is hot enough before adding the green beans. A pan that’s too cool won’t give you the crispy texture you want.

3. Add sliced shiitake mushrooms to a skillet with oil. Cook until softened and slightly browned. Add minced garlic, and cook until fragrant. The flavors of the garlic and mushrooms intertwine and deliciously build on each other.

4. Add the green beans back into the skillet, and combine with the mushrooms. Add the reserved stir-fry sauce and stir it all together. Cook until the sauce is thick and evenly coating the veggies.

You can make this easy vegetable stir-fry your own by varying the ingredients and amounts.

Instead of green beans, try a different veggie like asparagus or broccoli. Use an equal amount, but keep in mind that different vegetables cook at varying rates. So you may have to cook longer or shorter amounts of time.

Instead of shiitake mushrooms try a different type like cremini or oyster. If you don’t like mushrooms, leave them out. If you love mushrooms, double the amount.

Instead of tamari use your preferred soy sauce or soy sauce alternative.

For a kick of spice add red pepper flakes, or finish with chili crisp. Or for more flavor, add grated ginger with the garlic.

Fill it out to be a main course by adding fried tofu, beefless bulgogi, or browned tempeh.

Add some crunch by finishing the stir-fry with a handful of roasted cashews, peanuts, or sesame seeds.

You can make a meal of this full-flavored side dish by serving it with brown rice and a quick appetizer like steamed bao buns.

Or you can serve it alongside any of the following:

• Bánh mì
• Tofu satay
• Spring roll wraps
• Sugar snap peas stir fry
• Sesame kale
• Healthy vegan egg roll bowl
• Pineapple fried rice
• Brussels sprouts fried rice
• Vegan crab rangoon
• Potstickers with gyoza dipping sauce

📖 Recipe

Soy-glazed stir-fried green beans with shiitake mushrooms

Author: Cadry Nelson

5 from 2 votes

Get in your veggies with this delicious side dish. Green beans and shiitake mushrooms are coated in a flavorful soy stir fry sauce. Serve with brown rice.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 people

Course: Side Dish

Cuisine: Chinese

Keyword: easy stir-fry, shiitake mushroom recipe, vegetable stir fry

Ingredients

• ▢ 1 pound green beans with ends removed
• ▢ 3 Tablespoons tamari
• ▢ 3 Tablespoons water
• ▢ ½ teaspoon toasted sesame oil
• ▢ ½ teaspoon agave syrup
• ▢ ½ teaspoon rice vinegar
• ▢ ½ teaspoon corn starch
• ▢ 3 teaspoons avocado oil divided + more if needed
• ▢ Pinch of salt
• ▢ 4 ounces shiitake mushrooms sliced with stems removed
• ▢ 2 cloves garlic minced

Instructions

• ▢
  Rinse and drain green beans in a colander. Remove the ends from green beans. If they're long, cut or break them in half. (Green bean pieces should be about 3 inches long.)

  Then pour the beans onto a clean kitchen towel and blot them dry. (Wet beans don't brown as well.) Set them aside while you move to the next step.
• ▢
  Now it's time to make the stir-fry sauce. In a small bowl, combine tamari, water, sesame oil, agave syrup, rice vinegar, and corn starch. Stir with a whisk or fork until fully combined. Then set aside.
• ▢
  Bring a large non-stick skillet to a medium-high heat with 2 teaspoons of avocado oil. Allow the pan to get completely warm before adding green beans.

  Once the pan is hot enough, add the green beans and a pinch of salt. Cook for about 7 minutes. Don't move them for the first 3 or 4 minutes. Allow them to char before flipping them with a spatula.

  Taste a green bean to see if they're done enough. Once they're tender and browned on both sides, move them to a separate plate.
• ▢
  Add another teaspoon of avocado oil to the skillet. Then add the sliced shiitake mushrooms and another pinch of salt. Cook for about 3 minutes, until the mushrooms are soft and slightly browned. (If the mushrooms start to stick, lower heat and add more oil.)

  During the last 30 seconds of cooking time, add the minced garlic and incorporate it with the mushrooms until fragrant.
• ▢
  Add the green beans back to the skillet and combine with the mushrooms.
• ▢
  Then add the reserved stir-fry sauce and stir it all together. The sauce will immediately start thickening. Cook for 30 seconds to 2 minutes more, until the sauce is thick and evenly covering the green beans.
• ▢
  Remove from heat and serve.

Watch how to make it

Notes

Store leftovers in an airtight container in the refrigerator. It will keep for 3 or 4 days. Reheat in the microwave or in a skillet on the stove.

Instructions for using frozen green beans

Fresh green beans are best for this recipe. However, frozen green beans can be used instead. The main difference is that frozen green beans are harder to char, and they are softer when cooked than tender-crisp fresh green beans.

If buying frozen, choose “cut green beans,” which are thicker. Don’t buy “fine green beans,” which are skinnier.

To cook this stir-fry with frozen green beans, add them to the skillet at a medium-high heat straight from frozen. Do not thaw first. Because they take longer to brown, you’ll want to wait at least 7 minutes before flipping the first time. 

As they cook, the frozen green beans will release water. Let the water cook off and allow the green beans to brown on both sides before removing them from the skillet.

Because they have to heat from frozen, the total cooking time with frozen green beans will be a little longer than what’s listed above.

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Nutrition

Calories: 104kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 764mg | Potassium: 360mg | Fiber: 4g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg