Easy Sesame Green Beans – Yummy Toddler Food

With flavors of garlic, ginger, and soy, Sesame Green Beans are a fast side dish for busy weeknights. You can prep the beans ahead and cook them up in less than 15 minutes—and they’re SO good.

I’m always looking for easy ways to keep the kids interested in eating veggies and while they’re fans of cooked boiled green beans and salt, they also like this more flavorful version too. These Sesame Green Beans are easy to make, and they boast just enough flavor to keep things interesting for the kids and the adults.

They’re one of my favorite go-to side dishes to make when I don’t have a ton of time. This dish pairs perfectly with chicken or shrimp and rice and is just slightly sweet—which is helpful with getting the kids to actually eat veggies!

(You may also like my Green Bean Baby Food, Roasted Frozen Broccoli, and more Vegetable Recipes for Kids.)

How to Pick and Prep Green Beans

When you’re at the store, look for green beans that don’t appear blemished (so avoid too many with brown spots), that are dry (to avoid them getting moldy in the fridge) and look hydrated (so they won’t be too old and tough).

You’ll want to wash the green beans in a colander, then snap the ends off.

You can wash and trim them 3 days ahead of then you plan to make this recipe if you dry the green beans completely and store them in an airtight container such as a quart size Mason jar. That is a simple way to cut down the amount of prep work you need to do right before cooking dinner on a busy weeknight.

Ingredients You Need

To make this Sesame Green Beans recipe, you’ll need to have the following ingredients on hand and ready to go.

• Toasted sesame oil: This adds a lot of flavor that forms the base of the flavor in the cooked green beans.
• Green beans: I usually make this with fresh green beans, but you can use frozen ones if you prefer. French beans are also fine here, they may just cook slightly faster since they are often thinner than regular green beans.
• Garlic: You can use fresh or jarred minced garlic here.
• Fresh ginger: You can store fresh ginger in a freezer bag in the freezer and grate it frozen (peel and all) on a microplane.
• Reduced-sodium soy sauce: Or tamari if you need it to be gluten-free.
•  Maple syrup: Or honey works too for kids over age 1.

TIP: The toasted sesame oil adds a lot of flavor, so it’s worth picking up a bottle at your grocery store if it’s not something you usually keep on hand.

Step-by-Step Instructions

Here’s how to cook Sesame Green Beans in this super simple recipe. It comes together quickly, so I like to make it just before dinner time—or totally ahead and served after a quick reheat in the microwave.

Step 1. Wash and trim the beans. Snap into 1-2 inch pieces.

Step 2. Warm the oil in a large skillet. Add the green beans.

Step 3. Grate the garlic and ginger over the beans. Cover. Let cook.

Step 4. Add the soy sauce or tamari and the maple syrup. Stir again and serve.

Recommended Pan

I like to make this in a stainless steel skillet— a big one so there’s plenty of room for the veggies—though a nonstick pan will work too. You will want to use a pan with a lid to help trap the steam, which will speed up the cooking process and help prevent the beans from sticking to the pan.

Serving Suggestions

I like to serve these Sesame Green Beans with baked chicken tenders and rice, over Stir-Fry Noodles, or over a grain bowl with quinoa eggs. They’d also go well with fried rice or sweet and sour chicken!

Best Tips for Success

• Store any leftovers in an airtight container in the fridge and serve with rice, scrambled eggs, or plain noodles.
• Prep the green beans earlier in the day or week when you have time and store them in a zip-top bag or an airtight container. You can then simply add the beans to the pan when ready to cook.
• Covering the pan in Step 1 traps in steam and helps the green beans soften. It also helps prevent them from sticking to the pan.
• Grating the ginger and garlic ensures ample flavor, but it avoids detectable pieces that might not please the kids.
• Cut the beans into smaller pieces closer to 1/4-½ inch, for an older baby feeding himself finger foods.
• Since fresh ginger isn’t something that everyone always has on hand, I recommend storing a piece in a zip top plastic bag in the freezer. It stays fresh for months and you can grate it—skin and all!—while still frozen. It’s super handy.

I’d love to hear your feedback if you try this recipe so please comment below!

Cook ModePrevent your screen from going dark

• Warm the oil in a large skillet over medium heat. Add the green beans.

• Use a fine Microplane to grate the garlic (discard the peel) and ginger over the beans and stir to combine.

• Cover. Let cook for about 8 minutes. Remove cover and taste one to see if it’s soft enough. Cook for an additional minute or so as needed. (I like them firm, tender, but you can cook them a little longer to make them softer.)

• Add the soy sauce or tamari and the maple syrup. Stir again. Serve warm.

• Store any leftovers in an airtight container in the fridge and serve with rice, scrambled eggs, or plain noodles.
• Prep the green beans earlier in the day or week when you have time and store them in a zip-top bag or an airtight container. You can then simply add the beans to the pan when ready to cook.
• Covering the pan in Step 1 traps in steam and helps the green beans soften. It also helps prevent them from sticking to the pan.
• Grating the ginger and garlic ensures ample flavor, but it avoids detectable pieces that might not please the kids.
• If you’d like the beans to be softer, you can add 2-3 tablespoons of water and cook until softer.
• Cut the beans into smaller pieces closer to 1/4-½ inch, for an older baby feeding himself finger foods.

Calories: 103kcal, Carbohydrates: 9g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 28mg, Potassium: 247mg, Fiber: 3g, Sugar: 5g, Vitamin A: 783IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 1mg

This post was first published March 2019.