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Spicy Green Beans {Whole30, Paleo, Vegan}

Loaded with flavor, these Spicy Green Beans are a veggie-lover’s dream. These addicting spicy garlic green beans are vegan, vegetarian, paleo, Whole30 compliant, and gluten-free. You’ll love these copycat PF Changs spicy green beans!

a round white plate full of spicy green beans

I used to hate green beans. Haaaaaaaaaate.

I thought they were gross and boring. Knowing my childhood, I’m sure they were served to me from a can or steamed from a bag of frozen veggies. Snore.

Once you stir-fry something, add garlic, and something spicy, I’m suddenly a giant fan. This spicy green bean stir fry is now totally my summer jam and I make it once a week while the fresh beans last.

You’re going to love making these spicy garlic green beans. And I’m going to show you how!

Another summer recipe that is constantly in my fridge is my Nana’s Cucumber and Onion Salad. It’s so good. Hold me!

And while you have your wok out and on the stove, try whipping up a batch of Blistered Shishito Peppers. All the delicious green things!

Can You Pan Fry Green Beans?

Yes! Using a wok or a cast iron skillet gives the green beans a delicious sear. You need to use a bit of oil to keep them from burning, and it’s a great way to develop the flavor of the spicy green beans.

What Ingredients Are In These Spicy Green Beans?

A wooden board with green beans, sesame oil, garlic, green onion, and ginger

We’ve got:

  • green beans
  • coconut aminos (you can use soy sauce if you’re not following a paleo or Whole30 plan)
  • fresh ginger
  • garlic (related: how to plant garlic)
  • rice vinegar
  • green onion (aka spring onion, aka scallions)
  • sambal oelek which is spicy chili paste. Or “hot cock sauce” as my brother-in-law calls it.

Are These Spicy Green Beans Whole30 Compliant? Paleo?

Yes! Even though green beans are technically a legume, they are allowed on the Whole30 and a paleo way of eating. The main reason for this is that you’re consuming the entire pod and not just the little beans inside.

Head’s up: many brands of sambal oelek (including mine) contain sulfites which are a no-no on the Whole30. If you’re on a Whole30 round you could leave out or try making your own.

Know Before You Start/Pro Tips/Recipe Notes

  • Have everything prepped and ready to go!! When things start cooking in that pan you don’t want to be distracted by chopping and dicing.
  • If you love yourself, and easy healthy meal prep, prep the beans, garlic, ginger, and green onions the night before. You can even mix up the sauce ahead of time too. If you want the beans really ready to go, check out this post on Blanched Green Beans.
  • You must use a high heat oil for this recipe! Coconut or avocado would be ideal. Olive oil is not meant to be used in stir fries as it can cause a stovetop fire. Um, ask me how I know this. And yeah, it did freak out the firefighter husband. 🙂
  • Use your stove’s exhaust fan on the highest setting while making this. And maybe open a window in the kitchen. Sadly, I have a busted old 1970’s range top exhaust. My boys know when the wok comes out, the smoke alarm is probably going to go off at some point.
  • These spicy green beans are just as good the next day, so make a bunch!

Here’s How to Make Spicy Green Beans

*A detailed and printable version of this recipe is available at the bottom of this post.

This recipe might look like it has a lot of steps, but from start to finish it takes about seven minutes.

Heat your wok on medium-high.

While the wok is heating, mix up the sauce, and set aside. Place a paper towel or newspaper on a plate, set aside.

Add oil to the wok, and swirl around to coat the surface.  Once the oil is smoking, add the green beans, and stir them constantly to keep them from burning. Cook for five minutes until they’re blistered and bright green.

two photos showing green beans being cooked in a wok

Remove them from the wok and place them on the paper towel lined plate.

Add the other tsp of oil to the now-empty wok, and swirl to coat. Add the garlic and ginger, and stir constantly for about 30 seconds.

Add the liquids, and if you are like me, this is when your smoke alarm goes off letting all the neighbors know you’re using your wok again. They’re just jealous of your awesomeness.

two photos showing green bean stir fry being cooked in a wok

Add the beans back to the sauce/ginger/garlic mixture, and stir for another minute. Throw the green onions on top and serve!

Two bowls of spicy green beans with spicy chili paste and a fork on a wooden board

Variations 

  • I like my beans crisp, so by not overcooking them, it means they’re really great as leftovers. If you prefer a softer bean, stir fry for 2 minutes, then add 1 tbsp of water to the pan, cover, and steam for 5 minutes.
  • Leave the spice out if you’re serving this to a tamer crowd. You can always spice up your serving.

Other Recipes Like These Spicy Green Beans

Spicy Green Beans WEIGHT WATCHERS POINTS

One serving of Spicy Green Beans has 1 WW Freestyle SmartPoints.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

a round white plate full of green bean stir fry
Print
5 from 6 votes
Spicy Green Beans {Whole30, Paleo, Vegan}
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Loaded with flavor, these Spicy Green Beans are a veggie-lover's dream. These addicting spicy garlic green beans are vegan, vegetarian, paleo, Whole30 compliant, and gluten-free.

Course: Side Dish
Cuisine: Fusion
Keyword: pf changs spicy green beans, spicy garlic green beans, whole30 vegetable dish
Servings: 4
Calories: 78 kcal
Ingredients
  • 1 pound green beans ends trimmed and patted dry
  • 1 tbsp avocado oil divided
  • 2 cloves garlic minced
  • 2 green onions thinly sliced
  • 1 tsp ginger minced
Sauce
Instructions
  1. Heat a wok on medium-high.

  2. While the wok is heating, mix up the sauce, and set aside. Place a paper towel or newspaper on a plate, set aside.

  3. Add 2 tsp of oil to the wok, and swirl around to coat the surface. Once the oil is smoking, add the green beans, and stir them constantly to keep them from burning. Cook for five minutes until they're blistered and bright green.

  4. Remove them from the wok and place them on the paper towel lined plate.

  5. Add the other tsp of oil to the now-empty wok, and swirl to coat. Add the garlic and ginger, and stir constantly for about 30 seconds.

  6. Add the liquids, and add the beans back to the sauce/ginger/garlic mixture, and stir for another minute. Throw the green onions on top and serve!

Nutrition Facts
Spicy Green Beans {Whole30, Paleo, Vegan}
Amount Per Serving (0.5 cup)
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 64mg3%
Potassium 255mg7%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 840IU17%
Vitamin C 15.4mg19%
Calcium 49mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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17 comments on “Spicy Green Beans {Whole30, Paleo, Vegan}”

  1. Oh heck yes! I am hosting Father’s Day at my place, and I’ve recently returned to a vegan lifestyle. My dad is pretty ready/willing/able to accept eatin’ the vegan foods if they have a lot of flavor (especially the heat), so I’m going to make some rice noodles with spicy peanut sauce, some marinated tofu steaks, some roasted mushrooms (his favvvv by far), and then I was like, um, I need ONE MORE THING to round this out, and I think The Universe aligned and somehow you just KNEW I would NEED to make this. I’m not even going to test this recipe ahead of time, I trust it, but I’ll let you know how Dad feels about it after Sunday 😀

    • Your dad and I are similar in that regard – bring the heat!!

      So glad I could help in a timely manner, and I can’t wait to hear what you all think.

  2. I spied green beans at the farmers market this weekend. These are going on the menu for next week!

  3. I made this as part of our Sunday farmer’s market haul dinner, along with your cheesy crack bread (omg!) and some corn on the cob. It was a total hit! I didn’t have sambal olek so instead I used some chili flakes I had on hand, but I’m definitely going to be making it again with the chili paste. I also added some chopped nuts at the end because it seemed like the right thing to do, and I’m not mad about it.

  4. Wow, this looks amazing! I need to get down to the farmer’s market and get some fresh green beans this weekend!

  5. Sounds delicious!!! I had to reread any wok will work for you a couple of times. I got tongue tied saying it, lol 🙂

  6. Sounds great! I’m gonna try em in my cast iron though. No more room in the kitchen for a wok.

  7. They look amazing.

    P.S As a Brit, it’s “nicked” not “nipped” 😉

    • Teehee! Yes – fellow Brit here. I agree, it’s definitely “nicked”. Bless your Yankee socks! 🙂

      • Thank you for schooling my American speech! I’ve been listening to the book on audiobook, so I wasn’t able to actually see the word.

        PS, we only say yankee for people who live in the northeast (like New York, Jersey, New Hamsphire etc.).

  8. Can we read into the *seal salt*? Where do we find that! lol

    Recipe looks yummy!

    • You guys don’t have seal salt where you are? It’s truly great. They gather it with their little cute flippers, and then dry it with their tails until it’s perfect. Truly a delicacy. ;-D

  9. Those look really good! We found this meal prep place when we lived in Tucson that had a similar type of green bean. Until that point, the hubby wouldn’t touch them. apparently if you make them spicy enough, anyone will try them :0)

    Looks like I need a wok!

  10. They sound freaking amazing! Can’t wait to try them! I will make them with the black bean pasta I’ve been dying to try.