These Loaded Asian Green Beans are a fun and flavorful addition to any meal. My favorite way to make them is on the grill! Have you ever grilled your green beans?!?! I highly recommend trying it. Cooking green beans on the grill gives them a delightful blistery char, while still keeping them tender crisp. This recipe is amazing for fresh summer green beans.
If you don’t have a grill basket yet for cooking veggies, you need to get your life together! I absolutely love grilling out in the summer and it’s so much fun to experiment with bold flavors and new and exciting ways to enjoy fresh seasonal veggies. If you don’t have a grill basket, you can still do this recipe outside, just lay a thick piece of foil down over the grates so they don’t fall through. You can also do this recipe indoors in a grill pan.
It’s a garlicky, gingery, spicy, crunchy, tangy celebration of flavors and textures in your mouth. Here’s a demo of me making them on my grill in the backyard.
The topping amounts listed below in the recipe are approximations. Load ’em up!!!
Loaded Asian Green Beans
- 1 lb fresh green beans trimmed
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 clove minced garlic
- 1 inch fresh grated ginger
- 1 lime juiced
- 4 tbsp crushed peanuts
- 1-2 sliced chili peppers
- 2 tbsp sliced scallions green parts only
- 2 tsp sesame seeds
- Heat your grill or grill pan to medium high heat. Fit with grill basket if using outdoor grill to prevent falling through grates.
- In a large bowl, whisk together olive oil, sesame oil, rice vinegar, soy, garlic, ginger, hoisin and lime.
- Add green beans to bowl and toss to coat, season with a pinch or two of salt. Let sit for 2-3 minutes or longer.
- Using tongs, remove green beans and place in grill basket or grill pan.
- Cook until beans begin to char and blister. Tossing frequently, about 7 minutes.
- Remove and place beans on a platter. Spoon a few tablespoons of the marinade over the finished beans. Load them up with peanuts, scallions, chili peppers and sesame seeds.