Garlic parmesan sesame stir fry green beans on a white dish.

These parmesan garlic green beans are incredible. I spent 10 minutes trying to think of what to name them, and I came up with Garlic-Parmesan Sesame Stir Fry Green Beans. It was either that or How To Love Green Beans because that’s exactly what ended up happening here. You know this recipe is amazing if it made me, International Hater of Green Beans, not only eat it but enjoy it.

I love serving garlic-parmesan sesame stir fry green beans alongside sweet potato gnocchi with rosemary garlic butter for a cozy, well-balanced dinner.

Green beans in a white dish with chopsticks.

I’m not sure if it’s the sautéing process, or the parmesan cheese, or a combination of both plus the bright green appearance, but I was very impressed. The flavour is much more enhanced this way than just plain green beans, and your kitchen is left smelling extremely fragrant, as if it were butter cookies being baked instead. This would make a delicious side dish for your holiday spread and is pretty easy! I would go as far to say, I now understand why mom always told me to eat my vegetables.

Sesame Stir Fry Green Beans on a white plate.

 

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll also be signed up for my newsletter and will get new recipes from me every week! P.S. You do not need to be signed up for my newsletter to view my recipes—just scroll right below here to see the recipe!

Garlic-Parmesan Sesame Stir Fry Green Beans

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Simply seasoned and gently sautéed, these garlic parmesan green beans are tender with the perfect bite. Tossed with vegan Parmesan and finished with nutty sesame seeds, they're ready for the holidays.
5 (from 3 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 lb green beans, washed, 454g
  • 2 tablespoons neutral oil, 30ml
  • 1 teaspoon garlic powder, 3g
  • ½ teaspoon kosher salt, approximately 1.5g
  • ½ teaspoon ground black pepper, 1g
  • 1 teaspoon vegan parmesan cheese, grated, approximately 2g
  • 1 tablespoon sesame seeds, 9g

Instructions 

  • Set a pot of water to boil. Once boiling, blanch the green beans for about 1-2 minutes to brighten the beans.
  • Remove from the hot water and immerse in cold water immediately to stop the cooking process (you still want the beans to be crispy). Pat dry with a paper towel.
  • In a pan over medium-high heat, heat the oil. Sauté the green beans in the oil for about 1-2 minutes to heat them up.
  • Add the garlic powder, sea salt, ground black pepper, and vegan parmesan cheese over the green beans and stir to combine. Sauté for 3 minutes, until tender.
  • Add the sesame seeds and toss in pan then remove from heat. Serve immediately.

Notes

  • Be prepared. Get your bowl of ice-cold water ready as your green beans blanch so you can dunk the beans in the cold water immediately. This will help keep them from overcooking.
  • Don't overcook. These green beans need 1-2 minutes in the boiling water and 3 minutes (less if they’re thin) in the pan. Do not overcook them. They will come out limp and soggy.
  • Dry your green beans. Pat the beans dry with a paper towel before you sauté them. If they're wet, the oil will splatter, and they will steam.
  • Don’t crowd the skillet. Make sure your skillet is large enough so the green beans aren't all crowded and stacked on top of each other. If the pan is too crowded, they'll steam. Sauté in batches if you need to.
  • Storage. Seal fully cooled leftover green beans in an airtight container. They'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) before reheating over medium heat in a skillet with a little oil. You can also microwave leftover green beans in 30-second intervals until heated through.
Serving: 0.25recipe, Calories: 116kcal, Carbohydrates: 9g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 311mg, Potassium: 261mg, Fiber: 3g, Sugar: 4g, Vitamin A: 784IU, Vitamin C: 14mg, Calcium: 64mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish
Author: Jessica Hylton