back to blog overview

RECIPE: Sweet & Spicy Sriracha String Beans


Sometimes you are in the kitchen and everything clicks.  The timing is right, you pre-portion all ingredients into separate bowls so you can toss them in confidently and with style.  The final product looks exactly like the picture on the internet and you think to yourself, “Suck it Martha Stewart – I got this!”

This was not one of those times.

I had the best intentions to make a lemon, garlic string bean recipe only to find out that all the ingredients I was confident I had at home had gone bad.  Really bad.  I mean, really really bad.  In fact, I believe when I originally bought them I may have had five finger bangs and been humming “Can’t Touch This” when I was checking out.  So I had to scrounge.  However, I think that it all really came together and you will agree that the final beans were “Too Legit to Quit!”  (I’ll stop now.)

I like my string beans really crunchy so I typically throw them straight into the wok with a little oil and water and let them cook covered for a few minutes.  If you like a softer bean I recommend blanching them before you throw them into the wok.

Raw Green Beans

While they were cooking I mixed tamari, garlic, maple syrup and sriracha into a delicious mixture.  I had tamari on hand, however, soy sauce would be a fine option if you’re not avoiding gluten.  It may say a little about me that these were the only 100% fresh ingredients I had on hand!

After about 7 minutes I added the sauce to the beans and allowed them to cook until most of the sauce had evaporated.  And that’s it!  They were ready to go.

Sweet & Spicy Green Beans

The coconut oil and maple syrup added a sweetness while the sriracha and garlic complimented it with spice.  A combination of sweet and heat that will make you exclaim “Please Tara, Don’t Hurt Em!”  (now I’m really done.)

Siracha Green Beans

Sweet & Spicy Sriracha String Beans

  • 1 lb. fresh raw string beans, trimmed
  • 1 tbsp. coconut oil
  • 2 tbsp. water
  • 1 clove garlic, minced
  • 2 tbsp. tamari (or soy) sauce
  • 1 tsp. sriracha
  • 1 tsp. maple syrup

Combine string beans, water and coconut oil in a wok and steam for 5-7 minutes covered.  Stirring periodically.

In a separate bowl combine the remaining ingredients.

When the string beans have almost reached your desired doneness, add the mixture and keep uncovered.  Continue cooking and stirring frequently until the majority of the liquid has evaporated.

Serve and enjoy!

You May Also Like


CTA Image


Join THOUSANDS OF OTHERS recieving FREE recipes, tools and motivation to eat well and feel great!