Oriental green beans

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6 min


6 to 8 servings

* PLUS Cooking time: 10 minutes


  • 750 g green beans
  • 1 small red bell pepper
  • 1 large jalapeno
  • 1 tbsp butter
  • 3 tbsp teriyaki sauce
  • 1/4 cup water


  • Trim ends from beans. Cut red pepper in half, core and seed. Slice into 1/4-inch (0.5-cm) pieces. Seed jalapeño, if using, and finely chop. Heat butter in a wide saucepan set over medium heat. When butter has melted, add peppers. Stir-fry until peppers start to soften, from 2 to 3 minutes. Add teriyaki and beans, stirring to thoroughly coat. Pour in water, cover and cook until beans are tender-crisp, from 5 to 6 more minutes. Stir occasionally. Using a slotted spoon, remove peppers and beans to a large platter. Boil liquid in pan, reducing until thick enough to form a glaze, from 1 to 2 more minutes. Pour over beans and serve.

Nutrition (per serving)

  • Calories
  • 47,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 7.6 g,
  • Fat
  • 1.7 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 277 mg.

As a winter side dish, green beans not only taste spring fresh but add a splash of colour. Here, we’ve given them a flavour boost with a spicy jalapeño pepper-and-teriyaki glaze.

Make ahead

Trim beans and chop peppers, then cover and refrigerate separately up to 1 day in advance.