Tamari green beans stir-fry

Today I am sharing this tamari green beans stir-fry that comes from my friend Ginny’s new cookbook, The Make Ahead Vegan Cookbook. Her cookbook includes 125 vegan freezer friendly recipes and color photos for each recipe. You will find easy and healthy recipes in this cookbook!

Tamari Green Bean Stir-Fry | Eat Good 4 Life

If you would like to learn more about this vegan cookbook make sure you visit my friends blog where she explains a little bit more about her cookbook. You will be able to see some other recipes from her cookbook as well.

This tamari green beans stir-fry literally took about 5-7 minutes to make, not more. I actually used frozen green beans, since I love green beans I always keep them on hand, and the recipe worked perfectly. You can also use fresh green beans, which is what the recipe calls for. Whatever you prefer.

This time around I serve the green beans with fried eggs, which is something I don’t do often. I just needed something really quick to make and serve with the green beans so the eggs where perfect, plus my kids love them.

If you are vegan, Tamari would be the substitute for soy sauce. You can use either one but if you are vegan, then Tamari is for you.

The almonds add a little bit of crunch to this recipe as well as some healthy fats, minerals and vitamins so make sure you don’t skip these.

Also, to enter a giveaway for a free signed cookbook by Ginny and 18-piece assorted freezer/oven safe container set make sure to click on this link!

I hope you like this easy Tamari green beans stir-fry. Healthy, easy and can be paired with any protein of your choice…and don’t forget to check out my friend’s new  cookbook, The Make Ahead Vegan Cookbook.


the make ahead vegan cookbook cover jpg
Tamari Green Bean Stir-Fry | Eat Good 4 LifeTamari Green Bean Stir-Fry | Eat Good 4 Life

Reprinted with permission from “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans


Tamari green bean stir-fry

Yield: 4 servings

Total Time: 10 minutes



In a small bowl add the tamari, sugar, almonds, white wine and sesame oil. Set aside.

In a large skillet add the olive oil and green beans and cook stirring occasionally for about 4-5 minutes. Add the tamari mixture and stir to heat through for about 30 seconds.

Serve immediately.

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  1. This looks delicious! I never thought about using whole wheat spaghetti noodles in place of egg noodles.

  2. I will probably never order takeout again after seeing this recipe! So good and so much better for you than the restaurant version!

  3. Looks so good.. in my family my sister makes veggie lo mein, your version looks similar. Love it.

  4. Loved this recipe thankyou, came out amazing. Will most definitely be making it again :)

  5. This was beyond all deliciousness! My girls love lo mein noodles and this was wonderful! Way better than the restaurant stuff they told me!

  6. This is AMAZING!! The flavors are unbelievable together… I was a little skeptical as I was mixing the sauce but OMG! Awesome!! I accidentally left out the onion (left it right there on the counter lol) and added the scallions too early but I’ll just have to make it again to get it perfectly right! YUM!

  7. This was delicious!

  8. DH and I loved this recipe. Most Lo Mein recipes we have tried have a very thin sauce and this was nice and thick and stayed on the noodles. I was able to fine the Chinese Egg Noodles in my Food Lion grocery store, which is a bonus.

  9. I am going to try to make the vegetable lo mein, but had one question, on the end of the directions, it says to add the cooked noodles & scallions, but no where in the ingredients does it have scallions, what amount would a person add to recipe
    Please e-mail me.
    Thank you:)

  10. Surprisingly easy and good…no, super good! My husband devoured it and had seconds (and thirds!).
    Keep up the good work! Just found you but I’ll certainly be back for mo’ recipes :)

  11. Looks scrumptious! Plan on making tonight, but do you think the recipe would work with gluten free spghetti noodles?

  12. Looks great but the high sodium levels (1244 mg) concern me. Other than using a low sodium soy sauce is there any other ways to cut down the sodium levels to the 300 level?

    • You can use low sodium vegetable stock and make sure the tomato paste is low sodium as well. I will change my recipe to note those changes. That concerns me too. Thanks for noticing :-)

  13. I just love all your dinner recipe ideas. I found you from Melissa posting some of your recipes. (my whole food life) I want to make stir fry’s again (and I also love your curry/carribean recipe too) but back to the stir fry’s. We have pnut and soy allergy in our home (also wheat/barley avocado) anyways, I read that “coconut aminos” could work. I wonder if you have experience using that product? I don’t want our stir fry’s to taste coconutty or too sweet. Any advice for soy sauce sub or seasoning replacements? Thanks so much! (ps I’ve a negative comment regarding organics, I LOVE that you post what you use. I am a firm believer in organic/gmo free :) keep it up)

    • Oh thanks so much. I have never tried coconut aminos before so I wouldn’t be able to say if it gave a coconut flavor or not. I think that would be the best substitute though. I was thinking too, if you can find a healthy version of worcester sauce maybe you can add not 1/3 cup of it but maybe 3-4 tbsp. Sorry I couldn’t be of more help!! Thanks for stopping by.

  14. This was so delicious! Added a little fresh garlic and cut out the green onions because I didn’t have any on hand.

  15. Made this for my mom and sisters last week and they LOVED it!! I normally can’t get them to enjoy vegetarian things, but I was really happy with their response.

    I used whole wheat spaghetti and nixed the arrowroot/corn starch and honey (used agave nectar), then added serrano peppers + broccoli when I sautéed in the beginning. Delicious. Now I’m back at school and planning to make some for myself and my roommates since it was so quick. Thanks!

  16. I have just finished making this dish and I must say: YUM! I added frozen peas/carrots, snow peas and cabbage to the dish. I used a low sodium vegetable stock, and liquid aminos instead of soy sauce ( a little less of 1/3 cup). However, when I make this recipe again I’ll be using a soy-free version of the “soy sauce”. Thanks so much for sharing this recipe!

  17. Hey!!! I’m new to this page, and think it looks great! I’m slowly learning about different ingredients, so I’m just wondering about the whole wheat spaghetti. Is that better than normal spaghetti? I’m going to try low carb next week

    • It has more fiber and minerals and it digests differently since it is considered complex carbohydrates rather than simple carbohydrates. It is better for you. It takes longer to digest too!!

  18. Sounds delicious! Trying soon

  19. This looks delicious! What would make for a gluten free option for the noodles? Rice noodles? Thanks! 

  20. Wondering about the fresh chopped ginger…. I don’t want big chunks of ginger do I? I usually grate it so I’m afraid I’ll kill the recipe!

  21. Looks delicious!
    I really like how you offered suggestions for substitutes in the comments.
    Our grocery store may not have rice wine vinegar.
    Any suggestions fir a substitute for the rice wine vinegar?

  22. If you were to add tofu, would you marinate it in the sauce beforehand or just not bother marinating it?

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