Thanks to hoisin sauce you’ll savor the sweet and salty goodness it offers. Combined with garlic and ginger, it adds a little extra sophistication that will warm your taste buds and start up your salivary glands. It’s so umami-licious!
If you are like me and love spicy foods you can throw in a little fire with some Sriracha or crushed chili flakes, but if that isn’t your thing you can still make green beans in hoisin sauce without them.
What is Hoisin Sauce?
Sometimes referred to as Chinese barbeque sauce, hoisin sauce uses a fermented soybean paste along with other ingredients like garlic to create an umami flavor that is deliciously salty, sweet, and tangy. It’s a popular vegetarian condiment that often used in marinades, stir fries, and grilled dishes.
It’s sometimes confused with oyster sauce which is also sweet, salty, and savory, but they’re totally different. The main difference is that oyster sauce uses oyster juice and has a slight seafood flavor. So if you’re vegan, hoisin sauce is probably the closest thing to oyster sauce in flavor and texture.
Interestingly, hoisin means ‘seafood sauce’ in Cantonese but it doesn’t contain any seafood and isn’t commonly eaten with seafood.
Mushrooms & Green Beans in Hoisin Sauce Health Benefits
Here are some great reasons to enjoy my mushrooms and green beans in hoisin sauce recipe, other than that it’s delicious!
- Very low in calories (just 21 calories per cup) and packed with nutrients.
- Enhances the immune system, fights oxidative stress, and has cancer fighting properties.
- Improves heart health.
- Good source of vit D2 which our bodies convert into useful vit D that helps your body absorb. calcium, thus they’re great for bone health!
- High in nutrients, boosts the immune system, and increases longevity.
- Helps prevent cancer and osteoarthritis.
- Helps reduce high blood pressure and cholesterol levels, and lowers the risk of heart disease.
- Reduces the risk of brain diseases like Alzheimer’s and dementia.
- Helps with weight loss and maintenance due to its low calories and low fat content.
- High in minerals, nutrients and antioxidants. High in folate to help with depression.
- Good for you heart as it’s high in fiber and may help reduce ldl cholesterol.
- High in vit K and calcium to keep your bones healthy. Vit K can interfere with blood thinners however, which affects blood clotting.
- Reduces the risk of cancer.
- High in anti-oxidants
- Reduces the risk of high blood pressure, certain cancers, and heart disease.
- Regulates bowel movements.
- High in vitamin A which assists cell growth and development, and is important for a healthy immune system, vision, and organ functions.
- High in calcium and vitamin K which helps bone health.
Should I Soak Green Beans?
This is an optional step, but there’s a good reason for soaking your green beans in water for 24 hours before you cook or eat them.
All beans, including green beans, are high in phytic acid which is both bad and good. It’s an antioxidant that helps reduce the risk of cancer, lower cholesterol, regulate blood sugar, and reduce the formation of kidney stones, so that’s great! That means we shouldn’t avoid it completely.
Unfortunately, it’s an anti-nutrient which likes to bind to certain minerals so your body can’t readily absorb them and that can lead to mineral deficiencies. This can be an issue for those who have health issues such as osteoporosis or anemia.
But don’t fret! By soaking your green beans in water at room temperature for up to 24 hours you’ll be able to remove some (but not all) of the phytic acid.
There’s also information out there that suggests that adding lemon juice to your water can help neutralize phytic acid, although I haven’ been able to find any studies on that. Still, it can’t hurt if you do.
Make Mushrooms & Green Beans in Hoisin Sauce
To get the most nutrients out of your mushrooms and green beans in Hoisin sauce consider soaking your green beans a day in advance. When you’re ready to cook, just drain and rinse off the beans.
To start, heat your pan on medium heat, add oil, & sauté mince garlic and ginger for about a minute.
Then add mushrooms and mix things up. Add a couple tablespoons of water to prevent garlic and ginger from burning.
The mushrooms will soak up the water fairly quickly and that’s good because it helps kick start the cooking process as it heated water makes it’s way into the mushroom.
They’ll start to sweat in a couple of minutes after that. When they do, add sea salt and black pepper, then turn up the heat to about medium high to high and stir every so often.
Continue cooking until all the water has been soaked up and the mushrooms are caramelized to your liking. Then removed from your pan and set them aside.
To cook up the green beans, add oil to the same pan on medium heat. Add green beans, carrots, soy sauce, water, and rice wine vinegar. This will give the veggies a mini-blanching so they’ll brighten up in color and soak up water to get the cooking process going.
Cook for approximately 10 minutes or until you like the amount of crunch, then mix in sauteéd mushrooms and 2 tablespoons of hoisin sauce.
Do a taste test before you add another tablespoon of hoisin sauce. I like mine with a total of 3 tablespoons because I love the rich umami flavor but if you like yours lighter you’ll want to use less hoisin sauce.
Just remember that if you eat it with rice and don’t use enough hoisin sauce it might not be as flavorful.
Then add sesame oil, crushed chili peppers, and sesame seeds.
Serve with rice and top with cilantro and maybe even more sesame seeds. Save leftovers because the flavors in this mushroom and green beans in hoisin sauce dish are even better the next day!
Enjoy, and when you need another delicious vegetarian recipe, try my oven roasted Brussels sprouts!
Mushrooms & Green Beans in Hoisin Sauce Recipe
Easy Vegan Mushrooms & Green Beans in Hoisin Sauce
Combined with garlic and ginger, this dish will warm your taste buds and start up your salivary glands. It’s so umami-licious!
Add 1 - 2 tbsp of olive oil to a medium hot pan and sauté garlic & ginger for one minute.
Add mushrooms and stir ingredients together. Cook for 1 minute.
Add 2 tablespoons of water to prevent garlic and ginger from burning as mushrooms cook. Stir ingredients from time to time.
Once mushrooms start releasing water add salt & black pepper, and turn heat up to medium high. Continue to mix ingredients in pan every so often.
Continue cooking until water has evaporated and mushrooms are caramelized to your liking. Then remove mushroom and set aside.
Using the same pan, heat a tablespoon of olive oil on medium high. Then add green beans & carrots.
Add 3 tablespoons of water, light soy sauce, and rice wine vinegar. Cook for approximately 10 minutes.
Mix in cooked mushrooms and 2 tablespoons of Hoisin sauce. Do a taste test and add more Hoisin sauce for a richer umami flavor.
Stir in sesame oil, crushed chili peppers, and sesame seeds.
- Amount Per Serving
- Calories 98.06
- % Daily Value *
- Total Fat 3.44g6%
- Saturated Fat 0.51g3%
- Sodium 341.72mg15%
- Total Carbohydrate 14.41g5%
- Dietary Fiber 4.6g19%
- Sugars 6.76g
- Protein 5.91g12%
* Percent Daily Values are based on a 2,000 calorie diet. Nutrition information is an estimate. Your daily value may be higher or lower depending on your calorie needs.
- Optional: Soak green beans in water at room temperature overnight, preferably for 24 hours to remove some phytic acid. Rinse in fresh water and drain.
- Always do a taste test as you cook. Taste your green beans to make sure you like the texture before moving on to the next step.
- Stir veggies every couple of minutes as you cook to ensure even cooking.
- Use sesame oil or other oils instead of olive oil if you'd like.
- Adding water to mushrooms, garlic, and ginger helps prevent things from burning, and it also distributes more heat into the mushrooms to 'kick-start' its cooking process.
- Adding water to green beans and carrots is a mini-blanching process that helps distribute heat into the veggies. However, you can pre-blanch them before you add them to the pan. Just add them to boiling water for 1 - 2 minutes and drain. You won't need to add water to the green beans and carrots in the pan if pre-blanched.
- Delicious with sriracha for extra fire!
- Make extra and add it to your meal plan for the following day or so. It'll stay good in the refrigerator for several days. It can also be frozen but green beans won't have the same texture so it's best eaten in a few days.