Oriental Green Beans

Oriental Green Beans

  • Prep Time: 6 mins
  • Total Time: 16 mins
  • Servings: 4

    • About This Recipe

    “Nice switch for the bean, make it as mild or as hot as you want. You can make this a veggie dish with a Chinese meal but I can assure you it has not seen China”

    Ingredients

  • 1lbgreen beans, trimmed
  • 1teaspoonsesame oil
  • 1teaspoonvegetable oil
  • 3clovesgarlic, minced
  • 1teaspoonfresh ginger, grated
  • crushed red pepper flakes( , mild is just a sprinkle)
  • 1 1/2 teaspoonslight soy sauce
  • 2tablespoonswater
  • 1teaspoonsesame seeds, toasted,garnish

    • Directions

  • Steam beans for only a few minutes, you want them crisp.
  • Dash beans in cold water to stop the cooking (do this the day ahead if you wish) Heat the oils and saute,over low heat, the garlic& ginger until you can smell that wonderful aroma (the garlic will be golden) Add beans, pepper flakes,soy and water.
  • Cover cook over high heat for a few minutes until the water evaporates and the oils have coated the beans and they are hot Shake the pan as the beans cook.
  • Garnish with sesame seed.

    • Reviews

  • “This was an extremely good dish.I substituted canned green beans and it still came out great.I served it as a side dish with #30433 Pineapple Chicken Lo Mein and got raves.”

  • “I’ve never tasted green beans this good, my only regret was not having more!”

  • “These beans are fantastic! I left out the vegetable oil and just used the sesame oil. Great flavour and a new favourite.”

  • “One of my favorite items on the buffet at a Chinese restaurant is the green beans.These beans are very similar to the beans at the Chinese restaurant.I followed the recipe exactly and loved taste of these beans.A great change of pace from the usual green beans.Thanks for sharing!”

  • “Exactly what I was looking for!This really is a nice twist on a widely forgotten vegetable.Even my little sis liked them.My one complaint was not enough soy sauce.I used two tablespoons and still would have liked a little more.Still, a great dish.”

  • “Delicious!These beans are a lovely change from the ordinary!So glad I had sesame oil on hand – it really makes a difference!The “heat” was awesome!Don’t change a thing!”

  • “What a great way to eat green beans. I followed the recipe exactly and it turned out perfectly. My family and I loved them and will definately be making this recipe time and time again!!!Thank you Bergy for giving us a green been recipe that everyone loves.”

  • “These were very good. The only problem we had was keeping the garlic from burning, but I suspect we need a new pan 😉 Very tasty and a great change from the same-old-tired green beans! Thanks!”

  • “This were very good. I did not have pepper flakes but it was delicious just the same will definetly make again.”

  • “So easy and really tasty!I didn’t have the fresh ginger (not a huge fan of it anyway) and they were still delicious!A nice change from ho-hum green beans.”

  • “I am re-rating this recipe (5 stars again) because we love it so much.I was LOL at my 13yo DD tonight eating the leftovers out of the pan while she was reading.It is a recipe that we make often and I wanted to let the chef know I love it!I have varied the heat to match dishes I am serving it with, but I like the touch of heat as specified!One I make often, thanks Bergy!”

  • “Great beans!I used thin, French style beans from frozen, and microwaved them, and didn’t need to add any water. I used all sesame oil, and left out the ginger, and they were still great.I had them with PanNan’s Kung Pao Chicken, and it was an awesome meal.Thanks, Bergy, for a great side dish!”

  • “I thought this was good. I was not able to steam the beans (no steamer basket) so I microwaved them for 5 minutes and used the cooking water in place of the extra water in the ingredient list.”

  • “These are fabulous! Great side dish for Chinese theme night. We had them with pork fried rice and sweet & sour meatballs. YUM!”

  • “These were okay. They didn’t have much flavor or sauce, so I tweaked it and still didn’t like it as well as the Oriental beans I am used to at restaurants. I added some brown sugar and garlic pepper salt and it was better, but not up to par. I may tweak some more, so thanks for the recipe idea!”

  • “I made these last night, to accompany the Mushroom & Pepper Steak recipe in the latest Light & Tasty Magazine (Feb.-Mar. 06).Great recipe, Bergy.Taste similar to the long beans served in our favorite Chinese restaurant.”

  • “This was so good!Followed the recipe exactly but tossed in some cooked udon noodles.(I wanted a 2-in-one side dish to go with Chinese Fried Chicken.)This is a keeper.”

  • “I enjoyed these.I like my green beans cooked a little more so I continued to sautee the beans in the oil even after steaming them.I’m hanging on to this one.”

  • “Wonderful!! I make these beans all the time now. Also serve with Marinated Flank Steak#18902”

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