Szechuan-Style Green Beans

“I love garlic and ginger.It would probably have been good with just that.Even with low sodium soy it came out too salty for me.Next time I’ll use either water or stock with a small amount of soy.”

“I for one love was thrilled to see this recipe! These are the best…thank you!(Any chance you know how to make the chiken that you wrap in aluminum foil squares…also quite tasty but I haven’t been able to find a recipe. I can only find paper chicken which doesn’t seem exactly the same). Again, thank you for this one, we’ll be having it again tonight!”

“Lovely recipe, my daughter requests these whenever I make any Oriental dishes.”

“Excellent flavor – I used “lite” soy and upp[ed the chili-garlic sauce just a wee bit.Be cautious once you have added the soy -it can burn.I served the beans withHoney Ginger roasted chicken, baked potato & shoe string steamed carrots -great combination. Thanks Mini R for sharing this recipe29 Mar 09 Made again – I appologize for the first photo It was one of the first that I took. Hope you like these more. I have enjoyed this recipe several times.”

“I made these and added just a little bit more of the chili-garlic sauce than the recipe, and they were incredible!”

“Not bad but the lack of rice vinegar and chinese black bean/chili paste combined with the overdose of sesame oil left me asking, “why didn’t i just stick to the recipe I know gives the most authentic flavor?””

“I made this using about 1/4 cup soy, taking in consideration the previous reviews. I still think I will cut back on the soy to maybe 1 Tblsp. We did like it and will be trying it again.Thanks for posting.Rachel Castle”

“We enjoyed this very much.However, I thought it was a little salty.I think that next time I will use low sodium soy sauce.And, perhaps a little bit less of it.Other than that, very nice & we will be making this again.”

“We loved this. I also used lite-soy sauce and reduced the oil by 1/2.Great flavor. Will make this again and again.Really givesgreen beans a nice twist!!”

“Very good. I cut down cooking time, since I cooked in a wok over a power burner on my stove.”

“I really loved this dish!! I used only half of the oil as one reviewer suggested and I think next time, I will use half stock/half soy as someone else suggested but this recipe will be a staple in my kitchen for a LONG time! Thanks for a great recipe!”

“Very tasty, but extremely salty….but again very tasty!”

“This was quite tasty! I halved the recipe and made it into a vegetarian main by cooking as per the instructions then tossing some cooked noodles in the cooking liquor and topping with some toasted cashews. My only comment was that it was quite greasy from the sesame oil. Next time I would reduce the oil by half.”

“Extremely tasty and so easy to prepare.”

“We love this! I used 2 Tablespoons of soy sauce instead of the listed amount.”

“I really enjoyed this recipe. Fixed a serving for one, added chicken for a one pan meal. Used aprox. 2 teaspoons of soy sauce, (I’m salt sensitive), and about 2 Tablespoons of cocktail sauce since I didn’t have any chili sauce. Turned out great, I will be fixing this again. Thank you for a new way to fix green beans. Had to resubmit this, I forgot to give you stars.”

“I have made these many times and they are great asian side dish. I also up the chili-garlic sauce since my DH & I love spicy food. “