Recipe by Lvs2Cook
A great addition to your next Asian inspired meal. The recipe is adapted from Southern Living.
Top Review by Chef 565650 Jim
A great way to make your green beans shine into a new taste. Didn't have the roasted red peppers so omitted. It would have been nice for color but a fresh red sweet pepper would have worked just as well if I had one. I did add a pinch of red pepper flakes, a rib of bock choy, a few sliced mushrooms, a tsp. of rice wine vinegar for a little extra bite, and a tiny bit of cornstarch to make sure the juice stuck to the veggies. Instead of almonds, I used the traditional sesame seeds that I toasted a few minutes in a small pan first. Very delicious and a great side dish to get in an additional green item into your daily intake. Definitely will make again! PS - If you don't have oyster sauce, use soy sauce or hoisin sauce instead. In addition, if you are using toasted sesame oil as I did, cook up your initial flavors in vegetable or peanut oil and add the toasted sesame right at the end for seasoning. I was taught that toasted sesame oil is for seasoning only as it has a low smoke point. It also smells so great that you want the aroma really fresh. Hope this all helps. Jim in So. Calif.
- 1 lb fresh green beans, trimmed
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 -3 teaspoons minced fresh ginger
- 2 tablespoons sesame oil
- 1⁄2 cup roasted red sweet bell pepper, thinly sliced
- 1 tablespoon oyster sauce
- 1⁄8 teaspoon pepper
- 1⁄4 cup slivered almonds, toasted (optional)
Directions See How It's Made
- Cook green beans in boiling water 4 to 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- Sauté green onions, garlic, and ginger in hot sesame oil in a large nonstick skillet over medium heat 1 minute. Add green beans and bell pepper; cook 1 minute. Add oyster sauce and pepper, stirring until thoroughly heated. Sprinkle with almonds, if desired.