very good. Simple, spicy, quick. Thanks!
My favourite dish at the vegan restaurant near my office is their 'Spicy Garlic Green Beans' and I have clearly spent way too much time and effort trying to recreate it, since the recipe has been here for years now! To fully recreate their dish, I added a few more garlic cloves, added fried tofu slices to the skillet when I added the beans, and doubled the sauce to account for the amount that the tofu would absorb. It turned out exactly like theirs! Served it over brown rice and was a happy camper all night! Thanks so much!
This is a WONDERFUL Chinese Green Bean recipe! I am so glad I found this. I made it exactly as you stated using a wok instead of a skillet. The ingredients are a perfect blend for the beans. Everyone raved and asked for the recipe. Thank you so much, BoxO'Wine for sharing this.
Let me join the rave reviews! This was awesome and SO easy. I could not locate my steamer so I just cooked them until barely crisp tender IN the water. The ginger at the store was not up to pare so I subbed groun ginger and had half a small onion leftover so I added that with the beans to the wok. A splash of dry sherry in the sauce ingredients (which I doubled) added a nice finish. I served these with grilled steaks and baked potatoes...a perfect spring time dinner. I could make a meal off of these alone!
Very tasty, very fast, very easy. Good to have everything ready to go and everyone ready to eat, because it's best the minute it comes off the stove. Thanks.
Don't limit yourself to using this sauce only with green beans because it is SOOOO delicious. The first time I made it, I followed the recipe exactly as written. YUM! The second and every time since, even though the original recipe is exceptional, I did make a few small changes: I stopped measuring the ingredients. There's really no need to because you can't mess this up. Then I like, tripled the garlic and doubled the ginger. (If the thought of using ginger root in this scares you, no worries! It truly adds balance, so definitely do not skip it.) I use a very low sodium soy sauce, so I decided to cut back on the water - no more than a 1/2 splash - which gave it the ideal amount of 'salty.' I also added a teaspoon (or two) of Worcestershire sauce and I used Stevia instead of brown sugar. Lastly, I used way less than a teaspoon of cornstarch, because I like my sauce on the thinner side, especially if I'm going to have leftovers. (My personal experience with cornstarch used in this capacity has been bad - it isn't very cooperative when it comes to reheating - it gets so clumpy and gelatinous. Yuck!) Anyway, I think I love this sauce so much because it tastes exactly like the Mongolian sauce the chef at my favorite Hibachi Grill adds to my veggies. Many thanks to BoxO'Wine for sharing.
These were wonderful with garden fresh green beans. I omitted the ginger root as I didn't have any on hand, but my husband no longer wants green beans prepared any other way.
These were really great. I actually made the sauce in advance and put it to one side. Then, just before serving, I cooked up some green beans and then, once they were cooked, drained them, added the sauce, and warmed the whole concoction through on the stove top. Delicious!
Of COURSE I had to diddle with it. Added sliced chicken breast, cooked in oil and soy sauce. With rice a complete meal and DDDEEEELISSSH
We didn't care for this dish. There was just something about eating raw green beans. It seemed as if the little bit of sauce didn't pack much flavor to accompany the bean taste. If I attempt this dish again, it will be with cooked green beans and double or triple the sauce. Thank you for the recipe. I'm always looking for new dishes to try and this dish has potential to satisfy our particular tastes.