Prep 15 mins
Cook 15 mins
I love those oriental green beans at Chinese restaurants and I invented these so I could eat them at home without ordering take-out! Hope you like them!
- 1 lb fresh green beans
- 3 garlic cloves, crushed and easy chopped
- 1 tablespoon canola oil
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey (pref. raw-thick type)
- 1⁄8 teaspoon cornstarch
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon toasted sesame oil
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon Lawry's Seasoned Salt
- 1 pinch cinnamon
- 1⁄2 teaspoon sesame seeds
- Wash and cut ends off your beans and place them in a large skillet with 4 cups of water. Bring to a boil, then boil beans for 5 minutes.
- After boiling, pour beans into a collander and dump the water.
- In a small bowl; mix together rice vinegar, honey, Lawry's, cornstarch, soy sauce, pepper, red pepper flakes, toasted sesame oil, ginger, and cinnamon.
- Heat the canola oil on med-high in your skillet and add the garlic. Saute garlic for 1 minute then add back your beans and the marinade. Stir fast.
- Saute beans on med heat for 8 minutes, stirring often.
- Remove skillet from burner and let beans continue to sizzle just from the heat of the pan.
- When sizzling stops, sprinkle sesame seeds on top and serve.
Very flavorful green beans. I did not have ground ginger so substituted some fresh ginger. Otherwise made as written. The red pepper flakes provide a nice heat. If you are sensitive to spices (like my husband), you may want to reduce the red pepper flakes to 1/4 teaspoon. Thank you for the recipe! We will be enjoying this again soon.
I too found this recipe to be a little to the sweet side, but it is easily adaptable to balancing the salty/sweet/hot to suit your tastes. Thank you Chef*Lee for shring the recipe.
DH and I served these beans as a side to Recipe #283675. They were very complimentary to the dish. DH wished they were a little less sweet, though the recipe lends itself to easy modification to suit one's tastes. The recipe involves little prep and comes together quite quickly, which is always a plus. Thanks, Chef Lee!