Prep 5 mins
Cook 15 mins
This is a great dish we have at a local chinese restaurant that I came home and played with. They're an excellent side dish. I store some thai peppers in oil that I use in place of the olive oil but regular olive oil is fine. This recipe is great if you cube up a chicken breast into 1/2" cubes and add it also.
- 29.58 ml olive oil
- 29.58 ml sesame oil
- 4-6 garlic cloves, finely chopped, divided
- 226.79-453.59 g green beans, fresh
- 2.46 ml dried hot peppers, finely diced or 2.46 ml hot pepper flakes
- 4.92 ml dark soy sauce
- 0.25 ml kosher salt
- Wash and cut stems off green beans. Heat up skillet with 2 T olive oil. When hot toss in half the garlic. Just as it starts to pop add sesame oil and green beans and toss until lightly coated. As green beans warm up add soy and pepper flakes. Toss lightly and cover over med-low heat until green beans are tender.
- When green beans are tender and almost ready, add remaining garlic, salt to taste and continue to cook until garlic is toasty.
- Remove and serve hot.
These were perfect! I don't usually like green beans but my boyfriend loves them, so I decided to try out this recipe. They were amazing, I will definitely be making them again! The only thing I thought that could be improved was lowering the amount of oil. Other than that they were great!
I really enjoyed these! My only change was a mistake when I added all the garlic in right at the start. My BF is watching his sodium, so his portion had no soy sauce and my did - both ways were delicious! Made for PAC Spring '11
Made these exactly as written except that I used canola oil instead of olive oil. We thought the flavor was excellent, but there was way too much oil for our taste. I will definitely make these again, but will start w/ 1 tsp each of oil and sesame oil and increase from there if necessary. Reviewed for PAC Fall 2008.