Perk up everyday green beans with this snappy saute recipe. Cayenne pepper gives the beans a little kick and onion and chopped sweet red pepper add a boost of flavor. From the April/May 2003 Taste of Home's Light & Tasty magazine.
- 2 teaspoons cornstarch
- 3⁄4 cup reduced-sodium chicken broth or 3⁄4 cup vegetable broth
- 1⁄4 cup low-sodium teriyaki sauce
- 1⁄8 teaspoon cayenne pepper
- 1 lb fresh green beans, cut into 2-inch pieces
- 1 medium onion, thinly sliced
- 1⁄2 cup chopped sweet red pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
- 1 tablespoon canola oil
- In a bowl, combine the cornstarch, broth, teriyaki sauce and cayenne pepper until smooth; set aside.
- In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender.
- Stir cornstarch mixture and add to the pan.
- Bring to a boil; cook and stir for 2 minutes until thickened.
This was a nice twist on green beans. I am always looking for ways to kick them up a notch, as I think green beans can be quite boring and blah. I enjoyed the nice mix of garlic, ginger, teriyaki and hot sauce - it definitely made these green beans yummy.
These were great beans, lots of flavor. I used fresh garlic and ginger (and lots more of it). I was surprised just how well the teriyaki sauce works in this recipe.
I have had a bad attitude about teriyaki sauce for more than 25 years. All those years ago, I ate some teriyaki-flavoured dish and hated it, and forever after have been suspicious of the sauce. Recently a friend gave me a bottle of teriyaki sauce and, because I hate waste, I have decided to use it. This was its first outing. The beans were sensational -- so easy to make and done in minutes. I followed the recipe, using fresh ginger. I cut the red bell pepper into little batons as that seemed to work better with the long beans. Wouldn't change a thing, and will make often. Served with a lemon pasta recipe that I really must post. Perfect match. Thanks so much for posting.