4 Reviews

I used spicy brown bean sauce and added a little vegetable broth so the green beans could cook down a little. I really enjoyed the flavors. Thanks! Made for PAC-Fall 2009.

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Sharon123 September 10, 2009

Too salty and too spicy. The black bean sauce congealed into clumps that were very unappetizing-looking and I was afraid to taste them. It seemed like far too much of the sauce.

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evewitch July 12, 2009

These are delicious! I cut the oil down to 1 T, and for DS (14 m/o) I had to cut the crushed red pepper in half (sniff!). The result still had a bit of kick, though, and they were devoured by all. I used a teryaki sauce instead of black bean or hoisin, just because I had some to use up. It was very tasty, though next time I will cut out the kosher salt if I use a premade sauce. Thanks so much for posting! Made for Healthy Choices 2009.

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smellyvegetarian March 23, 2009

I have used this but forgot to rate it. Great recipe. I use coconut oil and put the garlic, ginger and pepper flakes into the oil at the same time as the green beans. I use a bit more oil to crispy fry the outside of the green beans. It makes a world of difference. Sometimes I substitute Hoisen Sauce for the Black Bean sauce too or add a pinch of Splenda & a Tablespoon of thick Soy Sauce & Black Vinegar. A very good basic recipe.

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Maeven6 September 28, 2008
Stir-Fried Green Beans