These were absolutely delicious! I used a chopped shallot in place of the ginger and scallions (none on hand) and chicken broth in place of the water when stir frying. The sauce was thick and tasty. I sprinkled toasted sesame seeds over the whole thing before serving and served with sweet and sour chicken and steamed rice. Great meal!
This was quite the hit at dinner with our friends. Even the ones who had dinner before they came over had to try the green beans. I was tired of steaming vegetables and decided to hunt for a stir fry recipe. It was on short notice so I didn't have any ginger or scallions. I used half an onion and at the suggestion of my husband added a whole packet of sliced mushrooms.
I really enjoyed making this. I used a bit of brown sugar instead of the splenda, but otherwise followed the recipe. It would be great to use the sauce with other veggies that go with ginger such as carrots. Thanks for sharing this recipe.
I've made this with or without the ginger and like it very much both ways. I've also made it with a 1 lb bag of frozen green beans, thawed, and it was fine, though I like it with fresh beans better of course.
Two thumbs up, both from me and from my veggie-hating hubby. I made this with Weight Watchers General Tso's Chicken, since the sauce ingredients were almost identical for both so the flavors blended well.
This was soooo good! I was making San Fransisco Pork Chops, San Francisco Pork Chops and it has an oriental-style sauce for it. I wanted to make my fresh green beans to go with it better than the usual way I make green beans. This was just perfect for the chops! I love how the green beans are still a little crunchy too! Thanks for posting. :-)
Excellent flavor. We made with pork tenderloin and ended up dipping the meat into the green bean sauce. Just a note on "Sauce". Don't add the water or oil to it which isn't very clear on the listing of ingredients.