By KandB on January 12, 2008
Photo by AmandaInOz
Photo by AmandaInOz
"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."
Serving Size: 1 (74 g)
Servings Per Recipe: 2
"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."
"These were good, my kids enjoyed them. Didn't have quite as much flavor as I expected but they were good nonetheless. Served with Bourbon Chicken #45809"
"These were awesome! I even threw in some chicken and then served it over rice....I just need to experiment and make is so they have more "sauce" when I serve it that way. As a side dish alone they would be perfect! The taste was wonderful and restaurant quality!"
"Excellent quick side dish for for a Chinese meal! I added a bit more hot pepper flakes and replaced the olive oil with chili oil, otherwise made exactly as stated. Served with some crispy tofu, and the meal disappeared in record time! Very tasty. Thanks KandB! Made for PAC Spring 2008."