Sauteed Garlic Glazed Green Beans

"This recipe came from a gal I used to work with. It is amazing how good something so simple is!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
17mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Parboil green beans in water, uncovered until medium tender.
  • Heat a wok or deep frying pan on medium-high heat; add about 3 tablespoons oil, green beans, garlic and chicken bouillon granules (no need to add any water).
  • Let simmer for 5 to 7 minutes. Enjoy!
  • (Note: cook time does not include parboil time).

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Reviews

  1. Koechin Chef
    These beans are not only good, but OUTSTANDING! I use Haricot Vert and the celophane package they came in said:"ready to microwave", after piercing a few times. I did just that. For 3 min. in a 1250 Watt microwave. Then proceded with the recipe.Just before serving I drizzled with a little good balsamic vinegar. Thanks for haring.<br/>BTW, you might want to change the part about adding STOCK in the instructions, since you mean for us to add the granules! Glad I had asked you about this previously. :-)
     
  2. Bergy
    Cut the recipe in half - no problem The garlic is wonderful and does not overpower the beans - A definite do again recipe Thanks BecR
     
  3. sugarpea
    Simple and good. Don't forget to dissolve those chicken stock granules and add finished stock to the wok.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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