ORIENTAL BEANS RECIPES
ORIENTAL GREEN BEANS RECIPE - FOOD.COM
Nice switch for the bean, make it as mild or as hot as you want. You can make this a veggie dish with a Chinese meal but I can assure you it has not seen China
Total Time 16 minutes
Prep Time 6 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans for only a few minutes, you want them crisp.
- Dash beans in cold water to stop the cooking (do this the day ahead if you wish) Heat the oils and saute,over low heat, the garlic& ginger until you can smell that wonderful aroma (the garlic will be golden) Add beans, pepper flakes,soy and water.
- Cover cook over high heat for a few minutes until the water evaporates and the oils have coated the beans and they are hot Shake the pan as the beans cook.
- Garnish with sesame seed.
Nutrition Facts : Calories 61.3, FatContent 2.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 133.1, CarbohydrateContent 8.3, FiberContent 3, SugarContent 3.5, ProteinContent 2.4
ORIENTAL GREEN BEANS RECIPE - FOOD.COM
I love this green bean recipe and it is only 1 point per serving! I don't like my green beans crunchy so I leave them boiling until they are soft.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
- While beans are cooking, in a small bowl combine soy sauce, oil, and sugar; set aside.
- Drain beans; set aside.
- Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat.
- Add garlic; cook, stirring constantly, until softened, 20-30 seconds.
- Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
- Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
Nutrition Facts : Calories 67.9, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 510.1, CarbohydrateContent 10.3, FiberContent 4, SugarContent 2.5, ProteinContent 3.2
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