Reviewed: Oct. 22, 2008

I made these for company and felt that there was a bit too much soy/sauce. It seemed to overpower the green beans. However, my company complimented them and had second helpings.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 8, 2008

This was pretty good - I think that oyster sauce is sweet enough so I did not add the extra sugar and I did use low salt soy sauce.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Sep. 24, 2008

I have made similar green bean recipes before using only soy sauce but they never seemed just "right." The oyster sauce is the real key! This is an excellent side dish.

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gapch1026

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Reviewed: Sep. 22, 2008

These were okay but the flavors didn't stand out. We also thought that they were way too sweet. I may try again and leave the sugar out.

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Cat

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

I thought this recipe was wonderful. My husband is asian and he enjoyed it. I followed the recipe exactly using evaporated cane juice instead of regular table sugar (almost the same thing). I cook for a group home and they were pleased. An easy and tasty side dish.

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Alisa

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Reviewed: Sep. 11, 2008

I made the recipe as described. Way too salty and I'm the type of guy that is always reaching for the salt shaker. My wife and I found ourselves avoiding the sauce. Next time I will try the oyster sauce on it's own and maybe even add a bit of water to thin it out. Soy sauce is simply not needed as the oyster sauce already has enough salt.

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imacamper

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 9, 2008

I hate to repeat RR but... these are so YUMMO!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Sep. 3, 2008

Very good!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Aug. 31, 2008

We enjoyed this. I left out the sugar. Oyster sauce has sugar in it, anyhow. I added Japanese eggplant, sliced into rounds, then halved. They soaked up the sauce and were quite flavorful.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 23, 2008

Great flavor - I followed the recipe exactly except to mix some sesame oil in with the peanut oil. The sauce is so tasty and you could add more veggies of your liking. A versatile recipe for sure.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 10, 2008

The only substitution I made was replaced white sugar with 1 1/2 packets of Splenda. This was a big hit last night.

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Princess G

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

Followed the recipe and we loved it!! My husband said the flavors were "just right". Will make again!

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cindy2k2tx

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 27, 2008

This was a great, tasty recipe, and so easy to make! I highly recommend it for a busy night.

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ARBYSAUCE93

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Reviewed: May 26, 2008

Usually the beans on the buffet are my favorite- these are not as good as the Chinese Buffet. Sugar was easy to burn. Next time will try steaming beans a little before adding sauce.

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TNKARENW

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Reviewed: May 20, 2008

Thank you Roweena!!!! Loved this recipe! For years, my family also made a Bee-line for the green beans at the Chinese Buffet - we could have made a meal on the beans alone. Now, I can make them simply and easily right at home any time I want. I used haricot vert green beans found at Sam's, and I did blanch them in boiling water for 3 minutes before sauting them. I was also unsure of the oyster sauce, so I cut back a bit on that, but next time, I'll use the full amount the recipe calls for... so good, so good!

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dabbler

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Reviewed: Mar. 29, 2008

Excellent, easy, crowd pleaser.

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SCRAPULOUS

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Reviewed: Mar. 26, 2008

I added a pouch of seasoned tuna at the end of the saute and left out the oyster and soy sauce. nice flavor.

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MELAOKSCPA

Home Town: East Millinocket, Maine, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 15, 2008

I was not at all impressed with this recipe. The beans were not flavorful at all. I had to add a lot of extra salt and oyster sauce to get any flavor at all. Not recommended.

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SUPERHIPCRYSTAL

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Reviewed: Feb. 23, 2008

Awesome! I used Chinese long beans that you normally see at Chinese restaurants instead of regular green beans. This would recipe would also be good for sauteed mushrooms.

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