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Chinese Green Bean Stir-Fry
SUBMITTED BY:
Jackie O.
PHOTO BY:
SunFlower
"Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm."
RECIPE RATING:
Read Reviews
(34)
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
Original recipe yield 10 pounds
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METRIC
INGREDIENTS (
Nutrition
)
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce
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DIRECTIONS
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
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REVIEWS
Reviewed on Jun. 24, 2004 by
PIETOGO
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PIETOGO
Jun. 24, 2004
I can't believe I was able to make this delicious asian dish! I've never tried making anything like this before, and it turned out marvelously! I scaled it back to 4 servings and, since I don't have a wok, used a great big fry pan--it worked great! I covered it for the last 10 minutes and let it 'steam' and it seemed like it cooked the string beans more thoroughly.
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12 users found this review helpful
I can't believe I was able to make this delicious asian dish! I've never tried making anything...
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Reviewed on Nov. 30, 2007 by
Christine M
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Christine M
Nov. 30, 2007
Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I tossed in about a 1/2 tsp of red pepper flakes to give it some more spice and I ended up omitting the black bean sauce because they looked so good as is I just plain forgot to add it. Would be good with some toasted sesame seeds sprinkled on near the end, too.
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11 users found this review helpful
Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I...
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Reviewed on Jan. 29, 2004 by
Esmee
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Esmee
Jan. 29, 2004
I have always love this dish when eating out at Chinese restaurants. It was really great to discover this recipe so that I could make it at home whenever I want. Sometimes I add cooked chicken breast or shrimp to this dish if I am craving some protein.
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11 users found this review helpful
I have always love this dish when eating out at Chinese restaurants. It was really great to...
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Reviewed on May 24, 2006 by
SunFlower
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SunFlower
May 24, 2006
After 30 minutes cooking, the beans were still crunchy! I can't even imagine how long it would take to make 40 servings! Could make this again but would definitely blanch or steam the beans prior to stir-frying them.
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6 users found this review helpful
After 30 minutes cooking, the beans were still crunchy! I can't even imagine how long it would...
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Reviewed on Jul. 24, 2003 by NewCook
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NewCook
Jul. 24, 2003
This recipe is terrific! I was having a craving for stir fry beans and this tastes very authentic to me. I scaled it to two servings since I only had 3/4 lbs of fresh green beans. It was so flavorful I sat and ate almost the whole bowl myself! Thanks for sharing this recipe Jackie.
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6 users found this review helpful
This recipe is terrific! I was having a craving for stir fry beans and this tastes very...
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Reviewed on Jan. 29, 2006 by
Caroline C
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Caroline C
Jan. 29, 2006
(As stated, this recipe makes 40 servings.) I usually omit the garlic because there is already plenty in the garlic & black bean sauce I use. This is a very quick, easy and tasty dish. Thanks!
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4 users found this review helpful
(As stated, this recipe makes 40 servings.) I usually omit the garlic because there is already...
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Reviewed on Aug. 11, 2008 by
LindaT
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LindaT
Aug. 11, 2008
This was superb.. even cold the beans were tasty. I served this with Szechaun Shrimp from this site and really enjoyed my dinner. Next time I think I might try this with a mix of black bean and hoisin sauce.
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3 users found this review helpful
This was superb.. even cold the beans were tasty. I served this with Szechaun Shrimp from this...
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Reviewed on Jun. 8, 2007 by Julie
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Julie
Jun. 8, 2007
This recipe made a full meal when I added shrimp, snow peas, and shiitake mushrooms. I divided all the ingredients by 4, it made 4 servings for my boyfriend and I.
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3 users found this review helpful
This recipe made a full meal when I added shrimp, snow peas, and shiitake mushrooms. I...
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Reviewed on Aug. 7, 2006 by MELS MARTINEZ
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MELS MARTINEZ
Aug. 7, 2006
I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added, and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce, and it may have helped a little. Nevertheless, the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!
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3 users found this review helpful
I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem...
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Reviewed on Nov. 15, 2005 by SHAUN0203
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SHAUN0203
Nov. 15, 2005
This is an easy quick dish I serve with Chicken Teriyaki and rice. Not exactly the same as in a restaurant, but close enough. My kids are picky, buy this is one of the few vegetable dishes they enjoy. Definitely omit the salt and adjust seasoning to your own taste.
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3 users found this review helpful