Reviewed: Mar. 7, 2009

This was a nice subtle Asian tasting side dish. Even my kids liked it. I followed the directions exactly and they turned out great.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

This is the best and I hate green beans. Made the recipe as stated and will probably make again tonite. Thank your for sharing!!! UPDATE: Last time I made these, I parboiled them for 1-2 minutes...dryed them off and stir fryed as directed. It seemed to speed up the stir fry time. Thanks again....delicious!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Mar. 4, 2009

I didn't have sesame seeds, but had everything else, and these were DELICIOUS! My husband and daughter loved them so much with our Asian meal last night. I'll make these again soon!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 26, 2009

These are really good. Did not have fresh greens beans so I used frozen that I precooked and drained. I can not wait to use this recipe this summer with fresh beans from the garden. I did double the sauce as others suggested and I thought that it turned out just right. May add alittle fresh ginger and chili flakes next time since I like a little heat.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Feb. 23, 2009

This recipe is a real winner. It only takes minutes to put together and tastes wonderful. I used 1/4 tsp. garlic powder in place of garlic cloves as I didn't have any. I also threw in some sliced almonds in place of sesame seeds for the same reason. You can use canned green beans, but fresh will taste better. I will be making this often. It's a keeper.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 10, 2009

Great recipe!! I absolutely love fresh green beans, so I can't understand how some people have used canned green beans in this recipe! Seems like that would be very mushy! I like my green beans crisp! I French-cut mine & also add some slivered almonds to the pan before I add the peanut sauce. Tasty! Thanks!

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braillegirl

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Reviewed: Feb. 8, 2009

excellent, everyone raved. Made lots of beans and didn't increase sauce and it was great. Added toasted sesame seeds last.

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Jen

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Reviewed: Jan. 25, 2009

Really yummy. I made a few adjustments though. I added an extra clove of garlic, omitted the sesame seeds (didn't have any), a pinch of red pepper flakes, and pretty much just eyeballed the other ingrediants. I also stir fried the beans in sesame oil and as they were cooking, added the sauce mixture so the garlic had a chance to cook and the sugar could caramelize. The sauce turned out really thick and gooey and coated the beans perfectly. Better than what you'd get at a restaurant!! I'm editing to add that I used a couple of tablespoons of water to deglaze the pan while cooking the beans.

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S. Sheets

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Reviewed: Jan. 21, 2009

We loved this! I had some fresh green beans and wanted to try something new. I used a little less oil when cooking the beans and then I put the mixture on the beans while they were in the pan still. The heat kind of carmalized the mixture. YUM!

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MelVan

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Reviewed: Jan. 17, 2009

These were just ok Nothing special

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jan. 15, 2009

This is the turns green beans into crack once you eat them you cant stop. I used Almond butter instead of the Peanut butter and I added 1 tsp of toasted sesame oil the the sauce.

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MARKGYVER

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Reviewed: Jan. 12, 2009

Yumm!

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jan. 12, 2009

This recipe was great!! I took it to a dinner party and everyone commented on how great they were. I will certainly make this recipe again however next time i will try using canned green beans to save some time.

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Dianna

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Reviewed: Jan. 10, 2009

These beans are fabulous! Didn't change a thing and we'll make them often.

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SLJUNGGREN

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Reviewed: Jan. 5, 2009

Wow, this was sooo good! I usually don't like green beans, but I loved the flavor of this dish! The only thing that I did differently was omit the sesame seeds since I didn't have any and used frozen green beans. Next time I'll have to try it with fresh green beans. :)

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goofysora

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 11, 2008

Yum! My husband and I both loved this recipe. I doubled the sauce because I am a sauce person. I boiled the beans for 2 minutes before stir frying them because my husband prefers softer beans. If you are worried about the Peanut Butter in them...don't. It is an amazing flavor.

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poshlynne

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 28, 2008

This turned out fabulous! I didn't and wouldn't change a thing! I doubled the recipe to serve 9 people, it all disappeared and 2 of the other families at the gathering asked for the recipe. I'll be making this again very soon.

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JMLANGE

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Reviewed: Nov. 28, 2008

This recipe is so yummy that I actually liked green beans for the first time. Even got the kids to eat them!!!! I used this recipe for Thanksgiving instead of making the traditional casserole.

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LAURA_

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Reviewed: Nov. 23, 2008

Yum! These were so good and so easy! I did like another reviewer and put the garlic in the pan with the oil. The sauce was delicious. I may use the sauce for tempeh sometime. Vegan, easy, and yummy!

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Vegan Fatty

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

I used this recipe just for the sauce for stir fry veggies and meat- AWESOME!!! I doubled the sauce and it still wasnt enough- could triple or quadruple it! The whole family loved it. Thanks.

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Kjirstinm

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Green Bean Stir-Fry

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