Ken Shoe Green Beans Recipe -
Ken Shoe Green Beans Recipe
  • READY IN 20 mins

Ken Shoe Green Beans

Recipe by  

"A great way to make string the way they do in Chinese restaurants...only better! Also good with asparagus or broccoli. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Heat the peanut oil in a wok or skillet with high sides over medium-high heat until almost smoking; add the green beans. Quickly cook and stir the beans in the hot oil until they are bright green and starting to show brown spots, about 2 minutes. Remove the beans to a bowl. Drain all but 2 tablespoons of oil from the pan and return to heat. Cook and stir the ginger and garlic in the oil until they have started to brown, about 2 minutes. Return the green beans to the wok; add the dark soy sauce, sugar, and black pepper. Cook until hot; about 30 more seconds.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Oct 06, 2009

These are amazing! I didn't have fresh garlic or ginger, so I used powdered. It worked out just fine, I am sure fresh would have been better. I am so glad this recipe was posted. I go to our local Chinese restaurant to get their green beans, now I don't have to! I am going to add some cubed tofu in the next time...I am sure it will make a great main dish! :) Thanks!

Jun 17, 2010

These were excellent. I did make one change since I was cooking on my grill using a side burner. I steamed the beans for several minutes, then just used a small amount of oil to follow the rest of the steps. We really enjoyed these and I will make them again.

Feb 16, 2010

Perfect! I didn't have a whole lb of beans so I kinda tweaked the other ingredients as best I could, and they turned out amazing! I added a pinch of chili flakes for additional zip.

Apr 04, 2011

These were very good. Lots of flavor and a little heat from the ginger. I used frozen thin whole green beans, I didn't cut them up. I used minced ginger from a jar and minced garlic from a jar and lots of fresh ground black pepper. I didn't have peanut oil so I used vegetable and then at the end added a couple of drops of sesame oil for the nut flavor. Everyone liked this dish. Thanks for a great recipe!

May 11, 2013

These green beans had great flavor, but the cook time wasn’t quite long enough. I questioned rather I should blanch or steam the beans for about 2-3 minutes before adding to the wok. I should have followed my instincts and done so. I cooked the beans in the wok for 4-5 minutes with the first cooking and another 2 minutes with the second cooking. They were still pretty crunchy (raw kind of crunchy, not good cooked kind of crunchy). The flavor was wonderful and the cooking method was easy to follow, but I will par cook the beans when I make them again. I served these with ‘Take The Night Off Slower Cooker Pineapple Chicken’ and white rice. We enjoyed a delicious meal and I would make both recipes again.

Apr 03, 2013

These are tasty! I used frozen beans and light soy sauce, otherwise, kept the recipe the same. The green bean flavour comes out, as well as the spices. Yum!

Jan 16, 2014

These were absolutely delicious!!

Nov 08, 2012

These green beans were so good. I have three children who are very picky eaters and they all ate these. Wonderful and full of flavor!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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