Recipe by Harriet O'Neal
"This warm green bean salad is served in a popular Asian restaurant in Philadelphia."
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fresh ginger root, minced
dried red chile pepper
chopped fresh green beans
This dish was fabulous. I didn't have fresh ginger so I substituted ground ginger and I added more than a "pinch" of red pepper. This was so good I made it three days in a row.
Disappointing, I will not make this again.
This is good! A nice change and an interesting way to use green beans. Because of what I had on hand, I made some alterations -- ground instead of fresh ginger; pinch 'a cayenne instead of red chile pepper; and omitted the oyster sauce. Still a good side dish, and I will make again. Thanks.
Less soy sauce next time, too salty, but husband LOVED it.
Excellent, just like the way restaurants serve them, although in the restaurant version the beans are deep fried first until the skin's shriveled. I only used 2 tbsp of oil and added a spring onion along with the garlic and ginger.
This was a very spicy and flavorful dish. You may want to adjust the red pepper to your own tastes though. My version turned out a little too spicy for me. I'll definetly make this again, but with less pepper next time!
Great, easy recipe! But I think of it more as a vegetable side dish, rather than a salad. Thanks!
This was a nice change of pace from regular old green beans. I served this with Thai Style Chicken Pasta (from this site) which made for a nice spicy meal. I didn't use the oyster sauce and I used frozen chopped green beans, but it still turned out great. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Oriental Green Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 94
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