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READY IN 20 mins

Oriental Green Bean Salad

Read Reviews (23)

"This warm green bean salad is served in a popular Asian restaurant in Philadelphia." — Harriet O'Neal

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

3 tablespoons vegetable oil
2 cloves garlic, minced
2 slices fresh ginger root, minced
1 dried red chile pepper

3/4 pound chopped fresh green beans
2 tablespoons soy sauce
2 tablespoons oyster sauce

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Directions

In a large pan or wok, heat oil over medium-high heat. Stir in the garlic, ginger, and chile pepper. As the garlic and ginger begin to sweat, add beans, toss to mix, cover and reduce heat. Steam for 5-8 minutes. Add 1/4 cup of water if necessary.
Remove cover, increase heat to high; add soy and oyster sauce and stir for two minutes more or until sauce thickens. Serve warm.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 15, 2003

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.

—JMW707

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Most Helpful Critical Review

Apr 16, 2003

Disappointing, I will not make this again.

—OFFHERROCKER

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27 Ratings

Dec 10, 2004

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.

—APCOOKING

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Jan 28, 2003

Less soy sauce next time, too salty, but husband LOVED it.

—sakuraiiko

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Jul 25, 2005

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.

—LynnInHK

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May 09, 2003

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!

—SERRA_G

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Feb 07, 2003

Great, easy recipe! But I think of it more as a vegetable side dish, rather than a salad. Thanks!

—Debsdolls

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Oct 25, 2004

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.

—VONJACKIE

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Nutrition

Calories
126 kcal
6%

Carbohydrates
7.7 g
2%

Cholesterol
0 mg
0%

Fat
10.4 g
16%

Fiber
3.1 g
12%

Protein
2.2 g
4%

Sodium
511 mg
20%

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

Nutritional Information

Oriental Green Bean Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 126
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 511mg 20 %
Potassium 209mg 6 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 3.1g 12 %
Protein 2.2g 4 %
** Sugars 1.4g
Vitamin A 12 %
Vitamin C 24 %
Calcium 5 %
Iron 11 %
Thiamin 8 %
Niacin 10 %
Vitamin B6 6 %
Magnesium 9 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.