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