Reviewed: Oct. 25, 2011

The seasoning was a nice change to plain ole green beans. It was easy to prepare and stir fry. I love the addition of the oyster sauce with garlic, ginger and soy sauce as it always makes for a great sauce. However I just eye-balled the soy sauce and oyster sauce, to taste, never measuring. I omitted the red chili pepper, per family’s request, but added some fresh ground black pepper. Great flavors, not overwhelming and was good as a side dish tonight. The green beans were tender crisp, just right. This was served warm with, “Japanese Ginger Pork,” and “Easy Bok Choy,” also from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Feb. 2, 2011

I LOVE MY VEGGIES, & I MUST SAY I LOVE THIS RECIPE!!!!!

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Reviewer:

Artisha Pacheco

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Modesto, California, USA

Reviewed: Jun. 13, 2010

This wasn't good to me and I don't think it came anywhere near to the restaurant taste. I followed the directions to a T and the sauces were too overbearing and I couldn't enjoy the taste of the beans. I will not make it again.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Apr. 13, 2010

Really Good. I did cut back the Soy in 1/2 and it was perfect. A nice diversion from plain old green beans.

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Reviewer:

Ren

Cooking Level: Expert

Reviewed: Oct. 25, 2009

These are really great. I often cook green beans by quick sauteing them. I used dried red pepper flakes and low sodium soy sayce, but otherwise followed the recipe. I like oyster sauce very much, and I often try to find recipes to use it, but I didn't find the flavor overwhelming by any means. I really enjoyed these.

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Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Apr. 17, 2008

These are gooood. I used flakes instead of a whole chili, and left out the soy altogether (I love oyster sauce and it's plenty salty without adding soy). Went great with Lime-Marinated Grilled Salmon from this site. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Sep. 29, 2007

I will make this again! Love the oyster sauce! I used extra pepper for momre heat. Saucde didn't thicken for me, but that didn't affect the flavor.

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Reviewer:

Chrisse

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Jun. 10, 2006

Very good but not quite restraunt grade. I add extra pepper and ginger.

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Reviewer:

MISSWEIGL

Cooking Level: Intermediate

Reviewed: Apr. 15, 2006

This tastes even better than the green beans I usually get from Chinese restaurants! One suggestion: if you want it spicy, use extra peppers. I like to cut one open over the beans on my plate for maximum heat.

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Reviewer:

KRAEZDAY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Feb. 16, 2006

Hmmm...this wasn't bad, but it wasn't great. I don't agree with the statement that these are close to the restaurant version; I really don't think so. I used oyster sauce for the first time in this recipe. I will try to substitute it when called for in the future; I don't care for it. The remaining ingredients didn't really stand out, so if I make this again, I'll increase the amounts of everything and find something to replace the oyster sauce.

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