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Oriental Green Bean Salad

Oriental Green Bean Salad

"This warm green bean salad is served in a popular Asian restaurant in Philadelphia."
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20 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. Remove cover, increase heat to high; add soy and oyster sauce and stir for two minutes more or until sauce thickens. Serve warm.

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Read all reviews 31
  1. 37 Ratings

Most helpful positive review

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.

Most helpful critical review

Disappointing, I will not make this again.

Most helpful
Most positive
Least positive

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.

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 c...

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 o...

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...

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 ...

Really very good! I recommend using a light soy sauce, though. Fresh ginger is a must, in my opinion. I'm going to try this with other green veggies as well.

Disappointing, I will not make this again.

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