Reviewer:

Reviewed: Jul. 4, 2010

This was great except why would anyone boil their vegetables? Why not just steam them? It takes just as long if not shorter to do that and the vegetables keep their value. This paired exceptionally well with the rosemary ranch chicken kabobs.

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2 users found this review helpful

Reviewer:

Elliott Treves

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Armidale, New South Wales, Australia

Reviewed: May 16, 2010

These are really good. I wouldn't call them spicy though. My family loved them and it was a nice change from the normal green beans. I did steam my green beans instead of blanching them. I didn't have any ice. I will make these again. Thanks!

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4 users found this review helpful

Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Dec. 2, 2009

Not spicy, not garlicky. A little bland. The cooking method was great, blanching and adding to skillet. Beens were green, and perfectly cooked. Needed something more.

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2 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Feb. 28, 2009

What I liked most about this is the cooking method! Blanching the green beans before finishing them off in the skillet served to preserve their vibrant green color, and made them perfectly crisp-tender. I finished cooking the beans in the skillet together with the shallots and garlic as I didn't want to take a chance of overcooking them. I added some chopped red pepper for color and eye appeal, and finished them with a drizzle of toasted sesame oil. I forgot the sesame seeds, darn it, but these were so good we didn't even miss them. These weren't "spicy," as indicated in the title, but they sure were good, and truly stood apart from your everyday green beans!

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18 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 23, 2009

very good. sesame oil makes this work and I LOVE shallots!!!

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1 user found this review helpful

Reviewer:

LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Nov. 6, 2008

I tried this with spinach and bell pepper instead of green beans, because that's what i had on hand. Tasty stuff! Good with the sesame seeds, but it's not a deal breaker. Added a splash of chardonnay while things were sauteeing. :)

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Nov. 5, 2008

there are definitely extra sesame seeds that end up staying the in pan... but I like sesame so its ok. It's definitely not spicy like the name says. I added oyster sauce for some more flavour and because I really like it. Good though!

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6 users found this review helpful