"This is an easy yet delicious way to prepare green beans. Slightly crispy and bursting with flavor!" — CAROLCHIU
Watch video tips and tricks
fresh green beans, rinsed and trimmed
salt and pepper to taste
Very good side dish, but excessive amount of green beans for four people. Prepared the green beans as directed and sauteed the onion and garlic in butter vs margarine. Helpful Hints: in place of 1/2 cup of soy sauce, sub 1/2 cup low sodium beef broth to pan and let simmer for the indicated time. Last 3 minutes of cooking add cornstarch/cold water to thicken and 2 turns of low sodium soy sauce to the pan and continue reducing. No need to season with the salt as the recipe indicates as the soy sauce replaces it. For presentation toast sesame seeds and sprinkle on the beans prior to serving.
Too much soy for our tastes-
On a quest to find a recipe which mimicked the local chinese food restaurant's green beans, I chose this look-a-like. Luckily, I didn't read any of the most recent review before making this recipe, as the beans ended up being absolutely delicious. (yes, it's salty but there's a freaking 1/2 cup of soy sauce! That only makes sense!) I didn't have any of the problems that the other cooks experienced, and I did not find the beans to be very "labor intensive". My only complaint is that I halved the recipe (for 2 people), and the cook time ended up being a little too long. If you like your beans a little crunchy, I recommend cutting back the simmer time. Otherwise, they are a perfect side dish for a weekday or weekend meal.
I modified this a bit just to suit my tastes, and to use the frozen French-style green beans I had on hand. I cooked the beans till nearly done, and while they were cooking, sauteed the onion in butter, rather than margarine, with some fresh minced garlic. I added a little chicken broth instead of the water and bouillon, which I assumed meant bouillon crystals. The amount of soy sauce, as directed, seemed excessive, so I just gave it a couple of shots. To this mixture I added the nearly cooked green beans, tossing to coat. Very good!
These are in fact tasty. I decided to use my best judgement, I subbed Worcestershire sauce for the soy, because I agree with the previous reviewers on the salt issue. Oh, and I also sliced the onion so that it would be easier for the kids to pick them out. This made a lot of beans, 1/2 lb. per person is a bit much (tomorrows lunch for me)! Thanks Carol ;)
I was curious about what the concoction of liquids would taste like, so I mixed in the soy sauce, bouillon and water but found it to be too salty! I increased the water to about 1/2 to 3/4 cup, added some sugar to give it dimension and then cornstarch (with cold water of course) to thicken the sauce to give it more cling, thereby providing more flavor to the green beans. With these modifications, it turned out great!
After a couple of tweaks, this will suit my tastes. Not a cooked bean lover, but it's bean season, I needed something to add variety to my abundant beans. This recipe fit the bill perfectly! Taking tips from previous reviewers, I cut the bullion to 2 tsp. but still thought it salty. I'll omit it next time. I used 3 cloves of crushed garlic but will increase that to at least 4 next time. I only needed to simmer for 10 minutes so they were still a little crisp. The whole family enjoyed this and there were no leftovers. Thanks for the recipe!
My kids loved this recipe. I've even made it with chicken broth when I was out of beef bouillon, and it's great that way too.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 305
** Calories from Fat: 208
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.
See how to make a simple, spicy Indian side dish.
See how to make classic French onion and green bean casserole.