Oriental Green Bean Salad

Oriental Green Bean Salad

28

"This warm green bean salad is served in a popular Asian restaurant in Philadelphia."

Ingredients

20 m {{adjustedServings}} servings 126 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

28
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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 c...