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Oriental Green Bean Salad

Oriental Green Bean Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Harriet O'Neal

Harriet O'Neal

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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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Reviews

JMW707
24

JMW707

6/15/2003

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.

sakuraiiko
20

sakuraiiko

1/28/2003

Less soy sauce next time, too salty, but husband LOVED it.

APCOOKING
19

APCOOKING

12/10/2004

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 chile pepper; and omitted the oyster sauce. Still a good side dish, and I will make again. Thanks.

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