Sauteed String Beans

Sauteed String Beans

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"Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!"

Ingredients 30 m {{adjustedServings}} servings 119 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Tips & Tricks
Slow-Cooked Green Beans

Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.

How to Make Dilly Beans

These string beans will add zing to your salads all year long.

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Reviews 25

  1. 36 Ratings

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jsnow88
3/2/2007

I did this as a side dish and pretty last minute for 14 people. (pressure) i left out all onions. It was just string beans and the Garlic Salt, Garlic Powder, and Pepper. It was amazing, had several people tell me it was the most suprising part of the dish. Plus, it was very easy to make! Totally recommend it.

WOODSTCK
3/21/2006

Not having cocktail onions I substituted some sweet red peppers - WOW my anti-vegetable family ate the whole thing

ABCDEFAMILY
12/4/2005

I needed something different for fresh string beans and this seemed easy enough. I liked sauteeing the beans and the garlic powder was good, although I think I will use fresh diced garlic next time. My husband didn't like the flavor from the cocktail onions, I think since it's mostly vinegar! I thought it added a little punch without being overly powerful, but next time I will try the onions themselves without the liquid. Overall, we enjoyed this for a simple, but different way to eat the same old (but yummy) side dish.