China town green beans

Irisa Raina 9


I usually make these with fresh green beans, but I only had frozen ones. They did turn out good but I do like them better with the fresh ones.

This is my version of green beans we had in a Chinese restaurant a few years ago. My husband said I came pretty darn close.

Taste these before you add any additional salt; the soy sauce is salty and would maybe be enough.

P.S. I’m not sure if anyone will notice, I forgot to top the beans off with the toasted sesame seeds. So let’s keep this our little secret, alright? Ha ha ha

pinch tips: How to Wash Fruits & Vegetables



6 easily


20 Min


10 Min


Stove Top


16 ounces frozen or fresh green beans
1 cup baby carrots “ chopped “
1 -12 ounce can seagrams’ ginger ale
1 cup pineapple juice from canned pineapple “ not the one with syrup “
2 teaspoons dry minced onions
¼ cup soy sauce
1 tablespoon dry roasted sesame seeds

Directions Step-By-Step

Put the dry onions in the pineapple juice and let it sit for about 5 minutes.
Meanwhile cook the ginger ale down till it has reduced to ¼, let this cool completely.
After the 5 minutes add the ginger ale & soy sauce to the pineapple juice.
Mix well and pour over the green beans and carrots and refrigerate.
In a small dry pan roast the sesame seeds, but watch them carefully as they will got from beautifully toasted to burnt in seconds. Set this aside.
When you are ready to cook the beans/carrots drain the brine and reduce it to about 1/3 and then add the beans & carrots and cook for about 3 minutes.
Top with the toasted sesame seeds.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids