China town green beans

Irisa Raina 9

By
@Irisa

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


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Comments:

Serves:

6 easily

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

1
Put the dry onions in the pineapple juice and let it sit for about 5 minutes.
2
Meanwhile cook the ginger ale down till it has reduced to ¼, let this cool completely.
3
After the 5 minutes add the ginger ale & soy sauce to the pineapple juice.
4
Mix well and pour over the green beans and carrots and refrigerate.
5
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.
6
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.
7
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