Teresa *G*


If you like the green beans served at most Chinese restaurants, I'm pretty sure you'll love these. I usually cook my green beans "country-style," but sometimes I just have to switch things up a bit. This is my own recipe for green beans that are a little sweet, a little savory and just deliciously different! They're a wonderful side dish to accompany fish, chicken or pork and even the children just might ask for more.

★★★★★ 1 vote
25 Min
15 Min
Stove Top


1 1/2 Tbsp
finely minced fresh garlic
1 Tbsp
finely minced ginger (may use bottled)
2 tsp
vegetable oil
1 tsp
sesame oil
2 Tbsp
soy sauce
2 tsp
rice vinegar
1 Tbsp
brown sugar, firmly packed
1/4 tsp
white pepper
1 pinch
red pepper flakes (or to taste)
1 lb
fresh green beans, cleaned and halved (or frozen, see *note)
1/3 c
1/4-1/2 tsp
sesame seeds (optional)


1(*NOTE: Use only young, tender, very fresh green beans or frozen, thawed and drained. If using frozen, decrease water to 1/4 cup and decrease first simmer time to 3 minutes.)
2Gather and prep all ingredients.
3In a small bowl or jar, mix together garlic, ginger and oils; set aside.
4In another small bowl, mix together soy sauce, vinegar, brown sugar, white pepper and red pepper flakes; set aside.
5Add 1/3 cup water to a large non-stick skillet with a tight-fitting lid; bring water to a simmer over medium/medium-high heat; add green beans, cover , reduce heat to medium and simmer for 5 minutes.
6Remove lid; simmer over medium-low heat until all water is evaporated.
7Add garlic mixture; stir and cook for 1-2 minutes.
8Add soy sauce mixture; stir and cook until most of the liquid is evaporated and beans are glazed.
9Sprinkle with sesame seeds, if desired. Serve immediately. Cover and refrigerate leftovers.

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