green beans Archives - The Midnight Baker

Cheesy Garlic Green Beans

Judith Hannemann — Sat, 01 Oct 2022 23:00:43 +0000

Cheesy garlic green beans are a great side dish. Easy to make too.

Cheesy Garlic Green Beans–Delicious!

Do you love garlic? Do you love mozzarella? Then you’re going to love these cheesy garlic green beans!

These green beans make a wonderful side dish. I’d even go further and say because of the cheese, they can also be a meal unto themselves. They contain the great flavor of garlic with roasted beans. This recipe is very basic and you can add any herbs or spice you like and think would “go” with the flavor. They are that versatile.

These would even work well as a buffet item–you could leave the mozzarella off for that if you’d like.

The Green Beans

Like most roasted vegetables, this starts with fresh green beans. Frozen wouldn’t work well here due to the water content and canned…well…you know that story.

Rather than start with bulk fresh beans, I prefer to use the fresh ones that are pre-packaged. You’ll find them where the bagged salads are sold in your store’s produce department. You have a choice there too. You can get the regular green beans, where you do have to remove the stems or opt as I do for the “French” green beans. The French style are skinnier and are already trimmed. They’re the same price so why not save yourself the time and effort. I find the French style has more uniformly shaped beans. No curved beans or anything such as that.

Garlic

As I mentioned before, these are pretty garlicky. There’s four cloves used. By all means, add more if you’re a real garlic freak. If you’d like a milder flavor use only one or two. How simple is that?

There’s also grated cheese in this as well besides the mozzarella. I use a combo of Parmesan, Romano and Asiago because it’s so flavorful. However, plain old Parmesan will work as well. In fact, that’s what was originally called for in the recipe.

The Recipe

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Cheesy Garlic Green Beans

Great side dish

Prep Time10

Cook Time25

Course: Appetizer, Main/Side, Side Dish

Cuisine: American

Keyword: garlic green beans, roasted green beans with cheese

Servings: 6

Calories: 183kcal

Author: Judith Hannemann

Ingredients

1 lb whole fresh green beans trimmed
1/4 cup olive oil
4 cloves garlic finely minced
2 tbs grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1 1/4 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 425F/220C. Lightly spray a large baking sheet with non-stick spray.
Place green beans on prepared sheet in a single layer; set aside.
In a small bowl, mix the oil, garlic, grated cheese salt and pepper. Mix well. Drizzle over the beans and toss to coat well.
Roast in the oven for 20 minutes or until beans are bright green and beginning to brown slightly.
Top with the shredded cheese and pop the pan under the broiler until cheese is melted and beginning to brown in spots.
Serve immediately.

Nutrition

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Italian Green Bean Salad

Judith Hannemann — Sat, 22 Aug 2020 23:00:58 +0000

You can serve this green bean salad hot or cold. It’s a winner either way!

A Salad For All Seasons

No matter what season it is, this Italian green bean salad always is a good choice.

There aren’t too many salads you can serve hot or cold, but this is one of them It’s equally good either way.

Since it’s marinated, you may want to call it pickled green beans. As a result, if you let it sit for a day, it will have tons of flavor. For a lighter flavor, just let it sit for about an hour.

It’s so good, you may just want to call it dinner. And if you have vegetarian friends stopping by, you might want to consider this for your menu. You can make it vegan too if you leave out the cheese or substitute a vegan cheese for the regular grated cheese.

Preparing the Green Beans

As always, I prefer to use fresh green beans. If I buy them in the bag instead of the loose ones, I generally prefer what they call “French” beans. This doesn’t mean French cut like the frozen kind; they are just much thinner beans than the standard variety.

You can use frozen if you like, but buy whole green beans. This salad won’t work well with canned beans so my advice is skip the canned ones.

You get to decide the doneness of the beans. My personal taste is lightly blanched so they are still very crisp. However, you can cook them to tender if that is the way you like them. The only thing you have to do is dump them in very cold or ice water as soon as they are cooked. This stops the cooking process and the beans remain their lovely green color.

Dressing

The dressing is a light vinaigrette which is very easy to prepare. It has a lovely oregano flavor. Make it ahead so the oregano infuses in the dressing. Actually this is a lovely dressing for standard lettuce-based salads and tomatoes, so you might want to double or triple the recipe. And fresh oregano works best however dried works well too. In fact, I used the dry kind to make this dressing. But if you have fresh, double the amount in the recipe and bruise it a bit before adding it in so you get more flavor.

And the surprise is you can use bottled Italian dressing too if you don’t feel like bothering with making the one in the recipe. Likewise, you can use my copycat mix for Good Seasons so you make a fresh dressing;

The Recipe

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Italian Green Bean Salad

Delicious served hot or cold

Prep Time5

Cook Time10

Course: Salad, Side Dish

Cuisine: Italian

Keyword: green bean salad, hot salads, vegan dinners, vegetarian main dishes

Servings: 4

Calories: 293kcal

Author: Judith Hannemann

Ingredients

12 oz fresh whole green beans trimmed
1/4 cup grated Parmesan or Romano cheese

Dressing:

1/2 cup olive oil
1/4 cup white wine vinegar
1/2 tsp oregano
1 small garlic clove crushed
1/2 tsp salt
1/4 tsp pepper
Pinch of sugar

US Customary - Metric

Instructions

Mix all dressing ingredients in a lidded jar. Shake to combine and set aside.
Cook green beans to desired doneness. Drain off water and immediately immerse the beans in very cold or ice water if you wish to serve cold. Drain beans and dry on paper towels. To serve hot, place drained beans in a bowl
Add the dressing and grated cheese to the beans and toss to coat.
Cold salad: Place the bowl in the refrigerator and chill for a few hours. The longer they marinate, the better they will taste.

Nutrition

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Ginger Garlic Green Beans

Judith Hannemann — Tue, 14 May 2019 23:00:36 +0000

Dress up plain green beans with the great tastes of garlic, ginger and sun-dried tomatoes.

Great Flavors

I love green beans! And I love them any way you can give them to me–yes even just plain!

My late husband used to accuse me of making green beans “all the time,” which was an exaggeration. However, I did serve them more than any other veggie because they go with so many different things.

Lately, I’ve been trying some novel ways of doing beans. I’ve loved them all and my favorites I’ve put on my site like Bavarian Green Beans, Copycat Cracker Barrel Green Beans and Chili Garlic Dry Fried Beans

This latest recipe combines some wonderful flavors–ginger, garlic and sun-tried tomatoes. In fact, if you wanted a light lunch, dinner or have a vegetarian meal, this would be a very good choice!

Fresh Is Always Best

As with any veggie, using fresh is always the best choice. I prefer buying whole green beans in the bag. They are a bit more expensive than the loose, but they’re already trimmed and washed. That saves me a lot of time and I find the little extra cost worth it to me.

You can use frozen–but do choose a high-quality brand. If you do use the frozen ones, make sure to thaw them first and dry them thoroughly. Frozen do not have to be blanched like the fresh–which is a slight advantage.

There’s just no comparison to fresh ginger. The powdered stuff is fine in sauces and general cooking, but here fresh is imperative so do use fresh ginger in this. You don’t have to buy the whole root. I break off only what I need in the store–usually just a knob. Ginger can be frozen so keep that in mind too.

As for the sun-dried tomatoes, I prefer the ones packed in oil because they don’t dry out. However, you can use the one that are packed by themselves, but make sure they aren’t totally dried out and hard–they won’t reconstitute while cooking these beans.

Garlic

What can I say here except use as much or as little as you want. I love the stuff so my amounts in the recipe reflect this. But if you’re not as much of an enthusiast as I am, cut the amount in half.

The Recipe

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Ginger Garlic Green Beans

A great way to jazz up ordinary green beans

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: green beans

Servings: 6

Calories: 112kcal

Author: Judith Hannemann

Ingredients

1 lb fresh green beans trimmed & lightly steamed (see NOTES)
4 tbs extra-virgin olive oil
1/4 tsp ground ginger
2 cloves garlic thinly sliced
1/8 tsp red pepper flakes
2 tbs sun-dried tomatoes julienne sliced
salt & pepper to taste

US Customary - Metric

Instructions

Heat oil in a large skillet over medium heat.
Add the garlic, sun-dried tomatoes, ginger and pepper flakes; stir well.
Add the lightly steamed green beans and stir fry for 3-4 minutes, or until crisp-tender but still bright green. Season with salt & pepper to taste
Serve immediately.

Notes

I buy the green beans that come in the bag that are already washed and trimmed, then microwave on high for 3 minutes to lightly steam them. To do this (with any green beans) on the stovetop, drop the green beans in a pot of 1 quart boiling salted water for 2-3 minutes. For either method, dump them in ice water then drain and dry them well.

Video

Video in post (if available)

Nutrition

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Chili Garlic Dry Fried Beans

Judith Hannemann — Tue, 23 Oct 2018 23:00:19 +0000

These dry-fried green beans in a chili garlic sauce can be a complete meatless meal!

Popular Buffet Item

These dry-fried green beans are a popular dish at lots of Asian buffets. If you love them you can make them at home. They’re very easy!

The reason these are such a hit is that the green beans get an intense flavor when the water “dries” out of them. That’s achieved by deep frying them and is known as dry frying. It doesn’t take tons of oil to do this either. Maybe about a half inch or so in a 10-inch deep skillet is the proper amount. Also, if you fry at the correct temperature, no food will get greasy.

Another bonus here is that the water-soluble vitamins are not lost due to the method of cooking. But the main thing is, these are simply delicious!

Control The Heat

This is another of my recipes that uses chili garlic sauce. You will find this in the Asian section of your supermarket, but if you can’t find it there, I provided a link to where you can buy it. This is also used in my Bang Bang Shrimp with Pasta recipe. It’s got a kick, but it tastes really great.

If you like things really hot then up the ante with the chili garlic sauce. I used about a teaspoon of it to approximately a pound of fresh green beans. It tasted, to me, perfectly balanced with that amount. However, I caution to start small here because you can always add more.

Use Fresh–It Matters

Obviously canned green beans are out for this and funny enough, I would stay away from frozen whole beans too. The reason is that frozen beans are first blanched so there’s a considerable amount of excess water in those. Remember, you are deep frying these and the less splatter (and burns and mess from splattering oil) the better.

If you want to eliminate some of the prep, you can buy the pre-washed, pre-stringed whole beans that come in the bags. Just make sure to dry them off well with paper towels before frying. I used bulk fresh green beans from the produce counter. I did have to trim and de-string them, but they were on sale so…

This side dish can also double as a main course. It has chopped peanuts in it so it is a complete meal if you feel like going meatless or are serving vegans or vegetarians. Obviously, if you or any family member has a peanut allergy, you don’t have to put them in. They’d taste great without them too.

The Recipe

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Chili Garlic Dry-Fried Green Beans

These dry-fried green beans in a chili garlic sauce can be a complete meatless meal!

Prep Time10

Cook Time20

Total Time30

Course: Main, Side Dish

Cuisine: American

Keyword: dry-fried, green beans, meatless meal

Servings: 4

Calories: 129kcal

Author: Judith Hannemann

Ingredients

1 lb fresh green beans trimmed and de-stringed
2 tbs minced fresh ginger
3 cloves garlic minced
3-4 green onions scallions, chopped (reserve some for garnish)
1 tsp chili garlic sauce
1/4 cup chopped peanuts
1 tbs oil for stir frying
oil for deep frying

Instructions

Heat about 1/2-inch of oil in a large skillet. The oil is the right temperature if a cube of bread browns in 30 seconds.
Pat any excess moisture off the green beans and add them carefully to the hot oil. Stir occasionally until the beans start to brown and look crisp. Remove to a paper towel-lined plate and set aside.
Heat a deep skillet over medium-high heat. Add the oil and when it begins to shimmer, add the ginger, garlic and chili garlic sauce; stir to combine.
Add the green beans, most of the green onion and the peanuts. Toss to combine and heat the green beans through.
Serve immediately and top with remaining chopped green onion.

Notes

A little soy sauce can be used as a condiment, but don't add it during the cooking. Add it as you would salt and pepper at the table.

Nutritional information is estimated and shows slightly less than actual, because it doesn't account for the oil for frying.

Nutrition

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Bavarian Green Beans

Judith Hannemann — Tue, 12 Jun 2018 23:00:40 +0000

These Bavarian green beans are so good even your pickiest eater will love them!

Don’t Like Veggies?

Well, you’ll absolutely love these!

Green beans are my favorite veggie anyway, but I was dying to try these when I saw them posted on Facebook by “Oma” Gerhild from Quick German Recipes. You’ll find some good rib-sticking recipes there. Be sure to check out her soup recipes–my late husband was of German extraction (first-generation) and he kept telling me he wanted potato soup but one that did not have cream or milk in it. The only potato soups I knew had cream or milk. I only wish I’d known of “Oma” back then, because she has this recipe on the site!!

Anyway, I made a few adaptations to her wonderful recipe which tailored it more to my taste–and what I had available.

This recipe can be adapted to vegetarian and vegan by using vegetable stock for the chicken and vegan butter for the regular kind.

Praise Bohnenkraut

Literally means “bean herb.” I was turned on to this marvelous herb years ago by my chef friend Klaus. Klaus actually used this to season roast beef and it’s delicious! It’s a variety of summer savory actually.

The kicker here is I live in a part of New York where there are many retirees that are either German by nationality or heritage. So it’s unbelievable that my local supermarket did not carry this either fresh or in the spice aisle; I ended up ordering summer savory from Amazon.

Because I had none left and had to wait for my order, I searched Google for a good substitute. The suggestion was thyme and I have that growing fresh–and it’s one of my favorite herbs. I ended up using it and it tasted great! Just remember that you use HALF the amount of dried herb when substituting for fresh.

Fresh Or Frozen

You have a choice here of using frozen or fresh. I opted for frozen for convenience and I had them in the freezer. Whole beans can be used as well, but I like the idea of the cut variety–either fresh or frozen–because they’re just easier to manage in the cooking process.

Gerhild also said canned could be substituted, but I’d only do that as a last resort. Actually canned green beans are the only canned veggie I sort of like, but for this? Flat out no since the beans lose so much in the canning process.

The Recipe

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Bavarian Green Beans

These Bavarian green beans are such a delicious vegetable side dish, even your pickiest eater will love them!

Prep Time5

Cook Time10

Total Time15

Course: side dishes

Cuisine: German

Keyword: Bavarian green beans, green beans

Servings: 4 -6

Calories: 117kcal

Author: Judith Hannemann

Ingredients

20 oz frozen cut green beans see NOTES
2 tsp salt
1/2 cup finely chopped onion
1 tsp fresh minced thyme or fresh minced summer savory - see NOTES
2 tbs butter
2 tbs flour
1 chicken bullion cube like Herb-Ox
1 cup reserved cooking water from the beans

Instructions

Place frozen beans in a large saucepan. Cover the beans with water and add the salt.
Bring beans to a boil then cook for 4-8 minutes, depending on desired doneness.
Drain beans and reserve the water. Wipe saucepan dry with a paper towel. Measure out 1 cup of the reserved water and add the stock cube. Stir so the cube dissolves and set aside.
Melt butter in the same saucepan then add the onion and the thyme-or-summer savory. Saute until the onions are translucent.
Sprinkle the flour on top of the onion mixture and stir till smooth. Let it bubble and cook for 1 minute. Slowly add the cup of reserved water mixture, stirring so there are no lumps. Stir constantly until the liquid thickens; cook for 1 minute.
Add the beans back to the saucepan and simmer for about 2-3 minutes to heat the beans.

Notes

NOTES: Dried thyme or summer savory may be substituted but use HALF the amount.
You can substitute fresh green beans for the frozen.

Video

Nutrition

*Adapted from Quick German Recipes
*Post may contain affiliate links (see privacy policy for 3rd party sites)

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Copycat Cracker Barrel Green Beans

Judith Hannemann — Tue, 27 Mar 2018 23:00:11 +0000

Make double the amount of these copycat Cracker Barrel green beans because they’ll beg for seconds.

Perfection Improved

The green beans at the famous Cracker Barrel restaurant is one of their most popular side dishes. They are certainly delicious and most consider them to be the perfect side dish.

My neighbor and I recently went for lunch there and you guessed it, both of us ordered the green beans. Then I got to thinking how I could make this at home and maybe improve upon it just a bit.

The hack is very simple–use fresh!

Green Beans: Fresh Or Frozen Is The Next Level

Cracker Barrel uses canned cut green beans in their side dish. This is really practical since they are made in bulk and kept warm for serving on a steam table.

However, at home, we don’t have to keep dishes hot for long periods of time since we cook then eat immediately–or shortly after.

Using fresh or flash-frozen green beans really–I mean really–improves the flavor of these beans exponentially. I also decided to cook them to a crisp-tender stage where they maintained their bright green color. This is also very pleasing to the eye. But if you like your veggies cooked a bit more, then by all means cook them to the stage your family prefers.

Bacon Lovers Rejoice

Since I love bacon (and who doesn’t) I added a bit more than they do in the restaurant. I think Cracker Barrel uses a very smoky variety of bacon, which accounts for a great amount of flavor and it may be specially processed for them. If you can find a deep-smoked variety in your store, that’s the one I’d advise using. However, you can use a “standard” variety. I did because it’s what I had on hand. You can get more smoke flavor by adding a bit of liquid smoke if you like.

The Recipe

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Copycat Cracker Barrel Green Beans

This copycat version of Cracker Barrel green beans tastes so much like the original, you may never need to order the side dish from the restaurant again.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Keyword: copycat recipe, Cracker Barrel recipes, green beans

Servings: 4 -6

Calories: 190kcal

Author: Judith Hannemann

Ingredients

1 lb fresh green beans trimmed (see NOTES)
1/2 cup diced bacon
1/4 cup chopped onion
2 cloves garlic minced
3 tbs unsalted butter
1/4 cup chicken stock
1/2 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke optional

Instructions

In a large skillet, cook diced bacon until crisp. Remove bacon and place on paper towels. Drain all but 1 tbs of the fat.
In the same pan, melt the butter. Add the onion and garlic and cook until fragrant.
Add the green beans, salt, pepper and stock to the pan. If using the liquid smoke, add it at this point. Stir to combine.
Cover, reduce heat and simmer for 10-15 min.

Notes

I left my beans whole, but you can cut them into 1-2-inch pieces or buy frozen cut green beans.

Nutrition

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Kielbasa Green Bean and Potato Casserole

Judith Hannemann — Sat, 07 May 2016 23:00:18 +0000

Kielbasa, green beans and potatoes blend together to make this wonderful and comforting casserole–and the slow cooker does all the work!

This is genuinely one of those “toss and forget” crockpot meals that tastes wonderful!

I’m imagining it must be the combination of ingredients that makes this taste so good and the stock you use. If I’m not using a stock I make myself, then I like a richly flavored one. The one I find to have the best flavor is College Inn Bold. I also like Knorr Concentrated, but that’s becoming very hard to find lately.

Another great thing about this meal is it’s a complete meal. It reminds me very much of Slow Cooker Chicken & Vegetables–another delicious complete meal that I make.

When it comes to the potatoes in this meal, I don’t bother to peel them. First and foremost, it’s more work–and I look to eliminate that to make a recipe easier to make. Second, I think the potatoes look better with the skin in this casserole. Makes it look more “rustic.”

I used fresh green beans and kept them whole. Frozen would work well here too. The beans also develop a sweet and roasted flavor. That’s something that surprised me somewhat with the method of cooking.

Kielbasa is very tasty and will impart it’s flavor to the rest of the ingredients. It can be substituted with smoked sausage or even chorizo if you like a spicier taste.

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The Recipe

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Kielbasa Green Bean and Potato Casserole

Kielbasa, green beans and potatoes blend together to make this wonderful and comforting casserole–and the slow cooker does all the work!

Prep Time10

Cook Time8

Total Time8 10

Course: Comfort Foods, Everyday Meals, Pork, Slow Cooker

Cuisine: American

Keyword: casserole recipe, green beans, kielbasa, potatoes

Servings: 4

Calories: 467kcal

Author: Judith Hannemann

Ingredients

14-16 oz kielbasa fully cooked, sliced in 1/2-inch slices
3 large potatoes cut in chunks (about 2.5-3 cups)
1 lb fresh green beans or equivalent of whole frozen
3/4 cup chicken stock

Instructions

If using fresh green beans, cut off any stems.
Place potatoes, kielbasa and green beans in a 4-6 quart slow cooker
Pour stock over the top.
Cover and cook on low 6-8 hours, high 3-5 hours.

Nutrition

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Pork with Caramelized Mushrooms & Green Beans

Judith Hannemann — Sat, 20 Jun 2015 23:00:00 +0000

Pork with Caramelized Mushrooms & Green Beans

No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!

I found this recipe leafing through a monthly magazine published by my local supermarket. You get it free if you spend more than $25–HAH, I always do!

In the past, I never found anything that really interested me until this month. It was this recipe that caught my eye because I love green beans and pork and especially sriracha because of it’s great flavor.

You won’t believe it’s actually healthy!

I have to say that I will try most anything I find interesting but sometimes the anticipation is better than the realization with such things. Given that this dish is low sodium and low fat, I wasn’t expecting it to actually be a keeper.

All I can say is WOW…this is really good! And yes, it’s well worth doing the couple of things like caramelizing the mushrooms and browning the pork separately. The recipe actually suggested using separate pans, but I HATE to wash dishes, so I just used the same one for the mushrooms and pork.

Serve with some jasmine rice

Another thing I changed was I did not use cooking spray to do the mushrooms. I pretty much despise that substance except for using it to “grease” baking pans and a nice olive oil tastes way better than silicone and it is all natural.

What I did here was buy some cheaper pork chops and grind the meat using my grinding attachment to my stand mixer. It’s a lot more economical and you can control the amount of fat that’s in the meat.

So enjoy this…I really did. And serving it with jasmine rice really kicks it up a notch.

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Pork with Caramelized Mushrooms & Green Beans

No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!

Prep Time10

Cook Time20

Total Time30

Course: Pork

Cuisine: Asian

Keyword: Asian pork recipe

Servings: 4

Calories: 652kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground pork
8 oz sliced mushrooms I used baby bellas
1 small onion sliced
1 tbsp minced garlic
1 tbsp grated fresh ginger
12 oz bag washed & trimmed fresh whole green beans
2 tbsp oil
1/4 cup water

SAUCE

2 tbsp reduced sodium soy sauce reg can be used too
2 tbsp mirin or white wine
1 tbsp rice vinegar
2 tsp brown sugar
1 tsp sriracha
1 tsp dark sesame oil

Instructions

Whisk together all the sauce ingredients in a small bowl; set aside.
Heat 1 tbs oil in a large skillet or wok over high heat. Add the sliced mushrooms and cook until they release all their liquid and begin to brown. Remove from pan and set aside.
Add the ground pork to the same skillet and cook over high heat until pork is cooked and begins to brown. Remove from pan and set aside.
Add the remaining 1 tbs of oil to the wok/skillet and add the garlic, ginger, onion and green beans. Stir fry until very aromatic--about 1-2 minutes. Add the water and cook until green beans are crisp-tender; about 2 minutes.
Add the mushrooms and ground pork back to the pan. Whisk the sauce again to make sure all the sugar is dissolved and pour over the pork mixture.
Stir and toss to blend well and cook until most of the liquid is absorbed.
Serve with jasmine rice.

Nutrition

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Asian Green Beans

Judith Hannemann — Wed, 06 Feb 2013 05:00:00 +0000

Asian Green Beans

This is one of my most favorite things to eat at a Chinese buffet…ok dim sum (dumplings) too…

Incredibly easy to make. You can start with fresh whole green beans, but if you are lucky enough to have an Aldi around you, they sell the most FABULOUS frozen whole baby green beans that are perfect for this. If you start with fresh beans, cut off the stem end

Crisp, tasty & delicious

If using frozen beans, defrost them then drain them and dry them off a bit, as any water will make the hot oil splatter.

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Asian Green Beans

Prep Time5

Cook Time5

Total Time10

Course: side dishes, vegetarian dishes

Cuisine: Asian

Keyword: asian green beans, green beans

Servings: 4

Calories: 135kcal

Author: Judith Hannemann

Ingredients

16 oz bag of whole frozen green beans defrosted and drained/dried –or- de-stemmed fresh
2 tbsp vegetable oil
1 clove garlic crushed
1/4 cup soy sauce
1/2 tsp dark sesame oil
1 tsp sugar
2 tbsp toasted sesame seed

Instructions

Heat 2 tbs vegetable oil in large skillet or wok. Add crushed garlic clove and stir around until it begins to brown; remove and discard garlic clove.
Add drained and dried beans and sprinkle with the 1 tsp of sugar. Stir fry until they are bright green. Add the soy sauce and the sesame oil and stir and toss to coat beans.
Remove to platter and sprinkle with toasted sesame seed. Serve immediately.

Nutrition

Asian Green Beans

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