Chinese Green Beans Recipe
3 green onions,chopped, white parts only 2-3 cloves garlic , minced 6 thin slices fresh ginger, thinly sliced or minced 3 tablespoons sesame oil 2 teaspoons brown sugar 4 tablespoons soy sauce 1/4 cup water. Cook the green beans in the microwave or boiling water until still crisp to cut down on stir fry time . Stir fry green onions , garlic , ginger in hot sesame oil for about one minute . Add sugar and soy sauce . Cook until sugar dissolves , stirring constantly. Add the green beans and water, and stir fry for about 3 minutes or as long as the beans stay a bit crunchy. Serve immediately. I sometimes add a bit of chili paste or red pepper flakes as we like it a bit spicy. I rarely cook it the same way twice as I sometimes use 1/2 canola and 1/2 sesame oil and more or less garlic and ginger. You can also add shrimp to it to make it more main coursey rather than a side dish. |
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| I need to start using my wok again......the meals are more healthy. This would be a good one. Wonder if the brown sugar Splenda would work if I add it a bit later in cooking, final end glaze?
Anyone use the agave syrup? Suppose to have a lower glycemic index than honey.......but then just about anything would  |
| Yes, I'm sure you could use either Splenda or Agave and have good results. |
| I just looked at that agave stuff last time I was at the store.
Not to totally hijack the thread - has anyone used it?? That looks great - we love green beans 
I am going to save this one to use next summer when we are drowning in beans and need some fresh, different ways to serve them! I would like them spicy as well - but Todd wouldn't. I see making 2 batches each time in my future....lol |
| I use agave on oatmeal instead of brown sugar. Better for us and delicious . I also use it in my tea . |
| I've used the splenda on oatmeal and also in baking. Works great and it is concentrated so you use half what the recipe calls for. That is good since the stuff is more expence the the real stuff but less calories and less used. |
That recipe just made my mouth water!  |
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