Asian Green Beans Recipe

5 1 1
Asian Green Beans Recipe
Asian Green Beans Recipe photo by Taste of Home
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Asian Green Beans Recipe

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5 1 1
Publisher Photo
Harriet Stichter of Milford, Indiana brings us this easy no-stress side dish. These versatile beans will enhance any main course.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (16 ounces) frozen cut green beans
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped onion
  • 1/4 to 1/2 teaspoon ground ginger
  • 1-1/2 teaspoons canola oil
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sliced water chestnuts
  • 1-1/2 teaspoons sesame seeds, toasted

Directions

Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds. Yield: 4 servings.
Originally published as Asian Green Beans in Simple & Delicious November/December 2006, p21

Nutritional Facts

3/4 cup: 82 calories, 2g fat (0 saturated fat), 0 cholesterol, 502mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 vegetable.

  • 1 package (16 ounces) frozen cut green beans
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped onion
  • 1/4 to 1/2 teaspoon ground ginger
  • 1-1/2 teaspoons canola oil
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sliced water chestnuts
  • 1-1/2 teaspoons sesame seeds, toasted
  1. Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  2. In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds. Yield: 4 servings.
Originally published as Asian Green Beans in Simple & Delicious November/December 2006, p21

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Lorea User ID: 2031794 93394
Reviewed Aug. 16, 2008

"Looks yummy"

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