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Asian Green Beans

 Asian Green Beans
Harriet Stichter of Milford, Indiana brings us this easy no-stress side dish. These versatile beans will enhance any main course.
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: 3/4 cup (prepared with reduced-sodium chicken broth and reduced-sodium soy sauce) equals 82 calories, 2 g fat (trace saturated fat), 0 cholesterol, 502 mg sodium, 13 g carbohydrate, 4 g fiber,

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Asian Green Beans (continued)

Nutritional Facts: 3 g protein. Diabetic Exchange: 3 vegetable.