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Thai-Style Green Beans Recipe
Thai-Style Green Beans Recipe photo by Taste of Home

Thai-Style Green Beans Recipe

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4.5 7
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Two for Thai, anyone? Peanut butter, soy and hoisin sauce flavor this quick and fabulous bean dish from Lexington, South Carolina’s Candy McMenamin.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon creamy peanut butter
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped shallot
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 1/2 pound fresh green beans, trimmed
  • Minced fresh cilantro and chopped dry roasted peanuts, optional

Nutritional Facts

1 serving (calculated without optional ingredients) equals 168 calories, 12 g fat (1 g saturated fat), trace cholesterol, 476 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside.
  2. In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add reserved sauce; toss to coat. Sprinkle with cilantro and peanuts if desired. Yield: 2 servings.
Originally published as Thai-Style Green Beans in Cooking for 2 Summer 2006, p33

Nutritional Facts

1 serving (calculated without optional ingredients) equals 168 calories, 12 g fat (1 g saturated fat), trace cholesterol, 476 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Thai-Style Green Beans

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 31, 2015

"The Hoisin sauce seemed out of place to me in this dish. The dish was too sweet for me, and it tasted more like Chinese food than Thai food. I made this dish to supplement some Thai carry-out, and it didn't go. If I were to make this again, I'd cut back on the Hoisin (or find a substitution), and/or I'd eat it with the rice, as opposed to serving it as a side dish the way I did. I think adding meat would have been good too. I was just reading on BuzzFeed that they suggest using Hoisin sauce with meat (rather than vegetables), and I think I agree.

Also, I used Skippy peanut butter, and I think that was a mistake. It just made the dish all the sweeter. Next time, I'd use an all-natural, no-sugar-added peanut butter."

MY REVIEW
Reviewed Jun. 27, 2015

"so tasty!"

MY REVIEW
Reviewed Jan. 14, 2014

"Hubby liked this recipe. I wasn't wild about it."

MY REVIEW
Reviewed Apr. 27, 2013

"Really enjoyed this recipe...it made a perfect side with vegan Thai pineapple fried rice, and provided a use for the vegetarian hoisin sauce that has been languishing in my pantry. Salty, sweet, crispy, spicy; in the tradition of Thai cooking, this recipe has it all. Thanks so much; will definitely make again!"

MY REVIEW
Reviewed Mar. 7, 2011

"I thought this was good. I love Mala String Beans when we go out for Chinese food. Can't quite figure out what makes it so special. Tonite we added chicken to this, also rice, also the peanuts. It still needed some zing. Perhaps next time we will add jalapeno peppers to it for some spice."

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