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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. fresh green beans
- 3 Tbsp. oil (peanut oil works best, but others would be ok)
- 3 cloves garlic (chopped*)
- 1/2 inch ginger (piece of, grated, or finely chopped*)
- 1/2 bunch green onions (chopped)
- 1 Tbsp. Sriracha (or Asian chili sauce*)
- red pepper flakes (Pinch of dried)
- 3 Tbsp. soy sauce
- 1 tsp. sugar
- 1/4 tsp. salt
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Directions
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol0mg0% |
Sodium900mg38% |
Potassium520mg15% |
Protein5g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A70% |
Vitamin C45% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(25)
Edie a year ago
Very flavorful and easy to make. I’ve made it many times. Also, the sauce is very versatile and can be used with other vegetables
Michelle B 2 years ago
these beans were easy to make and my family loved them. i used sweet chili sauce instead of red pepper flakes. i didn't let the sauce reduce enough. definitely making this again!
Jean Murphy 4 years ago
I used 1 tsp of agave syrup and sweet chili sauce because it was what I had, and it was delicious!
Robinson 4 years ago
These were delish! I had some fresh green beans from my CSA and decided to try it out. I used honey instead of sugar, garlic chili instead of sriracha (what i had).
Greetings 4 years ago
Delicious, added carrots half way through cooking. Will have to make more next time.
Karen H. 5 years ago
Delicious!!!!!! I'll be making this quite a bit, it was very easy and now I don't have to order take out!
C 5 years ago
Delicious!! Followed the recipe exactly (opted out of red pepper flakes) and we loved it!
Eschenbach 5 years ago
Great. My wok was too small and some beans were more done than others. next time I'll cook them in batches, but they tasted fantastic.
Mayer 5 years ago
This is one of my favorite ways to prepare (and of course, eat) green beans. We first met at Lao Sze Chuan in Chicago, and Szechuan Spice in Minneapolis has most recently filled that Chinatown void. I think they are traditionally deep fried; this version (adapted from here) calls for stir-frying them until they are brown and shriveled. They don't need to be solid brown or completely wrinkled up, just "browned" and "shriveled". You'll hopefully see what I mean if you try this dish... which you should!
1 to 1-1/2 lb fresh green beans
3 T oil (peanut oil works best, but others would be ok)
Kelly Wells 6 years ago
So delicious! Tasted like something you would get at a Chinese restaurant. Will definitely make again!
Amy Dakos 6 years ago
Had a bunch of green beans to use and I’m happy I chose this recipe! Spicy and savory.
Ruk 7 years ago
Was easy & tasted great. Didn't modify it at all. Loved the sauce. Will use sauce with other veggies in future.
Kim Peters 8 years ago
This is a family favorite! I used less oil than it called for because it doesn't need that much oil. It's a great dish to go beside Chinese food. I buy frozen haricot verts and microwave them for about 4 - 5 minutes.
Diane G. 8 years ago
Very good. There are a number of options to substitute Siracha, oil and soy sauce. I used sesame oil and honey.