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Spicy Stir-Fried String Beans
3 Reviews
From: EatingWell Magazine July/August 2012
Skip greasy takeout and try this easy stir-fried green beans recipe. If you don't have a wok, you can make these stir-fried green beans just as well in a skillet.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3/4 cup water
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 1-2 teaspoons Asian hot sauce, such as Sriracha
- 1 tablespoon canola oil
- 1 pound green and/or yellow wax beans, trimmed
- 4 teaspoons minced fresh ginger
- 3 large cloves garlic, minced
- 1 tablespoon toasted sesame seeds
Preparation
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Active
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Ready In
- Whisk water, soy sauce, cornstarch and hot sauce to taste in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat. Add beans, ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add the sauce mixture; cook, stirring frequently, until the beans are tender-crisp and coated with sauce, 4 to 6 minutes. Sprinkle with sesame seeds.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: about 1 cup
- Per serving: 92 calories; 5 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 3 g protein; 40 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 783 IU vitamin A; 15 mg vitamin C; 71 mg calcium; 2 mg iron; 291 mg sodium; 282 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (16% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 1/2 vegetable, 1 fat
Reviews 3
July 16, 2012
By: EatingWell User
Easy and better than take out!
This was a huge hit with my whole family. I did cover the beans a bit longer to get them a bit softer, but they are good crunchy too. Adding shrimp and udon noodles was perfect.
Pros: You know how much oil is added; you can adjust the spice
Cons: I had to use ground ginger...but that's ok!
July 15, 2012
By: lorijeanz
This recipe satisfied my families taste for asian influenced flavors and satisfied my taste for fresh green produce! The spice can be adjusted according to preference but I found the recipe as a whole to be perfectly balanced. I did cook the beans for a total of ten minutes in a skillet (at a lower heat to not burn the garlic) to achieve 'tender-crisp and coated with sauce'. Very easy to prepare, full of flavor and retained the fresh green bean crispness and flavor.
Pros: Very easy to prepare, full of flavor and retained the fresh green bean crispness and flavor.
July 15, 2012
By: EatingWell User
This recipe satisfied my families taste for asian influenced flavors and satisfied my taste for fresh green produce! The spice can be adjusted according to preference but I found the recipe as a whole to be perfectly balanced. I did cook the beans for a total of ten minutes in a skillet (at a lower heat to not burn the garlic) to achieve 'tender-crisp and coated with sauce'.
Pros: Very easy to prepare, full of flavor and retained the fresh green bean crispness and flavor.
