Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

Notes: You can make these beans up to 2 hours ahead; let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes, the dish will be quite hot.

This Story Originally Appeared On sunset.com


Leigh Beisch

Recipe Summary

Makes 8 to 10 small-plate servings


Ingredient Checklist


Instructions Checklist
  • Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.

  • Set a 10- to 12-inch frying pan over high heat. When pan is hot, add beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated.

  • Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish. Serve hot or cool.

Nutrition Facts

34 calories; calories from fat 38%; protein 1g; fat 1.4g; saturated fat 0.2g; carbohydrates 4.9g; fiber 0.8g; sodium 209mg; cholesterol 0mg.