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Chinese | Ginger Garlic Green Beansvegan

Posted on August 15, 2011

Easy and good. I make these often when green beans are in season. Most of the time I don't have a pound of green beans. I just make the sauce and use it on whatever amount of green beans that I have.

Yield: 4 servings

ginger garlic green beans


1 pound green beans, trimmed

3 garlic cloves,

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil (or olive oil)

1/2 teaspoon Asian sesame oil

1 1/2 teaspoons toasted sesame seeds



Cook beans in a pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes, or 4 to 5 minutes for thin green beans. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.

While beans cook, mince and mash garlic to a paste (or use microplane to grate) with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.

Add beans and toss. Serve sprinkled with sesame seeds.


(Ref. "Ginger Garlic Green Beans" recipe,