Make Ahead
Garlic Green Beans with Soy Sauce
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37 Reviews
Ddefalco
September 29, 2023
Don't like to make sides? What an effing idiot! Many times the "side dishes" make a meal. What's bratwurst without sauerkraut, or even a burger without fries? Go eat your main dish straight up, I'll expend a little more effort and make a complete meal, thanks. Someone with your attitude shouldn't even be running a cooking blog. I'll never visit this site again.
itsurmom420
October 14, 2023
No need for name calling, lol, we're talking about food and food accessories.
Fbaird
December 31, 2022
Simple and delicious. I followed the advice of others and used fresh grated ginger versus the powder. Will definitely make this again
Renorda B.
July 23, 2020
Heat recipe my family enjoyed it! It’s hard trying to get them to eat green beans but this rocked!!
William L.
July 18, 2016
Delicious. I sautéed a chicken breast with salt, black pepper and ginger powder and made my lazy man's peanut sauce for the chicken [2Tbs Justin's Classic PB, 2Tbs salted green bean cooking water (taken pre-boil) and a squirt of Sriracha)].
Kaede S.
April 18, 2016
This is de-lish! I was looking for a new green bean recipe. This was perfect.
Penny L.
January 9, 2016
Delicious recipe and very easy! Added about a teaspoon of minced fresh ginger right at the end, plus about a tablespoon of Mae Pla chili-garlic sauce during the final toss helped to pull everything together and made for a sticky, garlicky, yummy dish. Teenagers and adults both liked it. Will definitely be making this again and I will double the recipe for leftovers next time!
Shazna
January 2, 2016
Delicious. Used Bragg's instead of soy sauce. Next time I might use a bit less oil - and then add a bit of sesame oil at the end.
WildRiceLLC
August 18, 2015
Wow, these were amazing! Got lots of compliments on them. I used the recipe as a guide and pretty much followed it but ran fresh ginger over a microplane and used it that way instead of ginger powder. Since I accidentally put in too much pepperoncini I had to tone down the hotness. In an effort to do that, I added a squirt of agave nectar and a few squirts of fresh lemon which gave the beans a great flavor. We watch our sodium, so I switched out the soy sauce for Bragg's liquid aminos. These were a huge hit and I will make them over and over again.
Jara
July 28, 2014
I made these last night. My only change was to steam the green beans in the microwave rather than boil them. Easy and quick.
Vanina H.
January 5, 2014
This was super yummy! I didn't have ginger powder so I used fresh ginger(grated). Will make it again. Thanks!
Adelucchi
February 15, 2013
Super delicious. Want to try the same technique with mustard greens! Thanks for the flavorful recipe.
AntoniaJames
September 27, 2012
One of our favorites! I've made this many times since it was first mentioned by Jenny in an early column of hers here. I'm not keen on chilies of any kind, but find that the ground ginger (not an ingredient I'd have thought to use in a recipe like this) gives it a nice kick. I'm making these again tonight! ;o)
jls78
April 9, 2012
The simplicity of the recipe is deceptive. The flavor is so much more interesting than I expected. I would eat these every day if I could!
borntobeworn
December 30, 2011
I just made these again tonight but with a generous splash of honey ginger vinegar - wow, adds a little sweetness to the ginger bite. Love these and make them about once/week!
dgourmet
December 17, 2011
Great recipe! It is delicious, well-written, and straightforward to make. Thanks.
Have you ever tried it with the Chinese long green beans? I will try that version next.
Have you ever tried it with the Chinese long green beans? I will try that version next.
mtlabor
December 11, 2011
Definitely some awesome ideas coming through! Glad you guys like this one =)
chubert
December 11, 2011
Also delicious to add some ground pork or ground beef, if you want to make it more of a main course.
AntoniaJames
December 11, 2011
Oh, yum!! What a great idea. I made this last night, again. It's really good for the heavier, late-season Blue Lakes we're getting now. Love the idea of making it a main course!! I usually serve it as a side with monkeymom's "Criss-Cross Eggplant," which is a favorite here. ;o)
haeema
December 11, 2011
Now I know what I've been doing wrong! I didn't parboil them first! This should make them much better :)
carolinemgarrison
December 11, 2011
awesome recipe! i've been trying to replicate the ones from my favorite restaurant from home for the past few years, but nothing has come close. i think it's safe to say these ones might be even better. this dish, paired with the asian fried chicken with honey ginger sauce made for a great lunch today. can't wait to make it for my family next week when i'm home for the holidays!
carolinemgarrison
December 11, 2011
awesome recipe! i've been trying to replicate the ones from my favorite restaurant from home for the past few years, but nothing has come close. i think it's safe to say these ones might be even better. this dish, paired with the asian fried chicken with honey ginger sauce made for a great lunch today. can't wait to make it for my family next week when i'm home for the holidays!
mtlabor
September 27, 2011
Glad this one is such a hit for you guys! It definitely is in our house =)
AntoniaJames
September 27, 2011
Love these!! Have made them several times, and am planning to do so again tomorrow night. This recipe's a real keeper . . .was an instant family favorite here. ;o)
micook
September 27, 2011
I am making this for the third time in, what, a month? We love it! Last time I wasn't paying much attention and added the soy sauce to the garlic, ginger powder and red pepper flakes. It avoided a step and was just as delicious. Thanks, mtlabor.
HeatherM
September 20, 2011
Delicious! My pan stayed very hot so I might try mixing in the soy sauce in a serving bowl next time.
spaetzlegirl
August 23, 2011
these really hit the spot. i used sesame oil in place of the olive oil since i had some sitting around. they may have been even better cold the next day...
micook
August 3, 2011
Finally made these last night -- delicious! My husband and I finished them off so, sadly, there's none for lunch. Can't wait to make them again.
borntobeworn
July 16, 2011
I made this for lunch today and they were awesome! I would be thrilled to be served these in a restaurant. I can't imagine having any left over for snacking. Well done!
Spork
May 12, 2011
These are amazing, hot and cold! Skipped the red pepper flakes (small human is very spice sensitive at the moment) but did everything else as written, will probably make these quite a few more times as the beans ripen =).
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