Recipe by: Cooking_Muse
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Delicious, pretty and different. I found I needed to cover the pan a few minutes to ensure the beans were cooked crisp-tender before they would turn too brown. I finished these with a dribble of...
Substituted plain green beans for Japanese edamame soy beans. However, mine turned out a little salty, so I think I will cut back on the soy sauce for next time.
Delicious, pretty and different. I found I needed to cover the pan a few minutes to ensure the beans were cooked crisp-tender before they would turn too brown. I finished these with a dribble of...
Very easy and delicious. Everyone at Thanksgiving dinner loved it. You can substitute asparagus for the green beans and sliced or slivered toasted almonds for the sesame seeds.
I used thawed, frozen green beans and it worked, but would have been better with fresh. I also added a clove of minced garlic to the oil with the green beans and it was exactly what I was looki...
We really enjoyed this tasty dish. I did add some fresh garlic to it and some sliced fresh mushrooms. Because of personal time constraints, I actually undercooked the dish at first, chilled it, ...
Loved it..used frozen green beans and half the oils I toasted the sesame seeds first and tossed the beans in gave it a nutttier flavor.. =0)
Very good! A nice change from same old green beans. Be sure to use regular soy sauce as the mild lower salt left them a little boring.
very good recipe. added 3 cloves of garlic when sauteeing as well as red pepper flakes for some heat. thanks!
I thought these were pretty good. I used frozen home grown beans and boiled them for a little while first because my husband hates his veggies 'tender crisp' and prefers them softer ... I bet th...