*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 toasted sesame seed oil at the end which really enhanced the flavor, and I believe this would have been kind of boring without it. These were so good and flavorful that this is one of those rare occasions where the addition of garlic wouldn't necessarily have made this any better.
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 looking for, YUMMY! UPDATE: I wanted this again, but had no green beans so I used broccoli instead and it was equally delicious (although I used a little more soy sauce & sesame oil since they soaked it right up)!
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 and we ate it later just heated it up in the microwave and it was excellent. Steams well in the microwave for about 2 minutes in a bowl covered with plastic wrap. Thanks for sharing the recipe!
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 this would have been great with fresh beans especially if you like your beans a little crispy.