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Sautéed Green Beans with Water Chestnuts and Ginger

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Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

A finishing touch of soy sauce and sesame oil gives this crisp-crunchy side dish a savory-nutty nuance.

  • 1 lb. green beans, trimmed and cut into 2-inch pieces
  • 2 Tbs. canola or vegetable oil
  • 2 Tbs. sliced scallions
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 1 cup drained, sliced water chestnuts
  • Pinch crushed red pepper flakes
  • 2 Tbs. soy sauce
  • 1 Tbs. Asian sesame oil

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; drain and cool under cold running water.

Heat the oil in a 12-inch skillet over medium-high heat. Add the scallions, garlic, and ginger; cook, stirring occasionally, until the garlic begins to brown, about 1 minute. Add the water chestnuts, red pepper flakes, and green beans and cook until warmed through, 2 to 3 minutes. Remove from the heat, add the soy sauce and sesame oil, toss, and serve.

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 0.5; Protein (g): 2; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 620; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

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