A finishing touch of soy sauce and sesame oil gives this crisp-crunchy side dish a savory-nutty nuance.
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Wonderful recipe with modest changes, compensated similar ingredients with what was in the pantry however, (1) forgot the salt and still very good, (2) used Dark Sesame Oil for bonus flavour - watch your use since very strong taste, (3) doubled the receipe - since too much work unless I do a large batch, (4) Add raw sesame seeds during cooking and when serve to make the dish more Asian, (5) Stir fry the garlic and ginger together for a bit and then added 1/2 slivers of red onions which cook faster, (6) require either white wine or cooking wine to deglaze as the garlic and ginger stuck to the sautee pan base.
Very nice presentation however used cayenne pepper sparingly instead of crushed chili as none where on hand and substitued 1/2 head garlic.
Surprised that there are no other reviews for this receipe... The crunchiness of both the green beans and water chestnuts makes this receipe a sure winner!
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