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Sautéed Green Beans with Water Chestnuts and Ginger

Scott Phillips

Servings: 6

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (1 review)

  • GuyWhoEnjoysFood | 04/12/2020

    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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