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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.


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