July 08, 2016
Dinner, Side Dishes, Beans,
Beans (String), North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc. more
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"This is out of a Clean Eating Magazine dated 3/11...it say that you don't need to trim both ends of your green beans...just the stem end will do it..."
In a large nonstick skillet add olive oil and heat on medium heat.
Add ginger and cook for 1 minute or until fragrant.
Add broth, beans, salt and pepper, cover and cook for 5 minutes or until beans are bright green and tender-crisp.
Remove from heat, add sesame oil and toss to coat.
This is a lovely side dish. They have a nice flavor and the ginger does grab one's attention. I also like the use of chicken broth rather than water. For the preference of my diners I cooked the green beans longer to soften and used red pepper flakes instead of black pepper. I served these with your Orange Teriyaki Pork and rice noodles.
Very tasty change from our usual steamed green beans. Will be making this easy side again.