It’s relatively easy for me to decide on the protein element of our dinner menu, but I find myself getting stuck in a rut at times on the side dishes. Except for mushrooms, Hubby’s pretty willing to go with just about anything I put on his plate so it’s not like I’m having to work with picky eaters. One good look at me and you can tell that food and I are very good friends.
So when I was working on a new pork tenderloin idea using a teriyaki marinade, I remembered the green beans that we had eaten on several occasions at one of the more popular Asian restaurants we tend to visit rather frequently. You know the one that begins with P. and has a middle initial of F. That one. I set about to try and recreate something similar in a copycat kind of way, I suppose. Whether this version of spicy green beans mimics that one is open to debate, but we really liked them. A bunch. They paired especially well with the teriyaki pork tenderloin and cole slaw with peanut dressing that rounded out the evening meal.
I think one of the tricks to the tastiness of this dish is not to overcook the green beans. I know your grandmothers, and perhaps your mother, cooked fresh green beans until they were mushy and somewhat gray. Please don’t disgrace the name of green beans by continuing this tradition. Me? I like mine steamed until just crisp. I fully recognize that not everyone likes them next to raw like I do so feel free to cook yours a tad longer if you prefer.
However, not for this dish please. Keep them crisp. You’ll be oh so glad that you did.
During our conversation during this meal, Hubs reminded me that I had not made his favorite chicken stir fry in quite a bit. He really loves that dish so I plan to get it on the menu ASAP. I’ll be serving these Spicy Oriental Green Beans alongside that as well.
Do you have a favorite copycat recipe that you and your family really enjoy? I hope you will share.
- 1 pound fresh green beans, trimmed and left whole
- 2 1/2 Tablespoons finely grated fresh ginger
- 2 1/2 Tablespoons thinly sliced fresh garlic
- 2 Tablespoons canola oil
- Sesame chili oil
- 2-3 Tablespoons soy sauce
- 1 Tablespoons rice vinegar or Mirin
- 1 Tablespoon crushed red pepper flakes (or more)
- 2 teaspoons dark brown sugar or honey
- 1 Tablespoon toasted sesame seeds for garnish
- 1 1/2 cups (or more) water
- Prepare the finishing sauce: soy sauce, rice vinegar, pepper flakes, and dark brown sugar.
- Stir well until sugar is dissolved and set aside. May be prepared early in the day and refrigerated.
- Add water to a wok or large, deep skillet and bring it to a boil.
- Add the green beans to the boiling water. Remove after about 3-4 minutes and drain well. Green beans should remain quite crisp.
- Drain the water from the wok or skillet and wipe dry.
- Heat the oil in the wok or skillet over medium high heat. Add in the ginger and garlic. Stir constantly for about one minute until aromatic.
- Add in the drained green beans. Stir constantly coating with the ginger-garlic mixture.
- After about 3-4 minutes and while the beans are still crisp tender, stir in the sauce.
- Stir constantly until the sauce thickens and the beans are coated well.
- Transfer to a serving dish and sprinkle with the toasted sesame seeds.
