This green bean recipe reminds me of the green beans we sometimes get out at Chinese restaurants. This dish is simple to make and semi-healthy; you can forego the butter if you like and just use oil–but you're already eating green beans, so isn't that punishment enough? Print the complete recipe at
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Green Bean Recipe ('cause sometimes you gotta eat green beans)
1 lb. GREEN BEANS
½ large ONION (sliced)
2 Tbsp GARLIC (finely chopped)
1 Tbsp GINGER (finely chopped)
CHILI PEPPERS to taste (finely chopped)
1 Tbsp BUTTER
1 Tbsp OLIVE OIL
2-3 Tbsp SOY SAUCE
½ tsp SESAME OIL
SALT and PEPPER to taste
garnish w/ toasted SESAME SEEDS
I'm not a fan of green beans, but this recipe is a quick way to make them edible.
First, trim the green beans by "snapping" off the ends–fresh beans will snap easily, and if there is a fiborous, stringy seam along the bean, this can be pulled off as well. Bring a pot of lightly salted water to a boil and add the green beans. Allow to cook 2-3 minutes, the longer the beans are in the water, the softer they will get (duh)…but why overcook them? They're already awful green beans, so you might as well get some nutrition out of them.
Remove the beans from the hot water and place in an ice bath for 1 minute. This is called blanching–it stops the cooking process, keeps the beans crisp and maintains the bright, green color of the beans. After a minute, drain the beans.
While the beans drain, heat olive oil and butter in a skillet. Add sliced onion, garlic, ginger, and chili peppers and saute for 2 minutes. Add drained green beans and continue cooking another 2 minutes. To finish, add soy sauce and sesame oil and mix well, then remove skillet from the heat. That's it, man–serve 'em hot. And garnish the dish with toasted sesame seeds for optimal flavor potential.
This video was shot with a Sony CyberShot DSC-WX50 and edited in Sony Vegas Movie Studio.