Gingered Green Beans

From: Kitchen Witch Steph

On Jul 17, 2008

Lovely green beans! Nice aroma while cooking. Went very well with your Peking Salmon Maple and Ginger. Made my plate pop with color. Made for a quick cooking experience. Cooking time was spot on for tender crisp beans. Made for Bevy Tag. Thanks, Babe!

From: Sydney Mike

On May 7, 2008

When a recipe's ingredients include garlic, salt & pepper, I usually prefer using lemon pepper, & I do so in this one as well, otherwise following your ingredients & instructions right on down (using chicken stock)! The beans have a wonderful taste & are definitely worth making again! Thanks for sharing! [Tagged, made & reviewed in New Zaar Stars Tag game]

From: justcallmetoni

On Mar 21, 2008

Made this more than once and neglected to post a review earlier. Simply put these are a sure fire winner. Have used the same recipe with asparagus and that too was fabulous. I lightened this my using half the amount of oil. This required a little fast movement in the cooking of the ginger and garlic, but worth the calorie saving effort. Also, my sesame seeds always take far less time than stated, so one need to watch the pan and notice when the seeds begin to dance. Thanks Boomie!

From: Nyteglori

On Aug 7, 2007

I used sesame oil instead of vegetable oil for a bit of extra flavor. I also used frozen green beans instead of fresh. So I reduced the stock amount and didnt cook the beans as long. Wonderfully yummy recipe.