My brother says that fresh green beans squeek when you bite into them. I don't get that. I LOVE the slight crunch of fresh green beans. My kids will only eat canned green beans. Sigh. There is really no comparison at all. None.
This was a delicious easy sauce on the green beans. I might have went a bit much on the red pepper flakes because this was spicy! Good spicy though!
I made this with homemade chicken nuggets that one of my sons wouldn't touch. ("Mom, they don't LOOK like regular chicken nuggets!") God forbid if it doesn't look like McDonalds chicken nuggets, it must not really BE a chicken nugget. Needless to say, he wouldn't touch it. So, I pan fried some chicken for him without breading, just some salt and pepper.
My point here is that the leftover grilled chicken, without the breading, I tossed in the leftover bowl with the leftover green beans and ate it for lunch the next day. THAT seriously rocked! The chicken with this sauce was wonderful. So, you could easily make this into a main course by maybe just making a bit more sauce and adding chicken!
1 lb. fresh green beans
1 1/2 tbsp. garlic (I used from a jar but I like fresh better)
1/4 tsp. crushed red pepper flakes
1 tbsp. sesame oil
3 tbsp. soy sauce
1 1/2 tsp. seasoned rice vinegar
1 tbsp. brown sugar
Salt and pepper
Sesame seeds for garnish
Heat sesame oil in pan, saute green beans for about 3 minutes, add garlic and red pepper flakes. Stir fry for about 2 - 3 minutes. Add in soy sauce, rice vinegar, brown sugar, salt and pepper until sauce coats the beans. If you want it thicker of a sauce, you can add a bit of cornstarch and water mix to it. I didn't need to do this.
Total calories = 367 calories
3 servings = 122 calories per serving
Crispy Baked Chicken Nuggets + Asian Style Green Beans + small baked potato with sour cream = 512 calorie dinner
Calories calculated from calorieking.com. Some numbers are approximate and rounded.