Shortcut Asian Green Beans
January 14th, 2013
Green beans are probably my favorite vegetable. I think I could eat them every day!
My Nana makes the best green beans, stringing them herself and then cooking them for hours with butter and bacon or ham. (Yes, I know – this is making a healthy vegetable rather unhealthy, but you can’t deny that they have amazing flavor!)
Most of the time, we just revert to canned green beans. I know, I know. They aren’t nearly as good as Nana’s. But I’m a working girl! I don’t want to take the time to string those beans myself and give them the tender care they need! So canned green beans will do in a pinch for us.
Then I found this fun variation on green beans and decided to try it. It’s a bit unusual, but we love it! AND it’s super quick and easy! All you do is throw 5 ingredients in a pot and heat them up! We like to serve these with our Coconut Pecan Chicken
Shortcut Oriental Green Beans
- 1 can of green beans, mostly drained (leave about 2 tablespoons of liquid)
- 1 Tablespoon soy sauce
- 1 Tablespoon peanut butter (we used crunchy, but creamy would be fine!)
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt to taste
Add all the ingredients to a small sauce pan and heat over medium-high heat for about 5-7 minutes, stirring often. That’s it! No. Seriously. That’s all!
These green beans may never rival Nana’s tender, home-cooked delicacies, but you can’t beat it for a super fast and unique green bean side dish!
We give this recipe 4 out of 5 herbs.
Anyone else have a favorite vegetable short-cut???
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