Brenda Stanley
Belle's Chinese Green Beans

I love Chinese food, and one of my favorite items at the Chinese buffet are those saucy and tangy green beans. They are the a great side dish for so many meals, but they may just take center stage. My Chinese green beans will complement just about any meal, from steaks or chicken to spaghetti. And the color is a wonderful addition to the plate.

Make sure you use fresh green beans that are thin and crisp. That is part of what makes this dish so special. Even those who aren’t fans of vegetables will love the sweet and savory flavor. And while many of the recipes for this dish are high in fat and calories, I’ve found a way to get the same rich taste but with much healthier ingredients. What’s the point of eating vegetables if you aren’t getting all the benefits?



1 pound fresh green beans

1 teaspoon ginger

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1 garlic clove, minced

2 tablespoons water

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon brown sugar

½ teaspoon sesame oil

¼ teaspoon crushed red pepper flakes

1 teaspoon sesame seeds

1 tablespoon vegetable oil

Blanche the beans in boiling water for about 4 minutes. Drain. Combine ginger, garlic water, soy sauce, cornstarch, brown sugar, sesame oil, red pepper flakes and sesame seeds and mix well. In a large fry pan or wok, heat oil. Add beans and fry for a minute. Add the sauce and simmer for 5 minutes.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. Her website is at