In a medium bowl, blend the water, orange juice, lemon juice, vinegar, sugar, garlic, ginger and sambal, until well combined and set aside. In a large skillet over high heat, add the grapeseed oil and the beans and cook until they shrivel slightly. Once cooked, remove the beans from the pan to paper towels, to drain. Return the skillet to medium-high heat, add orange water mixture, and bring to a boil. Reduce the mixture until thick enough to coat a spoon, about 20 to 30 minutes. Lower the heat to medium and add cooked beans. Toss the beans in the orange water and cook for 2 to 3 minutes. Transfer the bean mixture to a serving dish and serve.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.