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Green Bean Stir-Fry Recipe

Green Bean Stir-Fry

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on September 03, 2010

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    This is a fantastic recipe, my family loved these green beans. They're even better reheated on day 2!!! Thank you Sunny!!

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  • on September 02, 2010

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    I have always wanted to know how the beans were prepared. It was so simple and delicious better than Chinese restaurant. I did use a little too much sesame oil had to use QC (quality control to make adjustments added a little more honey. Way to go Sunny.

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  • on May 20, 2010

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    this recipe was simple and DELICOUS! I'm definitely going to make it again. It's great if you want to start eating more greens! I actually paired this with the "jerked chicken" recipe for dinner and both were great. Thankyou!

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  • on May 18, 2010

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    These green beans were a good alternative to cooking them the traditional way. I did cook them a bit longer than the recipe called for. I tasted them at the 3-4 minute mark, and found they were too crispy/crunchy for my taste. I then added the sauce, turned down the heat, covered them and cooked them for about 15 minutes. They were very tasty. I will definitely try this recipe again.

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  • on March 31, 2010

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    I first had these green beans at a friends house and was super impressed. Then she told me where she got the recipe and I've been making it ever since. In fact, I love all of Sunny's recipes. They are easy to follow and always great for dinner parties. I highly recommend it!

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  • on March 18, 2010

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    My family was very disappointed in these. I have been looking for a recipe for a while that actually tastes like the green beans they serve in Chinese restaurants. This is NOT it! We are not picky eaters and we threw out all the leftovers.

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  • on February 14, 2010

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    MY DAUGHTER LOVES STRING BEANS NOW...

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  • on January 13, 2010

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    My family loved these! Delicious.
    The whole menu was great!

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  • on December 21, 2009

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    I followed the recipe exactly but I guess I was expecting something different. The sauce was very runny, not thick like a glaze that I thought it would be. Also, cooking the green beans so short an amount of time still left them crispy/crunchy enough that I thought they were barely cooked. More just warmed through rather than actually cooked. I may try this again and try to make more of a glaze and to cook the beans to a tender crispness instead of having them warm but basically raw. Just needs a bit more trial and error and I may get it right.

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  • on November 19, 2009

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    These Stir-fried Green Beans were a big hit with my very discerning, foodie friends. The only thing I changed was to leave the beans long (after removing the tips so they looked more like the Chinese restaurant's beans. I served them along side Tyler's Shumai after a Hot & Sour Soup from a different source.

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