logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Quick Cooking Site

BellaOnline's Quick Cooking Editor

g

Spicy Chinese Vegetable Recipe


Who doesnít like green beans? Fresh are best, of course, but the frozen ones are the easiest since the ends are cut off, and they are already blanched and ready to be used in numerous recipes. (Of course there are canned ones, but the high sodium and the overcooked texture arenít very appealing to most.) Green beans seem to be popular everywhere, even in China, where they serve green beans in both side and main dishes. A great side dish to serve with your favorite Chinese main dish is Chinese Spicy Fried Green Beans. It has minimal ingredients, and prep can be done ahead. It also gives the cook the option of controlling the heat according to personal preference.
ĒĒ
This particular recipe was developed after tasting the incredibly good fried green beans at the Brown Door Restaurant in Beijing, China. It has become a favorite with family members who like spicy food. Consider serving this dish during the two week period during Chinese New Year Ė itís quick, easy, and delicious.

6 Servings

1 pound frozen whole green beans
1 cup water
3 teaspoons granular chicken bouillon, or 3 chicken bouillon cubes

2 tablespoons vegetable oil
1 to 4 birdseye chili, stems removed and cut into 2 or 3 pieces each

2 cloves garlic, coarsely chopped
  1. Place the green beans, water, and bouillon in a large microwaveable container.

  2. Microwave 5-7 minutes or until the beans are just crisp-tender.

  3. Let cool in the broth. (If you have time, that is)

  4. Drain well and place on paper towels to remove excess liquid so they donít pop when added to the oil.

  5. Just before serving, heat the vegetable oil in a large wok over high heat.

  6. Add the chilies and let sizzle for a second or two.

  7. Add the green beans and stir-fry until browned; stir in the garlic about halfway through.

  8. Transfer to a serving platter and serve immediately.

Amount Per Serving
Calories 76 Calories from Fat 43
Percent Total Calories From: Fat 56% Protein 9% Carb. 35%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 271 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Vitamin A 39% Vitamin C 35% Calcium 0% Iron 5%

Add Spicy+Chinese+Vegetable+Recipe to Twitter Add Spicy+Chinese+Vegetable+Recipe to Facebook Add Spicy+Chinese+Vegetable+Recipe to MySpace Add Spicy+Chinese+Vegetable+Recipe to Del.icio.us Digg Spicy+Chinese+Vegetable+Recipe Add Spicy+Chinese+Vegetable+Recipe to Yahoo My Web Add Spicy+Chinese+Vegetable+Recipe to Google Bookmarks Add Spicy+Chinese+Vegetable+Recipe to Stumbleupon Add Spicy+Chinese+Vegetable+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Quick Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Spur of the Moment Potato & Zucchini Bake Recipe

Easy Cheezy Stovetop Zucchini Recipe

Slow Cooker Bacon & Beer Cheese Soup

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor