Sesame Green Beans with Mushrooms and Chestnuts
I wanted something light and simple to serve with an Asian-inspired meal I was making. Â I found this sesame green beans with mushrooms and chestnuts recipe on Taste of Home that I adapted to suit my tastes. Â This tasty Asian side dish recipe was easy to prepare and paired nicely with garlic rice, spicy cucumber salad, and sticky Asian ribs.
Sesame Green Beans with Mushrooms and Chestnuts
Ingredients:
- 5-oz button mushrooms, sliced
- 2 tsp toasted sesame oil
- 2 tsp vegetable oil
- ¾ lb of green beans ends trimmed
- 1 (5-oz) can of sliced water chestnuts, liquid drained
- 2 small cloves of garlic, minced
- 2 tbsp water
- 4 tsp soy sauce
- 2 tsp sugar
- Sea salt and freshly cracked pepper, to taste
- Toasted sesame seeds
How to Make Sesame Green Beans with Mushrooms and Chestnuts
Preheat the toasted sesame oil and vegetable oil in a large skillet over medium-high heat.
Add the mushrooms to the HOT large skillet and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes.
Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute.
Combine the water, soy sauce, sugar, sea salt, and freshly cracked pepper to taste; mix well.
Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans are tender-crisp.
Remove from the heat and serve topped with toasted sesame seeds. Enjoy.
Equipment
- Large Skillet or Wok
Ingredients
- 5 oz button or cremini mushrooms sliced
- 2 tsp toasted sesame oil
- 2 tsp vegetable oil
- ¾ lb of green beans ends trimmed
- 1 5-oz small can of sliced water chestnuts liquid drained
- 2 small cloves of garlic minced
- 2 tbsp water
- 4 tsp soy sauce
- 2 tsp sugar
- Sea salt and freshly cracked pepper to taste
- Toasted sesame seeds
Instructions
- Preheat the toasted sesame oil and vegetable oil in a large skillet over medium-high heat.
- Add the mushrooms to the HOT large skillet and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes.
- Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute.
- Combine the water, soy sauce, sugar, sea salt, and freshly cracked pepper to taste; mix well. Â
- Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans are tender-crisp. Â
- Remove from the heat and serve topped with toasted sesame seeds. Enjoy.
yum! looks delicious! love the cruch of chestnuts!
What a fun Asian side!
I made a very similar green bean dish for Thanksgiving that was a big hit and yours looked so much like it that I had to click to see more. You always have healthy dishes with lots of flavor. What a great idea to use the water chestnuts & sesame seeds. I have to try this!
Sam
Yum! I love Asian-inspired dishes … what a great way to present green beans!
Love this asian twist here!
This sounds very yummy, I was thinking chestnuts when I first saw this as it is the season for them here at the moment. I have not had water chestnuts for many moons I must see if I can find them here. Keep well Diane
Pam, this meal sounds amazing. Healthy, quick, and incredibly flavorful!!!!
This is a great side dish I can serve with beef. I like to make steak or short ribs in an Asian marinade and this fits the bill to serve with it.
pam darling
before i forget, are you on facebook?
email me, I was looking for you
also, I just bought a giant bag of the green beans from TJ’s today in fact, and thought
instantly “what would pam do with these?”
And here is a post about them, how wild is that? LOL
I know I say this all the time, but…YUM! Asian anything is right up my alley! 🙂
I love this one. The green beans and mushrooms look like they go perfect together.
My kind of healthy and delicious dish. Love it!
Love the Asian influence here. It’s so fun to me that veggies can take on so many flavor combinations and this one looks like a winner!
Pinned that! I know I’ll make this the next time I am doing something Asian.
Great recipe, but several errors. Canola oil listed in ingredients, but olive oil in body of recipe. Garlic listed in ingredients but not in body of recipe. Pan has to be covered and heat lowered to cook string beans. String beans need to be cooked 10 minutes. Other wise a very good recipe, will make again.
Thank you for letting me know about the mistakes. I have corrected the type of oil in the recipe. The garlic instructions are in the recipe description (see right after the flipping of the mushrooms).
I am glad you liked the dish… I did too!
I have to admit, I don’t see the garlic in the recipe either. But it goes in after the mushrooms? I’m trying it right now! So excited!
I also do not see when to put in the garlic. I followed the directions above, however, the green beans did not seem to get tender. I’d love to try them again but I’m wondering do you turn down the heat and cover them with a lid??
Angie,
I am sorry – I have corrected the recipe. You add the garlic when you add the green beans.
The beans I used are haricot vert which are smaller and thinner than regular green beans. Next time, if you use regular green beans, you can either cook them longer in the sauce or use a lid to help steam them.
Thanks,
Pam