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I love Chinese food.
Deeply.
But it didn’t start out that way. I was one of those people who bypassed every Chinese restaurant, every all-you-can-eat Chinese buffet, and secretly wondered if there was a decline in the town’s alley cat population. (Shame on me.)
I married someone just like me.
Then it happened. We were invited to a Chinese buffet-style restaurant. We both looked at each other and groaned inwardly. That is, until we got there.
It tasted good. Really, really good.
The only part we didn’t love is the fact that it’s LOADED with MSG.
So, imagine my surprise, while I was digging through my plethora of recipes, that I should come across a recipe for Chinese Green Beans that I’d never tried. My taste buds started warming up their vocal chords – and oh, yeah, they sang! I’ll be honest – I licked my plate.
So, here’s to plate-licking Chinese Green Beans. You gotta try this one. (Double the recipe. Trust me.)
Chinese Green Beans (casein-free, egg-free, gluten-free, nut-free, yeast-free, anti-candida, low-carb)
2 T. coconut oil
1 garlic clove, minced
1 lb. fresh green beans
2 T. cold water
2 t. arrowroot powder (optional, do not use if you have candida or are low-carb)
1 T. soy sauce (we use Coconut Secret’s Coconut Aminos, it’s soy-free and gluten-free)
1/2 t. cane sugar (optional, do not use if you have candida or are low-carb)
1/2 t. sesame oil
1/4 t. crushed red pepper flakes
Directions:
1. Steam fresh green beans for about 5 minutes. Plunge them into cold water and drain.
2. Saute minced garlic in hot olive oil for 30 seconds. Add green beans and continue to saute for 5 minutes.
3. Combine water, arrowroot, soy sauce, brown sugar, sesame oil, and red pepper in a small bowl. Stir well to dissolve the arrowroot.
4. Pour arrowroot mixture over beans and stir until thoroughly coated and warmed through.
5. Serve while hot.
Makes 4 servings. 5.25g net carbs per serving.
P.S. Now, get on into the kitchen. Saute. Cook. Stir. But above all – don’t forget to lick your plate!
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.
Shared with: Flour Me With Love, Make Ahead Meals for Busy Moms, Nourishing Treasures, The Healthy Home Economist, The Prairie Homestead, The Modest Mom Blog, Real Food Forager, Vintage Wannabee, Simply Sugar & Gluten Free, Young Living Oil Lady, Time-Warp Wife, Rook No. 17, Delicious Obsessions, Chef in Training, Far Above Rubies, Growing Home, Women Living Well, The King’s Court IV, Deep Roots at Home, Whole New Mom, The Gluten-Free Homemaker, Day 2 Day Joys, Raising Homemakers, Frugally Sustainable, This Chick Cooks, Our Simple Country Life, The Nourishing Gourmet, GNOWFGLINS, It’s A Keeper, The Greenbacks Gal, Raising Mighty Arrows, Real Food Whole Health, Food Renegade, Little Natural Cottage, Comfy in the Kitchen, Real Food Freaks, Creative Christian Mama,
{ 10 comments… read them below or add one }
Oh! You’re making me hungry…..
This looks absolutely delicious! I’m always looking for ways, with especially green veggies, to spice it up – trying to get my son to like green “stuff”
Have a nice day!
Thanks for sharing this. I tried making Chinese Restaurant Green Beans one night and they did not turn out well. I can’t wait to try your recipe!
Sounds plate lickin’ good to me!
My husbands favorite casserole is green bean, so I will have to give this one a try!!! Thanks for sharing!!
sounds delish and we love all things asian at our house. Thanks for sharing
Hello from a fellow Chinese food love!
Those look delish!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
This is something fresh and healthy, asian foods surely an alternative dish!
I have read you can substitute fish sauce anytime for soy. One good brand is- https://redboatfishsauce.com/index.html
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