Sesame Green Beans with Mushrooms and Chestnuts

I wanted something light and simple to serve with an Asian inspired meal I was making for dinner.  I found this recipe on Taste of Home that I adapted to suit my tastes.  It was a very quick side dish to make and it was so delicious.  I loved the combination of flavors and textures and we all thought the sauce was delicious.

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan 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 and tender-crisp.  Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.

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Sesame Green Beans with Mushrooms and Chestnuts

Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

5 oz button mushrooms, sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb of green beans, ends trimmed
1 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
Sesame seeds

Directions:

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes Add the garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. 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 and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

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21 Responses to “Sesame Green Beans with Mushrooms and Chestnuts”

  1. 1

    Sesame Green Beans with Mushrooms and Chestnuts | My Best Cookbook — November 28, 2012 @ 10:24 pm

    [...] Print Save [...]

  2. 2

    Martha — November 29, 2012 @ 3:58 am

    yum! looks delicious! love the cruch of chestnuts!

    [Reply]

  3. 3

    Joanne — November 29, 2012 @ 4:03 am

    What a fun Asian side!

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  4. 4

    Sam @ My Carolina Kitchen — November 29, 2012 @ 4:15 am

    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

    [Reply]

  5. 5

    Susan — November 29, 2012 @ 6:59 am

    Yum! I love Asian-inspired dishes … what a great way to present green beans!

    [Reply]

  6. 6

    Chung-Ah | Damn Delicious — November 29, 2012 @ 7:04 am

    Love this asian twist here!

    [Reply]

  7. 7

    Diane — November 29, 2012 @ 8:21 am

    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

    [Reply]

  8. 8

    Carmen Rosa — November 29, 2012 @ 8:46 am

    Pam, this meal sounds amazing. Healthy, quick, and incredibly flavorful!!!!

    [Reply]

  9. 9

    Jersey Girl Cooks — November 29, 2012 @ 10:11 am

    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.

    [Reply]

  10. 10

    vanillasugarblog — November 29, 2012 @ 4:19 pm

    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

    [Reply]

  11. 11

    Kim in MD — November 29, 2012 @ 4:30 pm

    I know I say this all the time, but…YUM! Asian anything is right up my alley! :-)

    [Reply]

  12. 12

    Words Of Deliciousness — November 29, 2012 @ 7:40 pm

    I love this one. The green beans and mushrooms look like they go perfect together.

    [Reply]

  13. 13

    Sriracha Honey Cashew Chicken | My Best Cookbook — November 30, 2012 @ 9:23 am

    [...] servings to give us an extra bit of heat.  I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts for a delicious and healthy [...]

  14. 14

    Angie@Angie's Recipes — November 30, 2012 @ 10:05 am

    My kind of healthy and delicious dish. Love it!

    [Reply]

  15. 15

    The Café Sucré Farine — November 30, 2012 @ 11:04 am

    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!

    [Reply]

  16. 16

    Chris — December 2, 2012 @ 5:25 am

    Pinned that! I know I’ll make this the next time I am doing something Asian.

    [Reply]

  17. 17

    Eleanor — December 10, 2012 @ 5:17 pm

    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.

    [Reply]

  18. 18

    Pam — December 10, 2012 @ 5:39 pm

    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!

    [Reply]

  19. 19

    Sterling — January 7, 2013 @ 4:12 pm

    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!

    [Reply]

  20. 20

    Angie — October 8, 2013 @ 7:06 pm

    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??

    [Reply]

    • Pam replied: — October 8th, 2013 @ 7:28 pm

      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

      [Reply]

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