Must make more Mongolian Green Beans

Can I tell you that I just had a lovely chat with my sister in law? That has nothing to do with this post, but I did. I just adore her. Her kind words about something and laughs we shared made me forget that I hate my hair today and my pants are too tight.

I also want to thank those who messaged me and commented on yesterday’s post and facebook post. I know there are things I’m good at, but the positive impact on the world around me is important to me. I mean I know people who are really good at dealing drugs or running companies, but they’re not always good people.

Does that make sense?

Speaking of positive impacts, I do have something that I am fairly certain is going to impact your taste buds in a positive way today.

Mongolian-esque green beans.

They’re a little salty, a little spicy, a little sweet and a lot of delicious. I’m sorry there’s no photo, they disappeared too fast! They pretty much taste like the ones served with Mongolian Beef at PFChangs.

Here’s what you need:

  • 2 TBSP olive oil (or vegetable oil)
  • 4 cloves of garlic coarsely chopped
  • 1/3 cup soy sauce
  • 1/4-1/2 TSP red pepper flakes
  • 1/2 TSP ginger from the spice cabinet (or raw if you have it)
  • 1 TBSP brown sugar
  • 1 lb of green beans
  • 2 hand fulls of green onion snips (about two green onion roughly cut)
  • splash of Worcestershire sauce

Here’s what you’ll do:

  1. In a large frying pan, heat oil over medium heat. Add garlic, soy sauce, red pepper flakes, ginger and brown sugar.
  2. Let that go for a few minutes until it just starts to reduce. Snip the ends off your green beans if you haven’t done it yet and rinse well. Don’t bother drying.
  3. Add green beans to pan, stir to cover in soy sauce mix and cover to steam beans.
  4. Remove cover, stirring occasionally to make sure everything gets and even coat.
  5. When they’re almost done to your liking, give a taste and add more red pepper flakes if you need to. Splash them with a little Worcestershire sauce and toss green onions into the mix. Cook for about one more minute.
  6. Let cool a bit and enjoy!

Easy peasy as most of my green bean recipes are. As I feel they should be. Questions?

About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
This entry was posted in Cooking, Friday Yummy and tagged , , , . Bookmark the permalink.

7 Responses to Must make more Mongolian Green Beans

  1. Love the ingredients! We don’t do a lot of soy sauce in our house… Emry is allergic… I wish there was another type of seasoning, that gave this FLAVOR.. but, wouldn’t make him break out in hives… That salty taste is.. SO YUM.

  2. Jeni B says:

    This is EXACTLY what I was envisioning for dinner tonight to go with some shrimp! You just saved me a bucket of work.. THANKS, LADY!

  3. Pingback: Just add shrimp

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