Chinese Green Bean Salad By Dr Andrew Weil Recipes

from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."

Provided by Sarah Chana

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 0.3, Sodium 183.8, Carbohydrate 15, Fiber 2.8, Sugar 5.2, Protein 2.7

• Ingredients

Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.

Provided by roweena

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 6

Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g

• Ingredients

Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.

Provided by Sarah Chana

Categories     Vegetable

Time 53m

Yield 12 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 83.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 17.1, Fiber 2.5, Sugar 14, Protein 2.1

• Ingredients