I do not mind eating leftovers, but I’ve discovered that making one fresh side dish to go along with them makes leftovers even better. John and I ate only half of the Thai Beef and Lettuce Rolls from the other night, but we ate all of the Orange-Ginger Sugar Snaps that went with them. Therefore, I glanced through my WeightWatchers New Complete Cookbook‘s chapter on vegetable sides to find something enticing to eat with our lettuce roll leftovers. I happily came across this green beans recipe.
The recipe is officially titled, “Chinese Long Beans with Hot Chili Sauce,” but as I was unable to find Chinese long beans at the store, I used green beans instead, and since I already had chili garlic sauce on hand from the aforementioned lettuce rolls, I substituted it for the hot chili sauce.
I loved these green beans. They were spicy (thanks to the chili garlic sauce) and slightly sweet (courtesy of the brown sugar), and the amount of garlic was just right. I should have steamed the green beans a little longer, though, as they were slightly too firm upon serving. Nevertheless, they still earned 3.5 stars from me. John gave them 3 stars; he wished for more sauce to make the side dish a true knockout.
Green Beans with Chili Garlic Sauce
1 lb green beans, trimmed
1 tsp Asian (dark) sesame oil
2 large cloves garlic
1-1½ tsp chili garlic sauce
1 tsp packed light brown sugar
1. Place the beans in a large steamer basket and set in a large saucepan over 1 inch of water. Cover tightly and steam until bright green and almost tender, 5-6 minutes (my green beans needed longer than 6 minutes).
2. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook, crushing the garlic with a spoon, until fragrant, 30 seconds. Add the beans and chili sauce; sprinkle with the brown sugar and cook, stirring, until lightly browned and tender, 2-3 minutes.
Yield: 4 servings (serving size: 1 cup). Per serving, 1 PointsPlus. For a double serving, 3 PointsPlus.