Green Beans and Garlic

  • Active Time 15m
  • Total Time 30m

Serves 6

The great variety of climate and soil in China has resulted in the cultivation of an enormous diversity of plants. Abundant vegetation allows for economizing on the eating of flesh, to the extent that today the Chinese, by preference, eat much more vegetable and grain produce than meat, a diet that over many centuries has become extremely well balanced.
The Chinese farmer, in a constant effort to utilize every square inch of his land, prefers to grow plants that will take the least space. Consequently, legumes (pulses) of every description climb and trail upward over racks, and climbers cover the sides and roofs of his home and any outbuildings.
Beans are a particularly popular crop in areas with a subtropical climate. This tasty dish can be made with the traditional green (French) beans or with yardlong (snake) beans.


  • 1 tablespoon peanut oil
  • 10 large cloves garlic, peeled and left whole
  • 2 cups Supreme Chicken Broth
  • 1 pound green beans, topped and tailed
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening

Companion recipe: Supreme Chicken Broth


In large skillet (frying pan), combine the oil and garlic. Stir over medium heat until light and golden (about 2 minutes). Add the broth, cover, and simmer until the garlic is tender when pierced, about 5 minutes.

Bring the broth back to a boil and add the beans. Cook, covered, just until the beans are crisp-tender (3-4 minutes). With tongs, lift out the beans and arrange on a serving plate.

Stir the cornstarch thickening into the broth in the skillet. Bring to a boil, stirring until thickened. Spoon the sauce and garlic over the beans.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2604

nutrition information per serving

68 calories; 2g total fat; 0mg cholesterol; 62mg sodium; 9g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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