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Alice Chen's ginger green bean salad


  • Blanch the beans in lightly salted, boiling water for about 2 mins until crisp-tender. Then plunge them in iced water, before draining very well.
  • Combine the ginger with ½ tspn salt in a large bowl. Set aside. 
  • Heat the peanut and sesame oils in a pan to smoking. Then pour over the ginger, together with the soy. Mix well and taste for seasoning.
  • Toss the beans in the dressing until well coated.
  • nb. Adding salt to the dressing is optional.


  • 500 gm small green beans, topped & tailed
  • 1 tspn sea salt
  • 2-3 tbsp grated fresh ginger
  • 2 tbsp peanut (or vegetable) oil
  • 2 tspn sesame oil
  • 2 tbsp salt-reduced soy sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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