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Mandarin Green Beans Recipe

Name: Panda Cuisines Mandarin Green Beans Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb fresh green beans, trimmed; 1 cup mandarin oranges, peeled and segmented (about 1 can or 3-4 fresh); 0.5 cup red bell pepper, thinly sliced; 2 each scallions (green onions), thinly sliced (white and green parts separated); 2 tbs soy sauce (low-sodium preferred); 1 tbs rice vinegar; 1 tbs honey; 1 tsp sesame oil; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 0.25 tsp crushed red pepper flakes; 1 tsp cornstarch; 2 tbs cold water; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable); 1 tsp toasted sesame seeds

Inspired by Panda Cuisine

Time30m

Serves4

Make Mandarin Green Beans Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Green Beans & Vegetables

1 lb fresh green beans, trimmed

1 cup mandarin oranges, peeled and segmented (about 1 can or 3-4 fresh)

1/2 cup red bell pepper, thinly sliced

2 each scallions (green onions), thinly sliced (white and green parts separated)

Sauce & Seasoning

2 tbs soy sauce (low-sodium preferred)

1 tbs Rice vinegar

1 tbs Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1/4 tsp Crushed red pepper flakes

1 tsp Cornstarch

2 tbs cold water

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Cooking Fats & Garnish

1 tbs neutral oil (canola or vegetable)

1 tsp toasted sesame seeds

Method

Prep

Trim and segment

Trim and snap off the ends of the green beans. Peel and separate mandarin segments if using fresh; if using canned, drain and reserve the juice.

Thinly slice the red bell pepper. Thinly slice scallions, keeping whites and greens separate. Mince the garlic and grate the ginger.

Blanching Green Beans

Blanch

Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook 2–3 minutes until bright green and just tender-crisp. Meanwhile prepare a large bowl of ice water. Immediately transfer beans to the ice water to stop cooking, about 2 minutes. Drain and pat dry.

Make the Sauce

Combine sauce ingredients

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, crushed red pepper flakes, salt, and pepper. If you reserved mandarin/canned juice, add 1 tablespoon of the juice to the mixture for extra citrus flavor.

Thicken

In a separate small cup, stir the cornstarch into the cold water until dissolved. Set aside.

Sauté & Finish

Sauté aromatics and vegetables

Heat a large skillet or wok over medium-high heat. Add the neutral oil and swirl. Add the white parts of the scallions and the sliced red bell pepper; sauté 1–2 minutes until fragrant and beginning to soften. Add the blanched, drained green beans and toss to combine, cooking 1–2 minutes to heat through.

Add sauce and thicken

Pour the prepared sauce over the vegetables and toss. Give the cornstarch slurry a quick stir, then add it to the skillet. Cook, tossing constantly, until the sauce bubbles and coats the beans and peppers, about 30–60 seconds.

Add mandarins and finish

Remove the skillet from heat and gently fold in the mandarin segments and scallion greens. Taste and adjust seasoning—add a pinch more salt or a drizzle of honey if you'd like it sweeter.

Serve

Transfer to a serving dish, sprinkle with toasted sesame seeds, and serve warm or at room temperature as a side dish. Leftovers keep refrigerated in an airtight container up to 3 days; add mandarins fresh when reheating if you prefer a brighter citrus note.