Special Diet - Created Date : 4.9.2019

The One-Pan Shrimp and Green Bean recipe found in Chinese Garlic Sauce...

The One-Pan Shrimp and Green Bean recipe found in Chinese Garlic Sauce...

The One-Pan Shrimp and Green Bean recipe found in Chinese Garlic Sauce, made in less than 30 minutes, is an excellent, easy, all-in-one weekday meal!

Chinese Shrimp and Green Beans with Garlic Sauce

I love healthy versions of my favorite Chinese food recipes! As we got older, we often ordered Chinese food, and with a clear memory about how delicious it was, it was clear how unhealthy the food could be. This garlic sauce is thick and delicious and reminds me of a yummy oyster sauce that was used to order it as a kid!

I like to serve this dish on cauliflower rice, but white rice would be delicious!


Heat 2 teaspoons oil in a large pan over medium heat. Add green beans and add salt and pepper. Sauté for 2-3 minutes until softening. Reduce the temperature and carefully pour 1/4 cups of water into the hot pan (causing splashing, so watch out for steam) and steam pan for 10 minutes with a tightly closed lid. Carefully follow the kernels to ensure that the water does not completely evaporate before it is steamed, if necessary add additional burns.

In a separate small bowl, the carotte and 4 teaspoons of water are whisked to make a slurry to thicken the sauce. Put it aside.

Once the beans are fogged, throw and add the shrimp. Add the coconut amino sauce ingredients, mix to ensure even cooking.

When the shrimps are fried, add the slurry and cook to thicken. Immediately remove from heat immediately after thickening.

Serve hot and serve on cauliflower rice or white rice.

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We only had dinner for this. It was terrific and tasted just like my favorite restaurant, but it was healthier. My kernels were made in just 5 minutes and I added some crushed red pepper sauce. Thanks for the wonderful recipe.

Such a simple and quick dish with much flavor. This is definitely going to start eating from time to time and I will need a healthy meal at the table quickly. I can't wait to try the chicken breast or milled turkey. Thanks for another great recipe!

If you are looking for a fast and super tasty Asian flavored meal, this is it! You may be at the table in less time than going to the purge. The coconut was served on cauliflower rice and the whole family returned during the seconds. If you don't have the shrimp, I feel like the other proteins in your hands, which are as delicious as you can!

It's a quick alternative to a wonderful tasting. On weekends I cleaned up the shrimp in advance and put the pre-mixed sauces / slurry into the dish. The green beans on my mark didn't look very good, so a 12-well bag was frozen and fried. Served with brown rice, will definitely do it again!

I found this tasty, but not too salty. I guess next time I'm not gonna salt green beans and maybe dilute the coconut amines with water. I will definitely do this again. It was fast and easy.

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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