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Has seafood from:
pad thai sauce oyster-flavored sauce
Not paleo due to:
green bean pad thai sauce oyster-flavored sauce
This recipe has no customizations.
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 12.7% of RDA
• Carbs: 3.7% of RDA
• Fat (total lipid): 19.3% of RDA
• Fiber: 7.4% of RDA
• Fructose: 2.8% of RDA
• Protein: 2.5% of RDA
• Sodium: 17.0% of RDA
• Sugar: 14.3% of RDA
• Vitamin A (IU): 17.3% of RDA
• Vitamin B6: 6.7% of RDA
• Vitamin C: 2.9% of RDA
• Iron: 5.9% of RDA
• Magnesium: 1.2% of RDA
• Manganese: 90.8% of RDA
• Niacin: 16.8% of RDA
• Potassium: 4.9% of RDA
• Zinc: 1.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Clean the green beans, set aside.
Mince the garlic and ginger, combine these, set aside.
Measure our your sauces, combine these, set aside.
Cooking the Green Beans and Making the Sauce
Heat a large cast iron frying pan on high heat.
Add the olive oil. Let it get hot but don't let it start to smoke (you'll be working somewhat quickly here).
Add the beans. Cook them 2/3rds of the way done. Let them sit in the pan so they absorb a lot of heat (and will caramelize on the bottom). The final 1/3 of their cooking time will be spent making the sauce.
Clear some room in the bottom of the pan .. add some oil, add the garlic/ginger.
Pour the sauce mixture on top of the ginger and garlic .. cook the sauces until they visibly start to bubble (that's when you know they're hot enough).
If any part of the pan/sauce starts to dry out, add a splash of water.
When the green beans and sauce are done, toss them in the pan, remove them from the heat and serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
For adults, add 2-3 TBSP oyster-flavored sauce to the sauce mixture prior to heating.
For adults, add some fried chili paste to the sauce mixture prior to heating.
The sauces must get hot enough to bubble. The flavor profile of this sauce will change as it gets hotter, and the garlic and ginger flavor will infuse more.
Be careful not to overcook the beans .. you can remove them early if need be (and toss them with the cooked sauce prior to serving).
This recipe has the following nutrient totals:
Protein 2.78 g
Carbohydrates 10.3 g
Iron 1.18 mg
Fiber 2.07 g
Calcium 27.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.