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Roasted Parmesan Green Beans Recipe from Taste of Home -- shared by Christie Ladd of Mechanicsburg, Pennsylvania

Roasted Parmesan Green Beans

Roasted Parmesan Green Beans Recipe from Taste of Home -- shared by Christie Ladd of Mechanicsburg, Pennsylvania

Dry Fried Tofu Szechwan - Dry Fried and Marinaded Tofu with Green Beans and Water Chestnuts severed with side of rice.

Dry Fried Tofu Szechwan - Dry Fried and Marinaded Tofu with Green Beans and Water Chestnuts severed with side of rice.

Spinach Salad with Bacon, Sprouts, and Water Chestnuts by Karen Kaestner

Spinach Salad with Bacon, Sprouts, and Water Chestnuts by Karen Kaestner

Asian Grilled Green Beans. Eating low carb has given me so many ways of preparing green beans. I haven't tried this but I just might!

Asian Grilled Green Beans

Asian Grilled Green Beans. Eating low carb has given me so many ways of preparing green beans. I haven't tried this but I just might!

These roasted green beans with parmesan and basil are crispy, flavorful and probably don’t even require a trip to the store — just open your pantry and fridge!

Roasted Green Beans with Parmesan and Basil (VIDEO)

These roasted green beans with parmesan and basil are crispy, flavorful and probably don’t even require a trip to the store — just open your pantry and fridge!

Endive Water Chestnut Salad from CookingChannelTV.com

Endive Water Chestnut Salad

Endive Water Chestnut Salad from CookingChannelTV.com

The Purple Pumpkin Blog: Stir Fried Snowpeas and Water Chestnuts

Stir Fried Snowpeas and Water Chestnuts

The Purple Pumpkin Blog: Stir Fried Snowpeas and Water Chestnuts

Best Ever Green Beans from Jamie Oliver's Food Revolution: quick and very tasty - make a double batch, and add sauted mushrooms and cherry tomatoes. Divide in two after step 3. Save one half for the next day, then finish off the first half with the lemon juice and parmesan. Really, SO good!

Jamie Oliver’s Best Ever Green Beans

Best Ever Green Beans from Jamie Oliver's Food Revolution: quick and very tasty - make a double batch, and add sauted mushrooms and cherry tomatoes. Divide in two after step 3. Save one half for the next day, then finish off the first half with the lemon juice and parmesan. Really, SO good!

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