Dramatically Seared Green Beans Food

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

PAN FRIED GREEN BEANS

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

DRAMATICALLY SEARED GREEN BEANS

Steps:

• Heat wok or deep skillet. When hot, add oil and swirl to coat the pan.
• Raise heat to high and wait about 30 seconds. Add the green beans and season with salt to taste. Cook 3 minutes, using tongs or shake to turn and move beans to cook them quickly and evenly. Continue to cook till desired doneness.
• Season with garlic and red pepper flakes to taste and continue to cook for another minute.
• Serve hot, warm or at room temperature.

BLISTERED GREEN BEANS

Steps:

• Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

SKILLET-CHARRED GREEN BEANS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.