Glazed Chinese Long Beansor Green Beans Food
THE BEST SOUTHERN GREEN BEANS
These are FANTASTIC! This recipe was revised from an old family favorite! My southern roots come through on this one! Either way the beans end up melting in your mouth and the cooked bacon adds more flavor! REALLY tasty! Good for cookouts or to compliment any meal!
Provided by greyghost
Categories Vegetable
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put green beans in pot- if canned add juices, if frozen add water enough to see but not cover beans- cook on medium heat.
- Fry bacon until cooked but not too crisp- drain on paper towel.
- Cut onion in large (thick) slices and break rings apart in to beans.
- Crumble or rip bacon apart add to beans.
- Add spices to taste.
- Let cook for a few hours on low heat.
- If want to serve sooner- turn heat up and cook until water boils down.
- OR can put in crockpot on low all day long and let simmer.
GLAZED CHINESE LONG BEANS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
- In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
CHINESE STIR-FRIED LONG BEANS
Provided by Ken Hom
Categories one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the cloud-ear fungus in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside.
- If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.
- Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
- Heat a wok or large saute pan until it is hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and long beans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 579 milligrams, Sugar 4 grams
GLAZED CHINESE LONG BEANS(OR GREEN BEANS)
Delicious, bold flavors from Aaron McCargo on Big Daddy's House! If you can't find long beans, use regular green beans, and feel free to cut them into bite size pieces if you like. I changed it just a little. Enjoy! Try this with asparagus! Yum!
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
- If you like your beans crunchy, skip the blanching.
- In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
- Stir in stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
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