GREEN BEAN, CORN, AND COCONUT STIR-FRY (THOREN)
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Provided by Maya Kaimal
Categories Stir-Fry Vegetarian Dinner Coconut Corn Green Bean Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 15
Steps:
- Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
- Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
- Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.
GREEN BEAN STIR-FRY
Steps:
- Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.
GREEN BEAN AND COCONUT STIR-FRY
Toss green beans with a curried grated-coconut sauce.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.
ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)
This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
- Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
- Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
- When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
- Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
- Do not eat curry or bay leaves - remove as you find them.
CHINESE GREEN BEAN STIR-FRY
Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.
Provided by Jackie O.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 40
Number Of Ingredients 7
Steps:
- In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 12.3 g, Fat 6.2 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 368.2 mg, Sugar 2.1 g
GREEN BEANS THORAN (GREEN BEANS WITH COCONUT)
A delicious accompaniment to almost any Indian meal, this Kerala classic can be prepared with French beans, stringless beans, the oriental asparagus bean known as lobhia, or in fact almost any kind of firm vegetable cut into small pieces. Adjust the amount of chili to your personal preference. The original recipe called for 5 tablespoons vegetable oil, but this can be easily cut down. Use coconut oil, if you wish, to be authentic. For your convenience, this dish can be cooked ahead, and heated gently at the time of serving. Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
- Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
- Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
- Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
- Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
- Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
- Form a hole in the center of the mound and place within it the coarsely ground spices.
- Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
- Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
- Mix all the ingredients together well, and serve hot.
Nutrition Facts : Calories 258.6, Fat 21.2, SaturatedFat 13.2, Sodium 599.2, Carbohydrate 17.4, Fiber 7, Sugar 6, Protein 4.4
STRING/GREEN BEAN STIR-FRY
A lovely and different presentation for those green beans that ought to be rolling in from our gardens shortly. I especially love freshly picked Romano beans in this dish. From Taste of Thai - thank you, thank you, thank you!
Provided by Busters friend
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the ends of the beans and cut into 1 inch pieces.
- Remove seeds from the chili pepper and dice. Discard seeds.
- Zest the lemon.
- Grate the ginger, discarding the stringy part that will come from grating it.
- Heat the oil in a skillet. Add the diced chili, ginger and lemon zest. Sauté for one minute.
- Add the coconut milk and bring to a boil.
- Add the green beans and toss to coat. Cook over medium high heat until crisp-tender, about five minutes. It is better to undercook this dish, to avoid soggy beans.
- When beans are almost cooked, add 2 tablespoons lemon juice. Finish cooking and serve warm.
Nutrition Facts : Calories 213.6, Fat 16.7, SaturatedFat 12.2, Sodium 44.9, Carbohydrate 15.9, Fiber 5.7, Sugar 6.9, Protein 4.3
GREEN BEAN & CORN MEDLEY
A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.
SPICY STIR-FRIED TOFU WITH CORN, GREEN BEANS AND CILANTRO
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provide a little heat.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
- Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 2 grams
STIR-FRIED GREEN BEANS WITH COCONUT
This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
- Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
- Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
- Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
- Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.
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