GREEN BEAN STIR-FRY WITH SHREDDED COCONUT
Instead of green beans, you could make this with another vegetable cut into bite-size pieces-try zucchini or cabbage, two of my favorites.
Provided by Suvir Saran
Categories Side dishes
Yield six.
Number Of Ingredients 7
Steps:
- Heat the oil and the mustard seeds in a large wok or skillet over medium-high heat until the mustard seeds start to sizzle and pop, about 1 minute (use a splatter screen, if you have one, so the seeds don't pop out of the pan). Add the curry leaves (if using) and the cumin seeds and cook, stirring often, until the cumin becomes fragrant and browned, 1 to 2 minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Stir in the coconut and 1 cup water and bring to a simmer. Cover the pan, reduce the heat to medium low, and cook until the green beans are tender, 8 to 10 minutes. Uncover, increase the heat to medium, and cook until all of the water has evaporated, stirring often, 2 to 5 minutes. Stir in the salt, taste, and add more salt if needed.
Nutrition Facts : ServingSize six., Calories 190 kcal, Fat 140 kcal, SaturatedFat 6 g, TransFat 16 g, Carbohydrate 12 g, Fiber 6 g, Protein 4 g, Sodium 290 mg, UnsaturatedFat 9 g
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.
STIR-FRIED GREEN BEANS WITH COCONUT
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Provided by Suvir Saran
Categories Dinner Side Vegetarian Vegan Wheat/Gluten-Free Green Bean Pea Coconut Chile Pepper Hot Pepper
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
- Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
- Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
- Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
- Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)
Recipe courtesy of Chef Yamini and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
- Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
- Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
- Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
- Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.
Nutrition Facts : Calories 156.7, Fat 11.2, SaturatedFat 6.6, Sodium 1317.7, Carbohydrate 12.2, Fiber 2.1, Sugar 2.5, Protein 3.3
SAUTEED GREEN BEANS WITH COCONUT
Categories Side Sauté Quick & Easy Coconut Green Bean Hot Pepper Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
- Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
- *Available at kalustyans.com.
LONG BEANS WITH TOMATOES
Make and share this Long Beans With Tomatoes recipe from Food.com.
Provided by Samantha in Ut
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch beans in boiling water and rinse in cold running water.
- Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
- Add tomatoes, tossing them until coated in spices.
- Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
- Add beans reduce heat and cook 5 min stir occasionally.
- Serve immediately.
Nutrition Facts : Calories 90.5, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.2, Sodium 13.6, Carbohydrate 13.9, Fiber 5.7, Sugar 4.9, Protein 3.3
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