Indonesian Green Beans With Ginger Chili Food

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

HONEY GINGER GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
• Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

ERIN'S INDONESIAN CHICKEN

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

GREEN BEANS AND CARROTS WITH GINGER AND CHILES

Steps:

• Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.
• Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.
• Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.
• Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.

INDONESIAN GREEN BEANS WITH GINGER & CHILI

Steps:

• Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.

KACANG PANJANG KECAP - INDONESIAN GREEN BEANS IN SWEET SOY

Steps:

• Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
• Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
• Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.
• Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
• Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!

GINGER GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.