Sauteed Green Beans With Soy Shallots Ginger Garlic And Chilli Food

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.

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

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.

SAUTEED GREEN BEANS TWO WAYS

Steps:

• Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
• For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
• For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.

HONEY SOY CRISPY GARLIC GREEN BEANS

Steps:

• In a bowl whisk to combine honey, lemon juice, soy sauce and 1 tablespoon finely chopped garlic. Set aside.
• Bring a large pot of salted water to a boil and cook the green beans for 2 minutes, tenderizing them but keeping them crispy. Transfer beans to a bowl filled with ice water, then drain and pat dry.
• Heat olive oil in a large sauté pan over medium high heat. Stir in the sliced shallots and cook until toasted and golden, about 2-3 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Next, fry the sliced garlic in the same pan until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Add the beans to the oil and and cook for 2 minutes or until slightly blistered. Stir in the honey and soy sauce mixture and cook for another minute. Season to taste with salt and pepper and transfer beans to a serving plate. Sprinkle over fried shallots and fried garlic and serve with lemon wedges.