SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS
Categories Wok Bean Side Stir-Fry Vegetarian Peanut Hot Pepper Summer Vegan Boil Gourmet Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
- Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
- Stir together soy sauce, chiles, and salt in a small bowl.
- Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
- *Available at Asian markets.
- **Available at kalustyans.com.
SPICY SZECHUAN GREEN BEANS
I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.
Provided by Tasha
Categories Side Dish Vegetables Green Beans
Time 23m
Yield 2
Number Of Ingredients 9
Steps:
- Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
- Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g
THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
SPICY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.
SPICY GREEN BEANS WITH PEANUTS
Steps:
- Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.
STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
CHICKEN AND GREEN BEANS IN SPICY PEANUT SAUCE!
Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach for green beans. We also like to serve with basmati rice.
Provided by Chabear01
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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 and rice.
- Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 504.7, Fat 16.9, SaturatedFat 3.4, Cholesterol 72.6, Sodium 391.8, Carbohydrate 54.2, Fiber 5.3, Sugar 9.2, Protein 36.2
GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE
Another wonderful vegetarian recipe from Mollie Katzen's cookbook "Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you get the added benefits of vegetables and flavorful sauce. Keep in mind that the fresher and firmer the green beans, the better this will taste. Tastes best served with basmati or jasmine rice.
Provided by hannahactually
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the stir-fry:.
- Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
- Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
- As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
- Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
- Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
- For the peanut sauce:.
- Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.
GREEN BEANS WITH PEANUT DRESSING
One of the only ways I like green beans! This comes from Japanese Home Style Cooking, a book given to me by a girl who lived with us. Prep time includes allowing the beans to stand in the soy sauce.
Provided by JustJanS
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- String the beans and cook uncovered in plenty of boiling water until they turn bright green.
- Do not overcook.
- Drain, spread out to cool.
- Cut diagonally into 1 inch (2cm) lengths.
- Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
- Mix the beans into the dressing and serve.
- DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.
SWEET AND SPICY GREEN BEANS
The flavors of this side dish are intense! It is great as a starter to an Asian menu, or as a significant addition to a light stir-fry meal.
Provided by COOKOFTHEHOUSE
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
- In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
- Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.6 g, Fat 2.4 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 513 mg, Sugar 2.9 g
GREEN BEANS WITH PEANUT SAUCE
I'm always looking for another way to prepare green beans! This has a hint of asian flavor because of the peanut butter and sesame oil.
Provided by breezermom
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the beans and remove the strings. Cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain and set aside.
- Combine 1/2 cup water, creamy peanut butter, ginger, and ground red pepper. Set aside.
- Saute garlic in oil in a large skillet over medium heat, stirring constantly, until tender. Add reserved peanut butter mixture and salt; stir well. Add the reserved beans; cook over medium heat, stirring constantly, 4 minutes or until the beans are tender and the mixture is thoroughly heated. Serve immediately.
GREEN BEANS WITH PEANUT
This is a Southern dish inspired by a sauce used in Indonesia. For extra color, garnish with a few slivers of sweet red pepper
Provided by BeckyF
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the green beans and cook until tender, about 5 minutes.
- Drain and rinse briefly under cold running water.
- Meanwhile, in a food processor, combine the peanut butter, brown sugar, soy sauce, lemon juice, garlic, and ginger.
- Process until smooth.
- With the machine on, add the hot water and mix until blended.
- Transfer the beans to a serving dish.
- Pour the sauce over the beans and serve.
- If you prefer the dish hotter, reheat in a microwave oven on High for 50 to 60 seconds, rotating the dish once.
- (If you do this, be sure the serving dish is microwave-safe glass or ceramic).
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- Combine lime juice, fish sauce (or soy sauce), 1 Tbsp. oil, and brown sugar in a small bowl. Set aside.
- Heat 1 Tbsp. oil in a flat-bottom carbon-steel wok or large skillet over medium-high heat. Add steak; cook, stirring, until no longer pink, about 5 minutes. Transfer to a bowl. Wipe out the pan. Add the remaining 1 Tbsp. oil to the pan. Add beans and bell pepper; cook, stirring frequently, until the beans are tender-crisp and the bell pepper and beans are beginning to char, 7 to 10 minutes. Add garlic and crushed red pepper; cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute more. Remove from heat. Add the reserved lime juice mixture and steak, cilantro, and peanuts. Stir to combine.
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