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
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 RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRESH PEPPERS & GREEN BEANS
Crisp-tender green beans and onions mixed with flavorful red peppers and a tangy vinaigrette makes for a fresh take on a sensible side.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
- Add beans and water; stir. Cover; cook 5 min.
- Stir in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BUTTERY SAUTéED GREEN BEANS
Green beans are sauteed in butter and seasoned with garlic and crushed red peppers. They;re amazing, as long as you don't overcook them.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet, heat the butter over medium-high heat.
- When the butter stops foaming, add the green beans and salt.
- Cook, stirring often, about 5 minutes.
- Add the black pepper, garlic, and crushed red peppers.
- Continue to cook, stirring often, for about 5 more minutes, until the beans are tender but not mushy.
Nutrition Facts : ServingSize 0.25 recipe, Calories 86 kcal, Carbohydrate 8 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Sodium 172 mg, Fiber 4 g, Sugar 3 g
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
SPICY GARLIC GREEN BEANS
I created this recipe while trying to reproduce a dish served at my favorite Chinese restaurant. These come very close and use just a few handy ingredients.-Jennifer Hoeft, Thorndale, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the beans, garlic, red pepper flakes and salt in oil for 10-12 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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.
SAUTéED GARLIC-HERB BELL PEPPERS
Steps:
- Gather the ingredients.
- In a large skillet, heat the olive oil over high heat.
- Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.
- Turn down the heat to low and add the garlic , salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
- Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.
- Transfer to a bowl and allow to cool to room temperature.
- Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.
Nutrition Facts : Calories 63 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 41 mg, Sugar 2 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g
SPICY RED BEANS
I like red beans, but adding spices and peppers to them makes it even more delicious and they're even better with my Hot and Sweet Cheesy Cornbread.
Provided by Karen Elliott
Categories Other Side Dishes
Time 4h30m
Number Of Ingredients 11
Steps:
- 1. Rinse beans under cold water, sorting out any rocks/particles.
- 2. Place beans in a stock pot with the cooked bacon and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
- 3. Then toss in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
- 4. Add salt, chili powder, garlic powder, red pepper and black pepper, then cover and cook for another 20 to 30 minutes, or until beans. Serve with cornbread and French fries.
GREEN BEANS AND RED PEPPERS SAUTEED WITH GARLIC
Make and share this Green Beans and Red Peppers Sauteed With Garlic recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Trim beans.
- Meanwhile bring a large pot of water to a rolling boil.
- Add some salt, then dump in beans, as soon as the water comes back to a rolling boil, count 1 minute, then drain beans and rinse with cold water.
- Heat olive oil in a frying pan and add garlic and red peppers.
- Saute 5 minutes, or until peppers are tender and add beans.
- cook, tossing, until heated through.
- Place mixture in a mound on a big serving dish or platter and serve.
SPICY SAUTEED GREEN BEANS
These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Working in batches, add green beans, and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer green beans to ice-water bath until well chilled, then drain and pat dry. (Blanched green beans will keep, covered and refrigerated, for up to 1 day.)
- Heat oil in a large skillet over medium-high heat. Add shallots and red-pepper flakes, and cook until shallots are tender, 2 to 3 minutes. Add green beans, tossing to coat, and cook until heated through. Season with salt and pepper, and serve immediately.
GREEN BEANS WITH RED AND YELLOW PEPPERS
Green beans are beautifully paired with colourful peppers and red onion, a feast for the eyes as well as the palate.
Provided by Hag chef
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Nutrition Facts : Calories 77.8, Fat 4.7, SaturatedFat 0.7, Sodium 5.7, Carbohydrate 8.8, Fiber 3.2, Sugar 2.3, Protein 1.8
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.
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