Spicy Stir Fried Green Beans And Scallions Food

PORK AND GREEN BEAN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

SPICY STIR-FRIED GREEN BEANS AND SCALLIONS

Steps:

• Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.
• Heat a heavy skillet (12") over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.
• Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant - about 5 seconds - and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. Serve immediately.

STIR FRIED GREEN BEANS - FROM CHINATOWNCONNECTION.COM

Steps:

• Blanch green beans in boiling water for 3 minutes and drain.
• Run under cool water to stop cooking and pat dry.
• Heat wok over medium high heat.
• Add sherry, garlic and ginger and stir for a few seconds.
• Add green beans and stir for a minute.
• Add stock, soy sauce and sesame oil.
• Combine sherry and cornstarch and add to wok and stir.
• Reduce to simmer and cook for another 3 minutes until sauce is thickened.
• Stir in scallions and serve.

RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL

Steps:

• Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
• Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
• Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
• Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
• Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
• Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.

STIR FRIED GREEN BEANS WITH SPROUTS AND CELLOPHANE NOODLES

Steps:

• in a bowl of very hot/boiling water, let cellophane noodles sit for 10 minutes.
• blanch green beans in boiling water, or microwave on hi for 4 minutes, drain and refresh with ice water to stop cooking.
• drain noodles, season with sesame oil, set aside.
• heat a skillet on high, add oil.
• add onions or scallions, cashews, garlic, ginger and mushrooms.
• saute for a few minutes until cooked.
• add green beans, stir, cook for 5 minutes.
• add oyster sauce, sambal olek and soy, stirring.
• add bean sprouts,stir for 2 minutes.
• add cellophane noodles, stir well, remove from heat, serve.

STIR FRIED GREEN BEANS

Steps:

• Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
• Set aside.
• Stir- Fry: In a large skillet or wok.
• Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
• Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
• Add the sauce and continue stir-frying for 5 or 6 more minutes.
• Until the beans are tender,BUT, not over cooked.
• Serve immediately.

SKILLET-CHARRED GREEN BEANS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.