Sweet And Salty Glazed Green Beans Food

SOY-AND-SESAME-GLAZED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside.
• Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth.
• Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar.
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SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

SWEET AND SOUR GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium until browned, 3 to 4 minutes per side. With tongs, transfer to a paper-towel-lined plate (reserve skillet with pan drippings).
• Add onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 3 to 5 minutes. Add green beans and 1/4 cup water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.
• Crumble bacon into skillet; add vinegar and sugar. Cook until a syrupy sauce forms, 2 minutes, tossing to coat. Serve immediately.

SWEET & SALTY GREEN BEANS

Steps:

• Preheat oven to 425 degrees. Toss green beans, shallot, and garlic in oil, maple syrup, and salt. Spread evenly on a baking sheet. Roasted for 25 min.
• During the last 10 min. of roasting, prepare the pumpkin seeds. In a small skillet, heat 2 tbsp oil. Add in the rest of the ingredients. Toast pumpkin seeds for 2-3 min. until lightly golden brown.
• Spoon pumpkin seeds over the green beans to serve.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

BROWN-SUGAR-GLAZED GREEN BEANS

Steps:

• Bring large pot of salted water to boil.
• Add beans, cook just until tender but still bright green, 5 minutes.
• Drain well.
• Meanwhile, in large skillet over medium-high heat, cook bacon until lightly browned, 5 minutes.
• Add shallots and thyme; cook until shallots are tender and bacon is crisp, 3 minutes.
• Stir in sugar; cook until golden, 2 minutes.
• Add beans; toss well.
• Stir in vinegar, scraping up browned bits from bottom of pan.
• Stir in salt and pepper.

ZESTY GLAZED GREEN BEANS

Steps:

• Steam green beans in broth about 7 minutes or until crisp-tender.
• Stir in onions; mix well.
• Combine vinegar, sugar, and cornstarch. Stir into green beans. Cook and stir until glossy. Season with pepper.

SWEET AND TANGY GREEN BEANS

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

HONEY GARLIC GREEN BEANS

Steps:

• Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry. , Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.