Tempura Green Beans With Sweet And Sour Mustard Sauce Food

TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE

Steps:

• In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
• Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
• Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
• Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.

SESAME TEMPURA GREEN BEANS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat.
• Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to taste.
• In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.

GREEN BEAN AND ASPARAGUS TEMPURA

Steps:

• In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
• While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
• Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
• Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.

TEMPURA GREEN BEANS

Steps:

• Heat 1 1/2 inches peanut oil to 365 degrees F in a pot over medium-high heat. Whisk 1/2 cup each flour and cornstarch, 3/4 cup seltzer and 1/4 teaspoon kosher salt; toss with 1 pound green beans. Remove the beans from the batter and fry in batches, stirring, until golden, 2 minutes. Drain on paper towels. Serve with 1/4 cup soy sauce whisked with 2 tablespoons water, the juice of 1 lime and 1 minced scallion.

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
• One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

TEMPURA GREEN BEANS WITH SWEET AND SOUR MUSTARD SAUCE

Steps:

• Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill.
• Remove from the heat and stir in the miso. Season to taste with salt and pepper.
• In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper.
• In a deep frier or deep pot, heat the oil to 350°F.
• Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown.
• Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping.

SWEET AND SOUR GERMAN GREEN BEANS WITH BACON AND ONIONS

Steps:

• Cook the green beans until tender. I steam mine in the microwave, but use your favorite method. Drain well once cooked.
• While the beans cook, put the bacon in a medium-large pan over medium heat. Let the bacon cook for 4 minutes until almost crispy. Add the onions and saute until they begin to soften.
• Add the cider vinegar, water and Sukrin Gold (or brown sugar if not low carb) to the bacon and onions and stir. Reduce slightly. Measure the whole grain mustard into the pan.
• Lastly, add the green beans and stir to coat and heat through. Season to taste with salt and pepper. I like lots of pepper because it brings out a nice savory flavor. Serve hot.

FRIED GREEN BEANS WITH SWEET HOT MUSTARD

Steps:

• Place Dijon mustard, dry mustard, hot sauce, soy sauce, and honey in a small saucepan over low heat. Whisk until ingredients are well incorporated and sauce is warm, about 5 minutes. Transfer to a small bowl; set aside to cool.
• Line a plate with paper towels and set aside. Place oil in a large pot so that it reaches a depth of 4 inches. Heat over medium-high heat until oil reaches 350 degrees on a deep-fry thermometer.
• Meanwhile, in a large bowl, whisk egg whites together until soft peaks form. Whisk in flour and club soda. Working in small batches, dip beans into batter, letting any excess drip off. Carefully lower beans into oil. Cook, stirring periodically to keep beans from sticking together, until light golden brown, about 3 minutes. Remove beans from oil using a slotted spoon and transfer to the paper towel-lined plate; season with salt.
• Let oil return to 350 degrees on the deep-fry thermometer and repeat process until all beans have been fried.
• Serve beans immediately with mustard sauce.

GREEN BEANS WITH MUSTARD SAUCE

Steps:

• If using frozen or fresh green beans, cook beans until crisp-tender and drain.
• If using canned green beans, drain.
• Prepare sause by combining oil, Dijon mustard, lemon juice and salt and pepepr.
• Toss beans with sauce and marinate for one or two hours before serving.
• Reheat beans before serving.

GREEN BEANS WITH MUSTARD BUTTER SAUCE

Steps:

• Cook green beans in boiling, salted water until crisp-tender, about 5 minutes.
• In the meantime, combine the remaining ingredients in a medium bowl and stir to combine.
• Drain the green beans, then add to the bowl and toss with the mustard sauce to coat. Serve immediately.