Green Beans: Chinese stir fried green beans last night
4 years ago
DH cooked these for us last night. I often make them, but it’s always nice when someone else takes a turn at the wok or oven. They were a bit different than the ones I make. He says that next time he will add a few more chopped scallions and also toasted sesame oil.
Green beans are plentiful now at farm stands and in home gardens.
Do you like green beans? How do you like to prepare them? I hope to make that delicious three bean salad one of these days. I adore grean beans nad sometimes snack on them raw from the garden. I like leaving the little tail on them.
https://www.youtube.com/watch?v=GH4bUpSFcUo
The recipe does not require much oil, the cooking pan does not need to be wildly hot. You can omit any meat, ot use other protein like chicken, beef, and maybe chopped shrimp would be interesting. I can imagine it with mushrooms or fried tofu cubes. The recipe is flexible — you can add toasted sesame seeds, chopped roasted peanuts, red pepper, lots of things.
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Dehydrated green beans and potatoes.
Comments (18)Today, its a constant drizzle. The last few weather fronts that pass here, tend to swirl around over the Atlantic, and then swing back in for another round the next day. They predict that by Monday we may get a break. I had to put the heat back in here too, as its only in the low 40's outside. Most of my plants are in the greenhouse and luckily, I had just replaced all the broken glass last week. I need to get the tomato plants outside soon, as some are over 3 foot tall and have already toppled in their tiny pots. The 60 tomato plants suck up over a gallon of water almost every day. Today is Sushi making, actually California rolls. I just prepared (sliced thin strips), some pickled jicima (pronounced- hickima) as well as an english cucumber for the filling, along with rehydrating some wood ears with some beef broth. The fillings will also include carrot, scallion, sweet red peppers, and of course imitation crab meat. The real stuff is way too expensive. I have even used the pink colored pickled ginger as a filling in some. Just recently made a big batch of crab rangoon, and shrimp egge rolls too. My rangoon actually had some imitation crab meat in it, along with low fat creamed cheese, and some of my chives (actually a wild onion, I found out). The egg rolls were made using real shrimp, bok choy, onion, cabbage, carrot, and sweet red peppers. Both were deep fried and frozen for later use....See MoreYe Olde Green Bean Casserole
Comments (83)Well, GBC or at least some version of it was served at dinner at my friend's house on Thursday. There were only six of us, and it was a very nice afternoon/evening, and there it was. I wanted to laugh only because of this thread, but held back. It was made by one of the other guests and I took some. But it was definitely NOT the traditional recipe -- I think there was some velveeta in there. I had a few bites to be polite. I think if you're going to do the frozen/canned beans & COM & fried onion recipe, it should be done AS IS with no embelishments of velveeta or whatever. It's either got to be exactly the recipe or else completely different as in the idea of the original post. My opinion, anyway! However, in the end, a good time WAS had by all....See MoreBeans and Greens Recipes?
Comments (44)Here's a photo of that chili. The flavor combo of tomatillos, kale, hominy and something roasty is very delish. Plus sour cream! If you make it you really need something in there to deliver the unami taste, even bacon or ham if you don't have roasted pepper. Chipotle I guess if you like it, I don't care for it, too hot for my taste. Beans and greens I eat at least once a week, so I have a ton of ways to fix them. It is just about my favorite "good for me" flavor combo. Here's one for a bean sauce I love but haven't made in a while. It is from my friend who developed the recipe to mimic her son't favorite dish at the local Thai noodle place. If you don't like cilantro you can sub parsley or even spinach, but then use some corriander for seasoning. The flavor ingredients are pretty essential. Without cilantro or corriander I don't think it would come together. I serve this on rice penne or rice corkscrew pasta, but my friends who are not as wheat shy as me serve it with shell or snail or conch shaped semolina pasta. You could use another kind of nut butter if you're allergic to peanut butter but I don't know how that would come out or taste. Carolyn's Tahini Sauce 1 can of white beans 6 large garlic cloves (or less, if you are garlic-averse like me) 2 TBLSP of fresh grated ginger (can sub 1 TBLSP dried) 2 cups fresh cilantro (basically a large bunch. Can sub parsley but then add a tsp. of corriander or so. Could also sub frozen spinach I guess) 1 TBLSP Chinese sesame oil 1 TBLSP hot chili oil or sauce. If you don't have that, sub 1/4 tsp. cayenne pepper dissolved in 1 TBLSP sesame oil 1/2 cup peanut butter or half tahini and pb or all tahini, depending on your taste. I like the roasted flavor of the pb, so use roasted tahini, not the raw. Tahini always seems to go rancid on me so I don't use it much. I keep raw sesame seeds in the fridge and toast and grind some when I want that flavor. 1/2 cup soy sauce or tamari 2 TBLSP sugar (I use brown for the color) 3 TBLSP rice vinegar or rice wine (can use cider but it isn't the same) Put all this in a food processor and process until smooth. Serve over hot pasta. Garnish with chopped scallions, cucumbers and sesame seeds. I rarely have cucumbers so have never done that part....See MoreFresh Green Beans -- how do you prepare?
Comments (20)On the heartier side, green beans cooked til dead & done with bacon, onion & new potatoes. A favorite way that Mom prepared home canned green beans was to saute some bacon & onion, add to the green beans along with tomato sauce and bake in the oven for 30 minutes or so...til bubbly and the flavors have had a chance to mingle. Some garlic is also a nice addition. Both are more what I would consider cool weather type foods. Lately, I've just been nuking them and adding some butter. A grate of fresh nutmeg is nice. Not much nutmeg, just a light touch. And we love them Chinese restaurant style--fresh beans into a smoking hot wok, fried to desired degree of doneness and finished with freshly chopped garlic added in the last minute of cooking along with either hot chili oil or toasted sesame oil to dress....See More- 4 years ago
4 years ago
4 years agolast modified: 4 years agopetalique thanked carolb_w_fl_coastal_9/10- 4 years agolast modified: 4 years ago
That particular batch didn’t look pretty, but tasted great. Sometimes I make them very charred; at other times, I cook the beans less and add extra chilies and color, or roasted peanuts (not traditional).
- 3 years ago
- 3 years agolast modified: 3 years ago
DH made these for lunch. This batch has more ground pork than I usually use. It has a lot of heat and a bit of sweet.
(Not too much heat. Steamed rice beath the beans.)This meal is so quick. He also included scallions, toasted sesame oil, garlic, maybe ginger.
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