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 MoreLOOKING for: Green Beans
Comments (12)Here are some of my favorite green bean recipes. Green Beans and New Potatoes 1 to 1 ½ pounds fresh green beans 1 ½ to 2 pounds potatoes, whole new red and/or white potatoes are best 3-4 stripes bacon ½ of a large sweet yellow onion, chopped 3-5 garlic cloves, finely chopped 1 quart or so of broth or water, I use low-salt chicken broth Fresh dill Salt & Pepper Chop up bacon and fry it up in a large sauce pan till all the fat is rendered out. Add the onion to the fat and cook until it is translucent and then add the garlic and potatoes. Sauté up this mixture turning constantly for about 10 minutes or so, or until the potatoes start to brown. Then lightly salt and pepper the potatoes and turn down the heat and continue cooking till almost tender. Then add the broth or water to just cover the potatoes, and then add the green beans on TOP of the potatoes. Do not mix them in with the potatoes and broth since they are going to steam. Top with some dill and a little salt and pepper. Cover tightly and bring the broth to a boil and cook until the green beans are crispy tender. If needed add another handful of fresh dill before serving. GREEN BEANS WITH BLUE CHEESE & NUTS 1 pound green beans 4 thick bacons slices cut into ¼ inch pieces 4 ounces blue cheese 1 cup of Walnuts (any nut would do just fine) ½ medium sweet onion, finely chopped 3 cloves garlic, finely chopped Pepper, freshly ground to taste Salt to taste Place green beans in boiling salted water and cook 3 minutes, until they are crisp tender. Drain; rinse with cold water and set aside. Brown bacon then add onion and sauté until they are tender then add garlic (dont let it burn). Then add the green beans along with the blue cheese and the nuts. Continue cooking about 2 to 3 minutes until the cheese melts. Season with salt and pepper. Green Beans With Caramelized Onions And Almonds -posted by chase Kosher salt 3 Lb green beans trimmed of stem end 1/2 Cup sliced almonds 3 Tbl unsalted butter 5 Tbl extra-virgin olive oil 2 large onions sliced thin 2 Tbl chopped fresh thyme leaves Freshly ground black pepper Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste. GREEN BEANS WITH FRESH HERBS 4 tablespoons olive oil, butter, or a mix of these ¼ cup freshly chopped onion 2-3 cloves finely chopped garlic ¼ cup finely chopped celery ¼ cup fresh basil, chiffonade ¼ cup fresh parsley, chopped 1/8 cup fresh French tarragon, torn (can substitute Mexican Marigold Mint) 1 teaspoon fresh rosemary, chopped Salt to taste Freshly ground pepper to taste 1 pound fresh green beans, snapped and blanched Sauté onion and celery until tender, then add the garlic, the herbs, salt and pepper and sauté a few more minutes. Gently stir in the beans and continue cooking. (I like my beans crisp for a better flavor and color, but you can cook them to your liking.) If needed, you can add more salt and pepper before serving. Fresh parsley can be added as a garnish....See MoreRECIPE: Basil Fettucine w/ green beans, walnuts & creme fraiche
Comments (3)I started some creme fraiche just before I got on the computer, so guess I know what I will be using it for! Sounds delicious. Thanks for sharing, San....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 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).
- 4 years ago
- 4 years agolast modified: 4 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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