Asian Pickled Green Beans And Carrot Sticks Recipes

SPICY CAJUN PICKLED GREEN BEANS AND CARROTS

Steps:

• Fit as many green beans and carrots as you can into a jar, vertically.
• Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
• Add oregano, thyme, cayenne pepper, celery seed, and peppercorns directly to the jar.
• Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
• Pour brine over vegetables in jar, making sure to cover all the vegetables and fill to the top.
• Allow jar to cool, and keep in refrigerator for 6 months. These will taste best if you allow them to sit in the fridge at least overnight, and the flavor will intensify as time goes on.

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!

GREEN BEAN MEDLEY

Steps:

• Steam or cook carrots and green beans in boiling water.
• Cook until tender, but still firm.
• Melt butter over medium heat.
• Saute onions and mushrooms until almost tender.
• Reduce heat, cover, and simmer for 3 minutes.
• Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
• Cover and cook five minutes on low heat.