ASIAN GREEN BEAN SALAD
An awesome taste sensation!
Provided by Den2014
Categories Side Dish Vegetables Green Beans
Time 51m
Yield 4
Number Of Ingredients 7
Steps:
- Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
- Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 26.3 g, Fat 13.6 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 17.1 g
ASIAN-STYLE 3 BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 34m
Yield 8 (3/4 cup) servings
Number Of Ingredients 10
Steps:
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
ASIAN-STYLE GREEN BEANS
These Asian-style green beans are a tasty addition to any meal. The flavors of sesame oil and soy sauce work so well together! -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add green beans; cook and stir until heated through. Add garlic; cook 1 minute longer. Stir in soy sauce and sugar until sugar is dissolved. If desired, sprinkle with sesame seeds.
Nutrition Facts :
ASIAN GREEN BEAN SALAD
Make and share this Asian Green Bean Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss all ingredients together.
- Season to taste with salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 254.5, Fat 22.9, SaturatedFat 3.2, Sodium 11.9, Carbohydrate 11.9, Fiber 4.4, Sugar 5.9, Protein 3.9
ASIAN GREEN BEAN SALAD
Trisha Kruse serves this Asian green bean salad with roast pork or grilled seafood, or adds hard-cooked eggs or tuna to make a lunch.
Provided by Trisha Kruse, Eagle, ID,
Time 20m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
- In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat. Serve at room temperature, or chill airtight up to 3 hours, and serve cold.
Nutrition Facts : Calories 107, Carbohydrate 14, Cholesterol 0.0, Fat 5.2, Fiber 3, Protein 3.8, SaturatedFat 0.7, Sodium 183
ASIAN GREEN BEAN SALAD
Make and share this Asian Green Bean Salad recipe from Food.com.
Provided by j-jitterbug
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Clean and break green beans, then steam for 3-5 minutes, or until just cooked. Plunge into cold water bath to stop cooking, and drain.
- Grind 1 tablespoon sesame seeds. Mix in salad bowl with oils, vinegar, and soy sauce.
- Toss with green beans and let marinate for at least one hour.
- Garnish salad with reserved sesame seeds, and serve.
Nutrition Facts : Calories 135.1, Fat 10.6, SaturatedFat 1.6, Sodium 340.9, Carbohydrate 8.5, Fiber 4, Sugar 1.2, Protein 3.7
CHINESE GREEN BEAN SALAD BY DR ANDREW WEIL
from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."
Provided by Sarah Chana
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
- Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
- Mix the dressing ingredients in a small bowl with a whisk until well blended.
- Toss the green beans with the ginger root, red onion and dressing.
- Serve immediately.
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 0.3, Sodium 183.8, Carbohydrate 15, Fiber 2.8, Sugar 5.2, Protein 2.7
'CHINESE BUFFET' GREEN BEANS
Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.
Provided by roweena
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g
GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING
Provided by Marla Share
Categories Salad Bean Ginger Vegetable Side Vegetarian Quick & Easy Green Bean Spring Healthy Vegan Sesame Gourmet Pennsylvania Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
ASIAN-STYLE THREE BEAN SALAD
By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.
Provided by FLKeysJen
Categories Soy/Tofu
Time 29m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
- In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
- Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
- Serve at room temperature or chilled.
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- To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.
- To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.
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