SAUCY STOVETOP THAI GREEN BEANS
Thai Green Beans made on the stovetop with a delicious easy peanut sauce. These will be your new favorite way to eat green beans!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Side Dish Vegan Vegetarian
Time 20m
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
- While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
- One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
- Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.
GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
SPICY GREEN BEANS WITH PEANUTS
Steps:
- Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.
GINGER GREEN BEANS
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEANS WITH PEANUT DRESSING
One of the only ways I like green beans! This comes from Japanese Home Style Cooking, a book given to me by a girl who lived with us. Prep time includes allowing the beans to stand in the soy sauce.
Provided by JustJanS
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- String the beans and cook uncovered in plenty of boiling water until they turn bright green.
- Do not overcook.
- Drain, spread out to cool.
- Cut diagonally into 1 inch (2cm) lengths.
- Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
- Mix the beans into the dressing and serve.
- DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.
GREEN BEANS WITH PEANUT GINGER DRESSING
This is from Everyday with RR. I haven't tried it yet, but I am typing it up for ZWT II. 6 servings. 20 minutes.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate.
- In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped.
- Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
- Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.
Nutrition Facts : Calories 242.9, Fat 18.3, SaturatedFat 2.8, Sodium 346.2, Carbohydrate 17.6, Fiber 5.1, Sugar 6.7, Protein 6.9
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