TEMPURA GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 1/2 inches peanut oil to 365 degrees F in a pot over medium-high heat. Whisk 1/2 cup each flour and cornstarch, 3/4 cup seltzer and 1/4 teaspoon kosher salt; toss with 1 pound green beans. Remove the beans from the batter and fry in batches, stirring, until golden, 2 minutes. Drain on paper towels. Serve with 1/4 cup soy sauce whisked with 2 tablespoons water, the juice of 1 lime and 1 minced scallion.
SPICED GREEN BEANS AND BABY BROCCOLI TEMPURA
Deep-frying is not something I do often, but after I've eaten well-executed tempura at a restaurant and can't shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the hood fan, open the window and start heating up oil. I like to play around with different batters and coatings. This spicy, delicate batter is somewhere between a puffy beignet-type coating and a simpler egg, flour and bread-crumb dusting. It's mostly cornstarch, with a small amount of cornmeal and whole wheat flour - just enough to hold the batter together. I add dukkah, cilantro and cumin for flavor and texture. Ice-cold sparkling water helps keep the batter light; it fries up crispy rather than bready because there's very little gluten to toughen it. You can use this batter with all sorts of vegetables, but I particularly love green beans and baby broccoli. The batter wraps itself nicely around the smooth beans and nestles in among the spindly flowers at the end of a baby broccoli stem, resulting in lacy, extra-crispy tempura. A wok is ideal for deep-frying. It can accommodate a lot of vegetables at one time without crowding, and it holds heat well. The oil should hover between 350 and 375 degrees so that the vegetables cook quickly and crisp up without absorbing too much oil. Be sure to let the oil come back up to temperature between batches, and use a thermometer. You will be amazed to find a green bean tender and hot inside its crispy coating in two minutes or less.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the batter: In a medium bowl, whisk together cornstarch, polenta or cornmeal, whole wheat flour, salt and cumin. Whisk in sparkling water. Stir in cilantro and dukkah.
- Top and tail beans. Cut long stems off broccoli; cut broccoli tops into smaller florets or leave intact.
- Pour oil to a depth of 3 inches into a wok or wide saucepan and heat over medium-high heat to 350 to 375 degrees. Set up a sheet pan with a rack on it next to pan and cover rack with layers of paper towels. Have a deep-fry skimmer handy for removing vegetables from the oil onto the rack.
- Using tongs, dip vegetables into the batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, 1 to 2 minutes. Flip over with skimmer to make sure coating is evenly fried. Do not crowd pan. Let oil come back up to temperature between batches.
- Using skimmer, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Cool slightly and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 88 milligrams, Sugar 2 grams, TransFat 0 grams
SPICED GREEN BEANS
These yummy green beans have just the right amount of kick to spice up any meal. -Howard Pierce, Naperville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the green beans, celery seed, ginger, mustard and salt; heat through.
Nutrition Facts : Calories 83 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 120mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
BAKED VEGETABLE TEMPURA
This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!
Provided by deb
Categories Appetizers and Snacks Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
- Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
- Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
- Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
- Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g
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