STIR-FRIED GREEN BEANS WITH COCONUT
This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
- Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
- Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
- Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
- Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.
STIR-FRIED GREEN BEANS WITH COCONUT
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Provided by Suvir Saran
Categories Dinner Side Vegetarian Vegan Wheat/Gluten-Free Green Bean Pea Coconut Chile Pepper Hot Pepper
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
- Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
- Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
- Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
- Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
STIR-FRIED GREEN BEANS
In no time at all, Lapeer, Michigan's Heidi Wilcox stir-fries everyday green beans with garlic and a variety of herbs and spices for this well-seasoned side dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet or wok, stir-fry garlic in butter for 1 minute. Add the beans; stir-fry 3 minutes longer. Stir in the parsley, basil, salt, oregano and cayenne; stir-fry for 2-3 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
GREEN BEAN AND COCONUT STIR-FRY
Toss green beans with a curried grated-coconut sauce.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN BEAN, CORN, AND COCONUT STIR-FRY (THOREN)
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Provided by Maya Kaimal
Categories Stir-Fry Vegetarian Dinner Coconut Corn Green Bean Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 15
Steps:
- Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
- Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
- Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.
STIR-FRIED GARLIC GREEN BEANS
These easy, healthy garlic green beans make a great accompaniment to a Chinese feast, and they're made with just 4 ingredients in 15 minutes
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.
Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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