Glazed Chinese Long Beansor Green Beans Recipes

Steps:

• In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• If you like your beans crunchy, skip the blanching.
• In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
• Stir in stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
• Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.

Steps:

• Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
• Combine the sauce ingredients and set aside.
• Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
• Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
• Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
• Add the sauce and the green beans to the wok. Toss and serve hot.

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.

Steps:

• In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
• In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant.
• Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste.
• Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Serve!
• Enjoy!

Steps:

• 1. In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• 2. In a large skillet over medium-high heat, add butter. Add green onions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
• 3. Stir in chicken stock, brown sugar and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.